Ingredients (makes an 8″ cake):
- 175g of unsalted butter
- 175g of caster sugar
- 3 large eggs – beaten
- 150g of self raising flour
- 25g of cocoa powder
- 1 tablespoons of warm water (optional)
Buttercream
- 2 tablespoons of cocoa powder
- 100g of softened butter
- 100g of icing sugar
Extras
- Giant milk buttons to decorate
Turn on the oven to 180 degrees C while you prepare the cake mix.
Beat the butter and sugar with an electric mixer until it is light in colour then mix in the eggs a little at a time – putting too much in will make the mixture curdle. If this happens add a tablespoon of the weighed out flour and keep mixing until it blends to a smooth consistency.
Sift the flour and cocoa powder into the bowl with the butter and sugar and fold it in. If the mixture is slightly heavy add the water. I mostly add the water but this time the eggs might have been a little larger so I didn’t add it.
Now divide the mixture between two 8-inch sandwich tins. Level with a knife and put both tins in the middle of the oven for about 20 minutes. In my gas oven I leave them for just over 25 minutes. All cookers cook differently so you need to check. I know when they are ready because when I gently push the top with my finger the sponge bounces back. Another sign is the sponge is slightly coming away from the sides of the tin.
Cool on a wire rack – don’t put the sponge top side down as it with appear with criss cross marks.
To make the buttercream soften the butter and then add the sifted icing sugar and cocoa and beat until smooth. If you find the buttercream heavy add a tablespoon of milk and beat this in.
Sandwich together the two halves and either sift icing sugar over the top or split the buttercream adding half in between the sponges and half on top, if you want to go further you could then add chocolate buttons.
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