Moist Chocolate Sandwich Cake

125ml	Milk
1 & 1/2 teaspoon	Bicarbonate of Soda (sieved)
50g	Cocoa Powder
100g	Butter
1	egg (beaten)
Filling:
100g	Butter
75g	Icing Sugar
	Vanilla essence (to taste)
1 dessertspoon	Cocoa Powder
Topping:
50g	Melted Chocolate

Method
1. Grease two sandwich tins approx 17.5 in diameter and line the base with a circle of greased proof paper, Pre-heat the oven to 190C. 2. Sieve the flour and cocoa powder in a bowl. 3. Place the syrup, brown sugar and margarine in a pan and stir over a gentle heat until margarine is melted. 4. Remove from heat and add milk, the beaten egg and bicarbonate of soda and stir. 5. Stir this mixture into the sieved flour and cocoa powder until smooth. 6. Divide the mixture between the two tins, level the surface and bake for approx 20 minutes or until the middle is dry. 7. Cool the cake on a wire tray and remove the greaseproof paper. 8. Cream butter and sieved icing sugar to a soft cream and then beat in the cocoa powder and vanilla essence. 9. Sandwich the cakes together with the chocolate butter-cream, retaining a little to decorate the top. 10. Spread melted chocolate on the top of the cake, allow to set and decorate with the remaining butter-cream.

For a change, try peppermint instead of chocolate butter cream. Change the cocoa powder from the butter cream & the vanilla essence and add a few drops of peppermint essence and green colouring.

Thanks to
Tiffany Lawrence for submitting this Moist Chocolate Sandwich Cake recipe.

Added on 30 November 2008.

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