White Christmas Chocolate Cake with Chocolate Buttercream

6oz Self Raising Flour

6oz Caster Sugar

6oz Butter

3 Eggs

1 Tsp Baking Powder

1 Tsp Bi carbonate of Soda

150g White Chocolate (Melted)

Cooking Time: 15 minutes on 180c/ Gas Mark 5

Serving: 1 2 tier Sponge Cake

1. Grease two victoria sponge tins (7") with butter and a touch of flour

2. Chop the chocolate and place in a bowl over hot water to melt, stirring occasionally to ensure it does not burn

3.Cream together in a bowl the butter and the sugar

4. In a separate bowl whisk the eggs together

5. Whisk the eggs into the butter mixture until it is well combined approx. 2-3 minutes

6. Sieve the flour, baking powder and bi carbonate of soda into the creamed mixture and fold in gently till it forms a nice smooth consistency

7. Once all the chocolate is melted add to the cake mixture and fold in

8. Divide the mixture evenly between the two cake tins and bake

9. Once done, remove from the oven and leave to cool for a few minutes before transferring to a wire cooling rack

Buttercream Icing and Decoration

16oz Icing Sugar

51/2oz Butter

1 Tbs Milk

1/2 Tsp Vanilla Essence

2 Tbs Cocoa Powder

1. Prepare the buttercream but creaming the butter in a bowl

2. Sieve in the icing sugar and add the milk and whisk together with a whisk or fork to form a good smooth strong consistency to use for piping

3. Remove about 1/5 of the mixture and put to one side, to this add the vanilla essence

4. To the rest sieve in the cocoa powder and mix in well

5. Divide the chocolate buttercream between the two sponge and spread out evenly with a damp knife

6. Place one sponge on top of the other

7. Fill a piping bag and I used a Swirl knozzle and pipe a design around the cake! I did a christmas one as it was for a christmas party and then enjoy!