Ingredients

• 7oz self-raising flour
• 1oz cocoa powder
• 8oz very soft butter
• 8oz caster sugar
• 4 eggs
• 1 tsp vanilla extract

Chocolate Ganache Buttercream

• 8oz soft butter
• 5oz good quality dark chocolate
• 125ml double cream
• 8oz icing sugar, sifted

Method

1. Preheat oven to 180C and line and butter 2 x 8 inch sandwich tins.
2. Sift the flour, cocoa powder and baking powder into a large bowl.
3. Add the butter, eggs, sugar and vanilla and using an electric whisk, beat until well combined.
4. Divide between the two tins and level out.
5. Bake in the oven for 30-35 minutes until cooked (should feel firm and spring back in the centre).
6. Remove from oven and after about 5 minutes, remove from tins and cool on a wire rack.
7. To make the filling, gently melt the chocolate in a bowl over a pan of simmering water and allow to cool slightly. Add the cream and mix in.
8. Meanwhile beat the butter and icing sugar until fluffy and smooth, ( this will take at least 5 minutes) then add the chocolate mixture and beat again until smooth.
9. Slice each cake in half and spread the butter cream between the layers and on top.