All-in-one speedy chocolate cake is so easy to make, it's super light and even a real novice baker can make it. It's ready in just 30 minutes!
- 225g butter, softened
- 225g caster sugar
- 200g self-raising flour, sifted
- 25g cocoa powder, sifted
- 1tsp baking powder
- 1tsp vanilla extract
- 4 free-range eggs, beaten
- 2tbsp milk
- 200ml double cream
- 2tbsp icing sugar, sifted
- 2tbsp cocoa powder, sifted
- cocoa powder and sugar flowers, to serve
- 2 x 20cm round cake tins, oiled and lined with baking parchment
We think this is gorgeous when simple served up with a dusting of cocoa powder and a few flowers made from icing but if it's for a special occasion then you could go all out and pipe more of the cream filling on top, drizzle on cooled melted chocolate and top with your favourite chocolate-based treats for a really indulgent finish.
Because of the fresh cream filling this lovely cake is best eaten the day it's made, but will keep nicely in a tin, in the fridge, for a couple more days.
Heat the oven to 190C, gas 5. Put all the ingredients into a large bowl and whisk until combined. Divide between the 2 tins and bake on the middle shelf of the oven for about 20 minutes, until springy to the touch. Cool for 5 minutes in the tins then turn out onto a wire rack.
For the filling, lightly whip the cream with the icing sugar then whisk in the cocoa. Use to sandwich the cooled cakes then dust liberally with cocoa powder and add some sugar flowers.