A Classic Chocolate Cake

This is one of those recipes that I always fall back on when I am stuck for inspiration, but need something to serve for afternoon tea.  It's a classic that everyone loves and it's always a sure hit!  Today is one of those days and I am in such a blah mood, plus I just happen to have all of the ingredients at home so I don't have to run to the shops.  I am tired and have guests popping over this afternoon from out of town.  So I best get baking and snap out of my little blah mood before they get here.

Ingredients

• 125g of butter, chopped and at room temperature
• 1 1/4 cups of caster sugar
• 1 teaspoon of vanilla essence
• 2 eggs 
• 2 cups of self raising flour
• 1/4 cups of good quality cocoa powder
• 1 teaspoon of bicarbonate soda
• 300ml carton of thickened cream, whipped, plus extra to serve
• 2 cups of pure icing sugar
• 2 tablespoons of cocoa powder (again, good quality is essential in a good chocolate cake)
• 60g of unsalted butter, melted
• 1 tablespoon of instant coffee, dissolved in 2 tablespoons of just boiled water

What to do 

Preheat the oven to a moderate 180 degrees.  Lightly grease 2 x 20cm round cake pans and line with baking paper.

In a bowl, using electric mixers, beat the butter, sugar and vanilla together until light and fluffy.  Add the eggs one at a time, beating well after each addition.

Sift the flour, cocoa and soda together.  Fold lightly into the mixture with 1 cup of just boiled water.  Mix quickly to combine.

Spoon the mixture evenly between the two pans, smooth the tops and bake for 30 minutes, or until a skewer comes out clean.  Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.

Trim one cake to make the top level.  Spread with the cream, then top with the second cake.

Icing:  Sift the icing sugar and cocoa together in a bowl.  Pour the butter and coffee into the dry ingredients.  Mix well until smooth.  Now completely smother the top of your cake in icing!

Today... I might even lick the bowl!