Chocolate Layer Cake

These layers of heavenly moist chocolate cake are sandwiched together using pink vanilla buttercream and delicately finished with pretty Wafer Butterflies.

Serves: 6


  • 115 g Caster sugar
  • 2 Medium eggs, beaten
  • 2.5 ml Dr Oetker Natural Vanilla Extract
  • 125 g Plain flour
  • 15 g Cocoa powder
  • 2 sachets Dr Oetker Baking Powder
  • — For the Decoration —
  • 100 g Unsalted Butter, softened
  • 2.5 ml Dr Oetker Natural Vanilla Extract
  • 175 g Icing sugar
  • Dr Oetker Bright Red Gel Food Colour
  • Dr Oetker Wafer Butterflies
  • 115 g Baking margarine, softened


1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 7cm (2 ¾ inch) deep, 12cm (5 inch) round cake tin. Beat the margarine and sugar together until pale and creamy then beat in the eggs.
2. Sieve the flour, cocoa and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.
3. Spoon into the prepared tin, smooth the top and bake in the oven for 45 minutes, until risen to the top of the tin and a skewer inserted into the centre of the cake comes out clean.  Cool for 5 minutes then turn on to a wire rack to cool completely.

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