Easy Chocolate Cake with White Chocolate Buttercream

Cake Ingredients

• 115g Brown sugar
• 115g Baking spread or room temperature unsalted butter
• 2 tbsp Boiling water
• 3 tbsp Good quality cocoa powder
• 50g Good quality dark chocolate
• 2 Eggs
• 1 tsp Vanilla paste
• 115g Self raising flour
• 1 tsp Baking powder
• 8” Loose bottomed sandwich tin

Buttercream Ingredients

• 60g Baking spread or butter
• 2-3 Drops vanilla extract
• 50g White chocolate
• 140g Icing sugar 
• Grated chocolate for decoration
• Oven 180C

Recipe

For the sponge, mix 115g brown sugar and 115g baking spread or room temperature unsalted butter together until light and fluffy.

Mix 2 tbsp. of boiling water and 3 tbsp. of cocoa powder into a loose paste and stir into the butter and sugar mixture.

Melt 50g of dark chocolate and add to the mixture.

Lightly beat 2 eggs and 1 tsp. of vanilla extract or paste and slowly add to the cake mixture, stirring in the egg mixture a little at a time.  

Finally add 115g of sifted self-raising flour and 1 tsp. of baking powder.

Pour into a greased and lined 8” sandwich tin and bake for approximately 15-20mins.

Leave to cool.

To make the buttercream, mix 60g baking spread or butter with 2-3 drops of vanilla extract and 1 tsp. of milk.

Melt 50g of white chocolate and stir into the butter mixture.

Slowly add 140g of sifted icing sugar. If the buttercream is too thick loosen with a little milk.

Spread the buttercream across the top of the cake.

Grate a little dark chocolate and sprinkle over the top.

 Recipe and picture courtesy of Anna Christoforou @ANNASKITCHENTABLESHREWSBURY

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