- 4 large eggs
- 200g of self-raising flour
- 30g of chocolate powder
- 230g of butter
- 230g of castor sugar
- Dark chocolate
- 60g of soft butter
- 60g of icing sugar
- 60g of chocolate powder
Preheat the oven to 180 degrees celsius.
Lightly grease two round cake tins (6 or 7″ wide) and line them with baking paper.
Place chocolate squares in a cup in a saucepan, and fill the pan with a few centimetres of water. Simmer until the chocolate melts.
Meanwhile, beat all the other main ingredients together in a large bowl (the mixture should be smooth and thick).
Fold the molten chocolate in.
Dollop the mixture into both tins evenly and smooth the surface with a knife from the centre outwards. Bake for 15-20 minutes in the oven. Remove it and then let it cool on a rack.
While the cake is baking, make the filling by beating the butter, icing sugar and chocolate powder together until it forms a smooth paste.
When the cake is cool, spread on both sponges.
Dust the top with icing sugar and grated chocolate.
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