Light muscovado sugar-225gms
For the butter cream filling:
Icing sugar sifted-200gms
Chocolate chips,to decorate
You will need:
2-8inch round tins,bases lined with baking parchment,
Heat the oven to 160C fan.Place the butter and sugar in a large bowl and beat together until smooth,light and creamy.Gradually beat in the eggs,a little at a time,until smooth,adding a little flour if the mixture curdles.sift the flour and coco together,and fold into the mixture with a metal spoon until smooth.
Divide the mixture between the 2tins and spread it out.Bake for 25 minutes until golden,risen and just firm to the touch.Allow to cool for 10minutes in the tin,then turn out and cool completely.
To make the butter cream filling,beat together the icing sugar,cocoa powder,butter and 1tbsp boiling water.
Sandwich the cakes with half the butter cream,then spread a little on the top.Then spread to the sides.Decorate cake with chocolate chips.