Last Sunday it was my Dad's birthday and I couldn't celebrate it without getting a bowl and a spoon out and baking him a cake.
Chocolate Victoria Sponge
2 tbsps cocoa powder
3 tbsps boiling water
225g softened butter
4 large eggs
225g self raising flour
2 level tsps baking powder
For the filling and topping
50g softened butter
175g icing sugar
1 tbsp milk
coarsely grated plain chocolate to decorate
- Preheat the oven to 180'c/Fan 160'c/Gas 4. Grease two 20cm (8in) sandwich tins then line the base of each tin with baking parchment.
- Blend the cocoa powder and water in a mixing bowl and then leave to cool slightly. Measure all the remaining ingredients into the mixing bowl and beat until thoroughly blended. Divide then mixture evenly into the tins and level out.
- Bake in the preheated oven for 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes, then turn out, peel off the baking parchment and then put on the wire rack to finish cooling.
- To make the buttercream filling and topping, blend together the butter, icing sugar and milk until smooth. when the cake is completely cold, use half the buttercream to sandwich the cakes together, then spread the remaining buttercream on top and decorate with the grated chocolate.
- And then enjoy x
Ps: This is another one of the one and only Mary Berry's recipe.