Chocolate Sandwich Cake
115g margarine (I used Stork)
100g caster sugar
2 large free-range eggs
25g cocoa powder
90g self raising flour
1 level teaspoon baking powder
30g butter (soft)
15g cocoa powder
60g icing sugar
2-3 teaspoons milk
2 x 7" sandwich tins, greased and base lined with baking parchment
Pre-heat oven to Gas 4/180C.
Beat the margarine in a large mixing bowl for a few seconds until it is soft and smooth. Add the caster sugar and cream until pale, light and fluffy.
Crack an egg into the mix and sift in the cocoa powder, lightly mix until it is all combined. Add in the remaining egg and sift in the flour and baking powder. Fold it all together until combined. Do not beat the mixture as you may make the cake tough and dense.
Spoon into the prepared cake tins and level.
Bake in the pre-heated oven for 15-20 minutes. (Mine took 18 minutes.) The cake should begin to shrink from the edges of the tin when it is ready and the centre feel springy to the touch when pressed lightly with your finger. A skewer (or toothpick) should come out clean when inserted in the cake.
Turn out on to a wire rack to cool.
To make the chocolate butter icing, put the soft butter in a bowl and beat until smooth. Add in the cocoa powder and icing sugar. Slowly cream the butter with the sugar and cocoa until it has all combined. Beat until it is smooth and fluffy. If it seems to stiff and dry add a little milk to the mix and beat well.
When the cake has cooled place one layer onto a plate flat side up. Spread the chocolate filling on the base before topping with the other cake (domed side up). Dust with icing sugar to serve.