Chocolate Coco Cake

1. 1

   Preheat the oven to 180 Degrees Celsius. Lightly grease two 18 cm circular Victoria sponge tins.

2. 2

   Using a hand whisk cream together the butter and sugar until light and fluffy.

3. 3

   In a separate bowl split the egg whites and the egg yolk. Add the egg white gradually (if mixture curdles add a tablespoon of flour). Then add the yolk and mix with a wooden spoon.n

4. 4

   Gradually add the self-raising flour, baking powder and coco powder with a hand held risk.

5. 5

   Split the mixture evenly into to tins.

6. 6

   Place on the top shelf of oven for 20-25 mins.

7. 7

   To check your cake is ready use a skewer or a knife and place in the middle of cake. If the knife comes out clean then the cake is ready.

8. 8

   To make the icing use a hand held whisk to mix all the icing ingredients all in one together until smooth.

9. 9

   Wait for the cake to cool for at least 50 mins and when cool spread an equal layer between the middle and on top.

No nutritional information available.

No additional tips available.