110g Self Raising Flour
1 teaspoon baking powder
110g soft butter
110g caster sugar
1 teaspoon Vanilla essence
1 tablespoon cocoa powder
50g melted dark chocolate
Chocolate Butter cream
100g melted dark chocolate
100g softened butter
120g icing sugar
80g caster sugar
1 teaspoon vanilla essence
White Chocolate Chunks to decorate
Grease and line 2 18cm tins. Turn on the oven to 180 degrees Celsius.
In a large bowl, mix all of the cake ingredients together until everything is combined. I suggest using an electric whisk.
Divide into 2 and spread equally between each tin. Bake in the oven for 30 minutes. When time, takeout of the oven, remove frostiness and place on a wire rack to cool.
For the butter cream, use the electric whisk again to combine all ingredients together.
Spread butter cream equally, first for between the sponges, and then for the topping. Onto both,sprinkle a generous handful of white chocolate chunks.
Oh, the knitted-ness is not my work - our local church gave it to us!