Serves: 12, Calories: 398

Ingredients

Cake:

• 200g butter, softened.  1502
• 150g self raising flour, sifted.  502
• 50g natural cocoa powder.  166
• 200g caster sugar.  800
• 4 eggs.  300
• 1 tsp baking powder
• 2 tbsp milk.  15
• ¾ tsp fine coffee powder
• 100ml sour cream (optional)

Filling:

• 100g butter.  751
• 110g icing sugar, sifted. 440
• 50g Bournville powder, sifted.  277
• ⅛ tsp fine coffee powder
• 1 tsp vanilla essence (or ½ tsp extract). 17
• 2-3 tsp milk. 20 (optional - use if piping)

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 2x 8" sandwich tins.
3. Cake: In large mixing bowl; Cream butter and sugar. Add eggs one at a time, mixing well between additions. Add 2 tbsp flour with last egg.
4. Optional: Whisk in sour cream.
5. Fold in remaining flour, cocoa, coffee and baking powder with 2 tbsp milk. Divide between tins.
6. Bake for 20-25 mins.
7. Remove from tins after 10 mins cooling.
8. Filling: In medium Pyrex bowl; Cream butter, icing sugar, cocoa, coffee and vanilla, with a fork.
9. Spread over flat side of one cake.
10. Sandwich two cakes together. Dust with chocolate powder (optional).

Calories = 4770

• 4770 / 12 = 398

Tip: Sour cream increases life of cake from 3 days to 5.