Vanilla & Double Chocolate Cake

I'll admit, when it comes to cake decorating i'm not the world's greatest but the flavour is all there. I've had a bit of a baking binge lately and this was one of my creations. I found a lovely recipe for a plain sponge in a Mary Berry book I had hidden away and adapted it and just used some white and milk chocolate spread in the buttercream.

Ingredients

Sponge:

225g Butter, softened

225g Self-raising flour

225g Caster sugar

4 Medium eggs

1tsp Baking powder

1tsp Vanilla Extract (not essence) 

1/2tbsp Golden syrup

Buttercream:

75g Butter, softened

175g Icing sugar

1tbsp Milk

2-3tbsp Milk & white chocolate spread

Method

Preheat oven to 160 degrees celcius and grease and line two 20cm sandwich tins

Cream the butter and the sugar together until pale and fluffy

Beat each egg individually and add to the mixture and then beat the egg one by one into the mixture and then stir in the vanilla extract and golden syrup

Gradually sift the flour into the mixture and mix thoroughly

Divide the mix evenly between the two sandwich tins and put in the oven. Bake for 30-35 minutes or until a skewer comes out of the cake clean.

Place the cake tin on a cooling rack and let cool.

Meanwhile, make the buttercream by adding all the ingredients in (making sure you sift the icing sugar). When the cakes have cooled, turn out of the tins and peel off the baking paper. Spread half the mixture on top of one cake and then firmly push the other cake down  on top and then spread the remainder of the buttercream on the top of the cake.