Classic Chocolate Cake

From Sainsbury’s

Light and airy, yet decadently moist, this is a foolproof chocolate cake that everyone will love.

Serves: 12
Preparation time: 25 Minutes
Cooking time: 25 Minutes

Ingredients

350g unsalted butter or margarine, softened
200g Fairtrade caster sugar
3 medium eggs, beaten
200g Sainsbury’s Taste the Difference extra fine sponge flour, sifted

120g Sainsbury’s Fairtrade cocoa powder, sifted
300g icing sugar, sifted
Sainsbury’s sugar stars

Method

Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 x 15cm cake tins with the cake tin liners.

In a large mixing bowl, beat together the 200g of the butter or margarine with the sugar, using a wooden spoon, until pale and fluffy. Gradually add the eggs, beating the mixture as you go. Don’t worry if the mixture separates a bit as this is perfectly normal.

Tip in the sponge flour and 60g of the cocoa powder and, using a metal spoon, gently fold into the mixture until smooth. Divide the mixture between the tins and bake on the middle shelf of the oven for 25 mins until well risen.

Remove from the oven, lift both cakes out on to a wire rack and leave to cool completely in their papers. Meanwhile, make the icing. Using an electric handwhisk, beat the remaining butter or margarine in a large bowl until fluffy.

Add in the icing sugar and remaining cocoa powder and fold in gently. Continue to beat until smooth and creamy. As the mixture becomes a little dry, add in 3 tablespoons boiling water and mix well.

Spread half of the icing all over the top of one cake to form a filling then top with the second cake. Spread the remaining icing all over the top of the sandwiched cakes to make a thick icing. Use a fork to roughen up the icing surface before it sets – the ridges will help prevent the decorations rolling off. Finally, sprinkle with the sugar stars. This cake will keep in an airtight container for 3-4 days