Step 1

Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F

Step 2

Line the tins with a paper liner

Step 3

Grease the tins (if they need it) with butter paper (or a little butter on kitchen paper)

Step 4

Mix the cake ingredients together thoroughly(Butter, caster sugar, eggs, cocoa, flour, baking powder, salt, vanilla extract)

Step 5

Evenly divide the mixture between the tins. Smooth the top with a palette knife and make a slight dip in the centre

Step 6

Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip

Step 7

Remove from the tin and leave to cool on a cooling rack. Leave the paper in place if you don’t intend to fill the cake immediately.

Step 8

Beat the softened butter and vanilla extract with an electric whisk

Step 9

Add in the icing sugar (and optionally cocoa) gradually, beating well as you go

Step 10

Decide which cake looks better (e.g. flatter or less cracked) and put it aside

Step 11

Put the other cake upside down on your plate. Spread the buttercream over the cake

Step 12

Put the better-looking cake on top, the right way up. Sprinkle the top with sieved icing sugar