A Simple, Easy and Delicious Chocolate Cake with Easy Chocolate Buttercream Frosting.
Preheat your oven to 180C/160C Fan, and line two 8" cake tins with parchment paper.
Beat together your Butter and Sugar until light and fluffy.
Add in the Flour, Cocoa Powder and Eggs, and beat again till combined.
Split evenly between the two tins, and bake in the oven for 28-32 minutes. Sometimes it can take a little longer - don't open before 25 minutes, and be as quick as you can checking with a skewer.
Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to cool fully.
Make sure your butter is at room temperature. Don't use a spread such as margarine or stork.
Beat your butter on its own for about a minute, to loosen it up.
Add in the Icing Sugar gradually, beating in during or in 1/3 at a time. Don't add it all in at once.
Also, add in the Cocoa Powder, beating in fully.
If it's really very stiff, add in ONE tablespoon of boiling water at a time, beating fully each time, until it becomes smooth and lovely.
Place your first sponge on a plate/cake board, and pipe/spread on half of the buttercream frosting. Add on the second cake, and pipe/spread on the rest of the buttercream.
Add on anything you fancy as decoration, I used sprinkles. Enjoy!