Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
Line the tins with a paper liner
Grease the tins (if they need it) with butter paper (or a little butter on kitchen paper)
For the Everyday Chocolate Cake:
Beat the cake ingredients together thoroughly
3 large eggs, 175 g caster sugar, 175 g butter, 25 g cocoa powder,, 150 g self-raising flour, 1 ½ teaspoons baking powder, 1 teaspoon vanilla extract, Pinch salt
Evenly divide the mixture between the tins. Smooth the top with a palette knife and make a slight dip in the centre
Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip
Remove from the tin and leave to cool on a cooling rack. Leave the paper in place if you don’t intend to fill the cake immediately.
For the buttercream filling:
Beat the softened butter and vanilla extract with an electric whisk. Add in the icing sugar (and optionally cocoa) gradually, beating well as you go
75 g butter,, 1 teaspoon vanilla extract, 150 g icing sugar
To assemble:
Decide which cake looks better (e.g. flatter or less cracked) and put it aside
Put the other cake upside down on your plate. Spread the buttercream over the cake
Put the better-looking cake on top, the right way up. Sprinkle the top with sieved icing sugar
Notes
Everyday Cooks tips:
Use a splatter guard over your mixing bowl to keep mess to a minimum
If you prefer a chocolate buttercream, use 20g cocoa powder and reduce the icing sugar to 130g