logo

Ingredients

Metric
Imperial
  • 225 g butter/margarine
  • 50 g cocoa
  • 225 g castor sugar
  • 4 large eggs (60 g each)
  • 175 g SASKO SELF-RAISING WHEAT FLOUR
  • 1 tsp baking powder

For the icing:

  • 150 g butter (at room temp)
  • 300 g icing sugar
  • 1 tbsp cream/milk
  • 60 ml chocolate hazelnut spread (Nutella etc)
  • 7.94 oz butter/margarine
  • 1.76 oz cocoa
  • 7.94 oz castor sugar
  • 4 large eggs (2.11 oz each)
  • 6.17 oz SASKO SELF-RAISING WHEAT FLOUR
  • 1tsp baking powder

For the icing:

  • 5.29 oz butter (at room temp)
  • 10.58 oz icing sugar
  • 1 tbsp cream/milk
  • 2.03 oz chocolate hazelnut spread (Nutella etc)

Method

  1. Preheat oven to 180°C
  2. Lightly grease 2 20/22cm cake tins and line the bottoms with baking paper.
  3. Melt butter and mix in cocoa.
  4. Mix together and sift baking powder and flour.
  5. With an electric mixer, beat the eggs and sugar for 3-4 minutes until light, thick and doubled in volume.
  6. Add chocolate mixture and flour and fold gently until combined.
  7. Pour equal amounts into each cake tin and bake for 20-25 minutes, until risen and a skewer inserted into the middle comes out clean.
  8. Allow to cool before taking out of the cake tins.

To assemble the cake:

  1. Place the first large cake on a cake stand and spread with ½ the icing.
  2. Top with the second large cake.
  3. Spread half the remaining icing on top of the second cake and top with the first smaller cake.
  4. Spread over the remaining icing and finish with the last smaller cake.
  5. Dust with icing sugar and decorate with roses.

Ingredients

  • 225 g butter/margarine
  • 50 g cocoa
  • 225 g castor sugar
  • 4 large eggs (60 g each)
  • 175 g SASKO SELF-RAISING WHEAT FLOUR
  • 1 tsp baking powder

For the icing:

  • 150 g butter (at room temp)
  • 300 g icing sugar
  • 1 tbsp cream/milk
  • 60 ml chocolate hazelnut spread (Nutella etc)

Method

  1. Preheat oven to 180°C
  2. Lightly grease 2 20/22cm cake tins and line the bottoms with baking paper.
  3. Melt butter and mix in cocoa.
  4. Mix together and sift baking powder and flour.
  5. With an electric mixer, beat the eggs and sugar for 3-4 minutes until light, thick and doubled in volume.
  6. Add chocolate mixture and flour and fold gently until combined.
  7. Pour equal amounts into each cake tin and bake for 20-25 minutes, until risen and a skewer inserted into the middle comes out clean.
  8. Allow to cool before taking out of the cake tins.

To assemble the cake:

  1. Place the first large cake on a cake stand and spread with ½ the icing.
  2. Top with the second large cake.
  3. Spread half the remaining icing on top of the second cake and top with the first smaller cake.
  4. Spread over the remaining icing and finish with the last smaller cake.
  5. Dust with icing sugar and decorate with roses.

Other Products

Read More

Hints & tips

Hints and Tips in the Kitchen

Read More

Other Recipes

Pineapple Upside Down Cake

60 min

Serves 4-6

FIND OUT MORE

SASKO DARK CHOCOLATE BANANA BREAD

45 min

Serves 8-10

FIND OUT MORE

SASKO RASPBERRY AND WHITE CHOCOLATE CRUMB CAKE

1 hour

Serves 8-10

FIND OUT MORE