A delicious popular Chocolate Cake!

Ingredients:
 
225g caster sugar
200g self-raising flour
225g softened unsalted butter
6 eggs
70g cocoa powder mixed to a paste with a little bit of hot water 
1 tbsp milk

For the chocolate butter cream:

250g unsalted butter, softened
200g icing sugar, sifted
50g cocoa powder
Grated dark chocolate for decoration

Method:

Preheat your oven to 150°C/300°F/Gas Mark 2.
 
Butter two 20cm cake tins and lightly dust with flour.

Beat the sugar and butter together until it gets pale and fluffy,

Beat in the eggs one by one.

Fold in the cocoa and flour along with the milk

Next, divide the mixture between the prepared tins and bake for about 40 minutes, or until the sponge feels firm to the touch and a skewer/knife comes out clean when inserted.

Turn the sponges out of the tin and allow to cool.
 
To make the butter cream simply whisk the butter with the icing sugar and cocoa powder until light, soft and fluffy.

When the cake is cool, turn one of the sponge cakes over and spread with the butter cream.

Place the other sponge on top then spread the remaining butter cream on the top of the cake of making your desired decorations with a knife.

Scatter the chocolate gratings generously on the surface.

There you have it- a perfect chocolate cake.