ROUND BROWN CHOCOLATE CAKE.

6oz softened butters

Pre heat the oven to Gas mark 4 (180ºc— 350ºF).

Grease two 7inch sandwich cake tins.

Put the butter, sugar, syrup, flour, cocoa, salt, baking powder and the eggs into a bowl and mix until creamy. If the mixture is a little thick mix in a little of the milk.

Spoon the mixture into the prepared tins and bake in the centre of the oven for about 30 minutes until firm and springy to the touch.

Remove from the oven and leave to cool for 5 minutes, remove from tins and leave to cool completely on a wire rack.

Spread the buttercream over the top of one of the sponges then place to other sponge on top and press lightly.

Pour the chocolate glaze onto the top of the sponge and spread evenly over the cake including the sides. Put in the fridge and allow to harden.

Butter Cream

To make the buttercream put all the ingredients into a bowl and mix until smooth and creamy. If it is a little bit stiff add a tablespoon of milk while mixing.

Butter Cream

Spread the buttercream over the top of one of the sponges then place to other sponge on top and press lightly.

Chocolate Glaze

Put all the ingredients into a microwave-safe bowl then heat on high for one minute. Remove and stir, then heat for another 1 minute.