The Easiest Chocolate Cake

Hello, I hope you're keeping well! It's been lovely to get back to some sort of normality, however long it lasts. I've loved getting back to some shops and going out to eat (even if my bank account doesn't like it). The world is full of changes and uncertainties right now but one thing that'll always be there for you is baking...especially cake! I made the most delicious chocolate cake for Easter Sunday and I thought it was time I got round to sharing it. It's easy to make with a decadent chocolate buttercream and a soft sponge with a fudgey hint. 

I combined a couple of different recipes together to make exactly what I wanted. The original frosting recipe is from BBC Food and the sponge is from some old book of my Mum's!! I decorated it with mini eggs as it was Easter but you could do anything you like! White chocolate shavings, fudge pieces or even berries. I hope you give it a try and let me know if you do! 

Serves: 8 people

Prep time: 45mins

Cook time: 35mins

Ingredients

175g unsalted butter

175g golden caster sugar

3 eggs, beaten

3 tbsp golden syrup

40g ground almonds

175g self raising flour 

pinch of salt

40g cocoa powder

50g dark chocolate 

100g unsalted butter, softened

200g icing sugar

1tsp vanilla extract

2tsp cocoa powder

milk, to loosen

Method

1.  Preheat oven to 350 degrees F (180 degrees C) and grease two 8inch cake tins, lining them with baking paper.

2.  Cream together butter and sugar in a large mixing bowl until light and fluffy. Gradually beat in eggs.

3.  Stir in golden syrup and ground almonds.

4.  Sift flour, salt and cocoa powder into a separate bowl, then fold into the mixture. If necessary, add a little water to make a dropping consistency.

5.  Spoon mixture into baking tins and bake in preheated oven for 30-35 minutes or until a skewer comes out clean.

6.  Leave cakes to cool in tins for 5-10 mins then turn out onto wire racks to cool completely.

7.  For the buttercream, place chocolate in a bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Allow to cool.

8.  Beat butter in a bowl until soft, then gradually beat in the icing sugar. The slower you do this, the less likely you are to be immersed in a cloud of sugar. Add the cocoa powder and vanilla extract.

9.  Gently fold in the melted chocolate until fully incorporated. Add a few drops of milk if icing is too thick.

10.  Spread a layer of icing between the two sponges and a layer on top, then decorate!