classic chocolate cake with chocolate buttercream

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170g butter, softened 1 cup (265g) brown sugar 2 eggs 1 teaspoon bicarbonate of (baking) soda 1 cup (375ml) milk 2 cups (335g) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted cup (50g) cocoa, sifted

chocolate butter cream

250g butter, softened 2 cups (320g) icing sugar mixture, sifted cup (50g) cocoa, sifted cup (60ml) milk

Preheat oven to 160C (320F). Beat the butter and sugar with an electric mixer until pale and creamy. Gradually add the eggs and beat well. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack. For the buttercream, beat the butter until pale and creamy. Add

the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8.

Donna Hay-Chocolate cake This recipe is multiplied from the original recipe by a factor of 0.5 85 grams 1 Cup 1 Teaspoon 1 Cup 1 1/4 Cups plus 1 Tablespoon plus 1 Teaspoon 2 Teaspoons 1/4 Cup plus 1 Tablespoon plus 1 Teaspoon 1 egg butter brown sugar bicarb milk flour baking powder cocoa powder