Chocolate Cake

Butter or Margarine 125 gm 250 gm 500 gm

Caster Sugar 125 gm 250 gm 500 gm
Eggs 2 4 8
Self-Raising Flour 100 gm 200 gm 400 gm
Cocoa Powder 30g 60g 120g
Milk 1tbsp 2tbsp 4tbsp
Vanilla ¼ tsp ½ tsp 1 tsp
Chocolate Butter cream 360gm 700 gm 1.5k
Chocolate shavings To decorate
Icing sugar/cocoa powder To decorate

Method

1. Line or butter and flour two round Victoria sponge tins.

2. Cream the butter with the sugar in a round bottomed bowl with a wooden spoon
until light and fluffy with a pale with colour.
3. Slowly beat the egg in one at a time making sure that the egg is completely
combined to prevent the mix splitting. Should it start to spilt add a teaspoon of
flour.
4. Add the vanilla to your mix and stir in.
5. Carefully sift the flour and then fold into the egg mix using a metal spoon so as not
to knock all the air out. Do not over mix the flour as you will activate the gluten
and make you sponge heavy.
6. Split the mix into the two tins and place into a pre-heated oven, 170°C and cook
until a light golden brown and the cake is pulling away from the sides of the tin. It
should have a soft springy top.
7. Turn the cakes out onto a cooling wire and allow to cool before filling.
8. Place one cake onto a plate with the bottom up and spread with butter cream.
9. Place the remaining sponge
on top.
10. Spread the butter cream
over the top layer of the
cake
11. Sprinkle chocolate shavings
over the butter cream.
12. Dust with icing sugar or
cocoa powder to serve.