Lemon & Chocolate Layer Cake - Sarah J Thomas

Name: Lemon & Chocolate Layer Cake - Sarah J Thomas
Ingredients: Grease and line 2 x 8inch deep round springform cake tins and preheat the oven to 170 degrees fan.; First make the chocolate cake. Beat together your unsalted butter and sugar until light and fluffy. Add in the eggs and beat until combined.; Add flour and cocoa powder, beat again until smooth.; Pop to one side whilst you make the second cake.; Add flour, beat again until smooth.; Spoon into the other lined cake tin.; Bake both cakes on the middle shelf for 50-60 minutes or until a skewer comes out clean.; To make the buttercream, beat the butter until pale and fluffy, then add the icing sugar, white chocolate and lemon juice and beat again until soft and creamy.

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Ingredients

Grease and line 2 x 8inch deep round springform cake tins and preheat the oven to 170 degrees fan.
First make the chocolate cake. Beat together your unsalted butter and sugar until light and fluffy. Add in the eggs and beat until combined.
Add flour and cocoa powder, beat again until smooth.
Pop to one side whilst you make the second cake.
Add flour, beat again until smooth.
Spoon into the other lined cake tin.
Bake both cakes on the middle shelf for 50-60 minutes or until a skewer comes out clean.
To make the buttercream, beat the butter until pale and fluffy, then add the icing sugar, white chocolate and lemon juice and beat again until soft and creamy.