Light Chocolate Cake

Thought I’d do the second cake as a separate post to enable easier searches. Making my brother’s cake may have contributed to the highest stress levels I have ever experienced when baking. I was so nervous about the outcome. He’s fussy; as in likes-chocolate-cake-but-only-one-type-of-chocolate-cake fussy. This one type of chocolate cake seemed utterly impossible to recreate. It’s from our local bakery but is the richest, most sickly chocolate fudge cake ever and after numerous searches on-line for something similar, I had to compile my own ideas into a new recipe. But do you know what his verdict was? HE PREFERRED IT! I don’t think I’ve ever heard words so golden! 

The sponge itself was perfectly chocolately, and definitely not in a sickly way which was perfect for everyone else who wanted a slice and didn't want to feel queasy. But no matter how hard I tried, I could not find the kind of fudgey, gooey icing I was searching for without the use of cream (which he was quite adament he didn't want- difficult customer). This turned out to be a good thing because it stopped the cake from being too sickly. So, if you're looking for cake that's moist and chocolately, but still light enough to eat a whole slice, here's the recipe: 
(find the original here, thanks Mary Berry! Here video tutorial is especially useful)

Ingredients-

2 oz (50g) cocoa
6 tablespoons boiling water
3 eggs
2 tablespoons milk
175g self raising flour
1 rounded teaspoon baking powder
100g baking spread, I used Stork
250g caster sugar
50g dark chocolate, melted
30g milk chocolate, melted

(For the icing and filling)
Batch of buttercream (enough to fill, and cover an 8" cake)
1 tbsp cocoa powder
30g milk chocolate, melted
30g dark chocolate, melted

Method-

1. Pre-heat the oven to 180°C/160 fan/Gas 4 and prepare two 20cm (8") cake tins.
2. Measure the cocoa and boiling water into a large bowl. Mix together until it reaches a smooth paste-like consistancy.
3. Add the remaining ingredients and beat again until combined. After melting your two chocolates, either over a pan of simmering water (without the bottom of the bowl touching the water!) or with intermittent bursts in the microwave, leave to cool slightly. When the chocolate has cooled, stir it through the mixture until combined.
4. Divide the cake mixture between the two tins. Put in the oven for about 30 minutes until well risen and you see it pulling away from the sides of the tin. Leave to cool.
5. After making your batch of buttercream, melt the dark and milk chocolate separately and leave both to cool slightly. Add cocoa powder to buttercream and stir through. Then add the two chocolates and beat until all combined. Spread over the first sponge, put together and then ice the top. Enjoy!