Step 1

For best results I would highly recommend weighing the eggs including the shells and matching your other ingredients measurements to that weight. The flour & cocoa powder should be weighed together to make up to the same weight as the eggs.

Step 2

Sift the flour and cocoa powder together to remove lumps.

Step 3

Grease the inside of two loose bottom, 8 inch / 20 cm sandwich cake tins - If using different size tins or only one tin check blog post for guidance on ingredients and cooking times.

Step 4

Add baking paper to fit the bottom of both cake tins this makes it easy to remove from the tin later. Preheat the oven to 190°C / 170°C fan / 375°F

Step 5

If using cake baking strips for ensuring level cakes, measure up to the tins, then place in a container filled with cold water to soak up into the strips

Step 6

Cream the butter only in a electric mixer fitted with a paddle or whisk attachment, until smooth. Add sugar continue to mix.

Step 7

Cream until light and fluffy, with a pale yellow colour.

Step 8

Turn speed of mixer to the lowest setting, add eggs one at a time with a tablespoon of the flour and cocoa powder to prevent curdling - if it does still to curdle it does not matter it will come back together once dry ingredients are added

Step 9

Add half the flour and cocoa powder, mix on medium speed until combined.

Step 10

Add remaining half of flour and cocoa powder, this time use a spoon to fold the mixture in by hand until just incorporated. Do not over mix.

Step 11

Split mixture between the two tins (I always use scales to make sure they are definitly even, but you can eyeball it)

Step 12

Use a spatula to push the mixture evenly around the tin.

Step 13

If using squeeze some water out of the baking strips

Step 14

Add the wet baking strips to the outside of the sandwich cake tins

Step 15

Cook in preheat oven 190°C / 170°C fan / 375°F for 22 minutes.Check to see if the cake has pulled away from the sides. Should be soft and spring back from your touch.

Step 16

Leave in tins to cool for 10 minutes.

Step 17

Tip upside down on to a wire rack and remove the baking paper.

Step 18

Leave on wire rack until completley cooled, do not handle too much whilst warm as the cake is prone to break, crack and crumble. It will firm up as it cools.

Step 19

Melt chocolate in a bowl over a pan of hot water.Or in the microwave at 50% power stirring every 30 seconds until melted.

Step 20

Use electric mixer with paddle attachment or whisk to soften butter

Step 21

Use a sieve to sift in half the icing sugar mix on low, add remaining half and mix until soft and fluffy

Step 22

Pour the melted chocolate into the frosting.

Step 23

Mix until well combined

Step 24

Place the prepared chocolate buttercream on to one of the sponges

Step 25

Spread to edges with a spatuala

Step 26

Add top layer and push down gently.

Step 27

Sprinkle with icing sugar on top.

Step 28

Slice and serve, as it is or with some cream.