Chocolate sandwich cake with buttercream

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• Golden caster sugar200 g
• Unsalted butterSoftened, plus extra for the tins200 g
• Large eggs4
• Self-raising flour200 g
• Cocoa powder (for the sponge)2 tbsp
• Baking powder1 tsp
• Vanilla extract½ tsp
• Milk (for the sponge)2 tbsp
• Milk chocolate (for the buttercream)Chopped100 g
• Butter (for the buttercream)Softened200 g
• Icing sugar400 g
• Cocoa powder (for the buttercream)5 tbsp
• Milk (for the buttercream)2 tbsp
• Dark chocolate (for the shards)50 g
• Milk chocolate (for the shards)25 g
• White chocolate (for the shards)25 g

1. 1

   Heat the oven to 190°C (170°C fan). Grease two 20 cm round sandwich tins, including the sides, and cover the bases with baking parchment.

2. 2

   Put everything for the sponge into a large bowl: golden caster sugar (200 g), softened unsalted butter (200 g), 4 large eggs, self-raising flour (200 g), cocoa powder (2 tbsp), baking powder (1 tsp), vanilla extract (½ tsp) and milk (2 tbsp). Add a pinch of salt and beat until pale.

3. 3

   Spoon the batter evenly into the two tins. Bake for 20 mins; a skewer pushed into the middle of a cake should come out clean.

4. 4

   Let the cakes rest in their tins for 10 mins, then tip them out onto a wire rack and leave until completely cold.

5. 5

   For the buttercream, melt the milk chocolate (100 g, chopped) in a heatproof bowl, using the microwave and stirring at 30 sec intervals. Set it aside to cool for 5 mins.

6. 6

   Work the softened butter (200 g) into the icing sugar (400 g) using a fork, then carry on with electric beaters, or a wooden spoon if you do not have any.

7. 7

   Sift in the cocoa powder (5 tbsp) and a pinch of salt, then add the melted chocolate and the milk (2 tbsp). Mix again until smooth.

8. 8

   Set the first cake on a large plate or cake stand, spread it with half of the buttercream, set the second cake on top and cover with the remaining buttercream. Top with the chocolate shards (below), if you fancy it.

9. 9

   For the shards, melt the dark chocolate (50 g) and spread it over a tray lined with parchment or foil. Melt the milk chocolate (25 g) and white chocolate (25 g) separately and drizzle them across the dark chocolate while it is still soft. Tap the tray gently so the chocolate levels out, leave it in a cool place to set, then chop into shards.