This should have been very easy to do, it should have just looked like a regular Victoria sponge…however I thought it might have been a good idea to use my bundt tin to make it look a bit different. Since it was for my mum’s birthday I was confident that it would all be fine. I must say, she was treated and spoilt, very well looked after!
The problem I had was that the cake was so light; when I cut it in half in order to fill it, putting the top back on meant it kind of crumbled away? It cracked too, nightmare. I’ve decided to just post it as it was, these things happen don’t they? The pictures don’t correspond with some of the instructions, but it’s fine! Maybe I’ll just stick to the usual way in the future…however, it was very nice and we all had two big bits each!
- 2 tbsp cocoa powder
- 3 tbsp boiling water
- 225 g butter, softened
- 225 g caster sugar
- 4 large eggs
- 225 g self raising flour
- 2 tsp baking powder
For the filling:
- 50 g butter, softened
- 175 g icing sugar, sifted
- 1 tbsp milk
- Optional: coarsely grated chocolate or a broken up flake, to decorate
- Preheat the oven to 180C/fan 160C/gas mark 4. Grease and line two (if you have 2) 8″ sandwich tins.
- In a bowl, blend together the cocoa powder and boiling water then leave to cool slightly. Add the remaining cake ingredients to the bowl and beat together until blended and smooth. Divide the mixture evenly between the tins and level the surface.
- Bake for 25-30 mins or until well risen and the top of the cake springs back when lightly pressed. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and allow to cool fully on a wire rack.
- To make the buttercream filling, blend together the butter, icing sugar and milk until smooth. Use half the icing to sandwich the cakes together, and the remaining buttercream for the topping (if you wish to) and decorate with the chocolate.