Chocolate Cake

Chocolate Dr. Oetker Cake

Ingredients for the cake:
225g (8oz) butter or margarine
225g (8oz) caster sugar

4 medium size eggs

175g (6oz) self-raising flour - sieved

50g (2oz) cocoa powder

For the icing:
115g (4oz) unsalted butter
225g (8oz) icing sugar
4 tbsp cocoa powder
milk or warm water

Pre-heat oven to 180ºC/350ºF/Gas Mark 4.
Grease and line two 20cm (8 inch) sandwich tins. (I used 9 inch and they still rose fine)

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
Fold in the remaining flour and the cocoa powder with a metal spoon.

Divide the mixture between the two tins and bake for approx. 20 - 25 minutes until golden brown and firm to the touch. You can double check by sticking a skewer into the middle of the cake, and if it comes out dry, then the cake is done! Leave to cool before turning out onto a cooling rack.






To make the butter icing:
Place the butter in a bowl and beat until soft.
Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.
Sift and beat the cocoa powder in to the icing
Use it to sandwich the two sponges together and also put it on top and around the cake, or however you please.
(The recipe on the website had smaller amounts for the icing so i made a small adjustment to it so that there was a bit more for on top and around the edges)

I then decorated it with cholate shavings, and a band of chocolate pieces..