Chocolate Cake

Serves: 10
2 eggs
200g (7oz) caster sugar
2 tablespoons butter, softened
250g (9oz) vegetable oil
50g (2oz) cocoa powder
125ml (4 fl oz) buttermilk
1 teaspoon vanilla extract
275g (10oz) plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon salt
 250ml (8 fl oz) boiling water
 175g (6 oz) plain chocolate chips
 

 Buttercream Chocolate Icing:
125g (4¼oz) butter, softened
125g (4¼oz) icing sugar
50g (2 oz) cocoa powder
1 teaspoon vanilla extract
2 tablespoons milk
1 tablespoon strong brewed coffee

Preparation method
Prep: 20 mins | Cook: 25 mins
1.
In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, caster sugar, 2 tablespoons butter, oil, 50g cocoa, buttermilk and vanilla.
2.
Sift the flour, baking powder, bicarbonate of soda and salt; add to the sugar and egg mixture. Blend well and fold in the boiling water.
3.
Place batter in two greased and floured 20cm round cake tins. Divide the chocolate chips in half and sprinkle them over each pan. Bake at 180 degrees C (gas mark 4) for 25 minutes. Cool.
4.
To make the icing: Begin by beating together 125g butter, icing sugar and 50g cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until very smooth. Add more icing sugar until you obtain the consistency you want. Spread on cooled cake.