Ingredients:-

• 225 gm — soft butter
• 225 gm — sugar
• 4 — large eggs, slightly beaten
• 225 gm — cake flour
• 1.5 tsp — baking powder

For filling

• 375 ml — cream
• 300 gm —- dark chocolate, broken into pieces

Chocolate cake preparation:

1. Beat butter & sugar until light.
2. Add eggs, one at a time, beating well after each addition.
3. Sift flour & baking powder together, fold into the butter mixture.
4. Spoon the mixture into a greased & lined baking tin.
5. Bake in a preheated oven for an hour at 180 degree C.
6. leave the cake in the tin for 10 minutes, before turning it out onto a wire rack.
7. Set aside to cool.
8. For the filling, heat cream till steaming (not boiling).
9. Remove from heat & stir in chocolate until it melts.
10. Refrigerate for two hours ort until firm.
11. Beat with an electric beater for 5-10 minutes until thick and creamy.
12. Halve the cake horizontally.
13. Spread half filling over the bottom half, then sandwich the layers together.
14. Spread the remaining filling over the top.
15. Decorate & serve.