Method Chocolate Cake

Before making your cake, be sure to line the tin properly and set the oven to 170 degrees. If you do not line your tin properly, you will find your cake difficult to release once it has cooled.

Cream your butter for a few minutes - this is important as it softens the butter - add your sugar and beat well together until it is a nice fluffy mixture.

Add your eggs one at a time, you can add a little of the flour if it looks like it might curdle.

Then add the vanilla and black treacle. Add all of the rest of the dry ingredients (flour, baking powder, drinking chocolate powder, cocoa, salt) and mix well.

Once your ingredients are thoroughly mixed they should resemble a thick drop consistency.

Transfer to the appropriate sized tin and bake in your oven for the stated time.

When your cake has finished cooking, remove it from the oven and leave it on the side, in its tin, until it is completely cool.

Method Chocolate Buttercream

Place the required amount of butter into a bowl and cream for a good five minutes or so, until it becomes much lighter in colour.

Sift your icing sugar and cocoa together to ensure there are no lumps before you add this to the creamed butter.

After adding the icing sugar and cocoa, beat well until the mixture is light and fluffy, add a little vanilla and mix in well.

Your buttercream should be a good, stiff consistency. You can store buttercream in the fridge until it's ready for use, but remember to bring to room temperature and give it a quick beating before using.