🍰 Chocolate Sandwich Cake with Whipped Cream Filling 😋

Ingredients:

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For the cake:

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For the filling:

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Instructions:

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1Pre-heat the oven to 180 (160 fan, gas mark 4)

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2Cream the butter and sugar until smooth.

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3Add an egg at a time, mixing very well in between, until they are well-combined. If it starts to curdle (separate), add a little flour and mix through.

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4Add the flour and cocoa and mix through well.

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5Add the milk to loosen the thick cake batter, and mix well.

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6Grease and/or line 2 cake tins (8 inch/20cm) and divide the mixture between them. Use a spatula or a knife to spread the mixture evenly. It will still be quick thick and won’t look as though it’s filling the tins well, but don’t worry!

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7Pop into the oven for 25 mins or until a sharp knife comes out clean.

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8After several minutes, transfer to a cooling rack (I would recommend bottom side down on the rack, so the cake surface isn’t spoilt).

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9Pour the cream into a large bowl and add the icing sugar.

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10Whip the cream until it thickens and forms soft peaks.

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11When the cake is completely cool, gently spread the cream across the bottom of one half, until it’s even and has reached the edges.

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12Gently lay the other half of the cake on top and dust with a little extra icing sugar if you wish.

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