Classic chocolate cake

Airy, yet decadently moist, this is a foolproof chocolate cake that everyone will love.

Serves: 10-12

Preparation time: 25 minutes

Cooking time: 25 minutes

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You will need

Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease 2 x 15cm sandwich cake tins with butter and line the bases with circles of baking paper.
In a large mixing bowl, use a wooden spoon to beat together 200g of the butter or margarine with the sugar, until pale and fluffy.
Gradually add the eggs, beating the mixture as you go. Don’t worry if the mixture separates a bit as this is perfectly normal.
Tip in the sponge flour and 60g of the cocoa powder and gently fold into the mixture using a metal spoon. Divide the mixture between the tins and bake on the middle shelf of the oven for 25 minutes until well risen.
Remove from the oven, lift both cakes out on to a wire rack and leave to cool completely in their papers.
Meanwhile, make the icing. Using an electric hand-held whisk, beat the remaining butter or margarine in a large bowl until fluffy. Add in the icing sugar and remaining cocoa powder and fold in gently.
Continue to beat until smooth and creamy. As the mixture becomes a little dry, add in 3 tablespoons boiling water and mix well.
Spread half of the icing all over the top of one cake to form a filling then top with the second cake.
Spread the remaining icing all over the top of the sandwiched cakes to make a thick topping. Use a fork to roughen up the icing surface before it sets – the ridges will help prevent the decorations rolling off.
Finally, sprinkle with the sugar stars. This cake will keep in an airtight container for 3-4 days.

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