JUST CALL ME NIGELLA!!!

This is mine… taught to me by my mother.

 

You will need

 

For the cake

170g butter or marg

170g caster sugar

140g self raising flour

30g cocoa powder

3x eggs

1x three-yr-old to help with measuring,whisking, decorating etc.

 

For the icing

60g butter or marg

120g icing sugar

1x tablespoon cocoa (mixed into a paste with hot water)

Various coloured chocolaty items to decorate

 

Preheat oven to 180 degrees and grease up two 8” cake tins with a little butter.

 

To make the sponge

Blend the butter and sugar together with an electric mixer (you can do this by hand if you want to work on your guns!) until the mixture is light and fluffy.

In a separate bowl sift the flour and cocoa together, and in a third bowl whisk the eggs.

Now add half of the flour/cocoa and half of the beaten eggs to the butter mixture and blend until smooth.

Then add the rest of the flour/cocoa and the rest of the eggs and blend again until smooth.

Finally divide the mix between the two cake tins and place in the oven for 30 mins.

 

To make the icing

Mix the butter, icing sugar and cocoa paste together until smooth.

Once out of the oven remove the cakes from the tins and leave to cool.

Once cooled, select your favourite plate and place one of the cakes upside down on it. Spread with half of the icing and then place the other cake on top (the right way up) and cover with the remaining icing.

Decorate as desired!!!!