Chocolate Cake with a twist

Method

• Preheat your oven to 180c
• Grease and line two 20cm (8 inch) sandwich tins
• Cream together the butter and sugar until ?u?y, add the eggs and gradually beat
• Fold in the ?our and cocoa powder with a metal spoon and mix with the rest of the mixture
• Pour half the mixture into each sandwich tin and bake for 25 minutes until golden and brown
• To make the buttercream, put the chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs
• Leave the melted chocolate to cool for 5 mins
• Mash the butter and icing sugar together. Sift in the cocoa and pour in the melted chocolate and milk. Mix again until smooth
• Remove from the oven and place onto a cooling rack
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top
• Serve with a generous drizzle of black cherry infused balsamic