• 200 g unsalted butter, softened
  • 200 g Fairtrade caster sugar
  • 3 medium British free-range eggs, beaten
  • 200 g extra-fine sponge flour, sifted
  • 60 g cocoa powder, sifted
  • 2 tbsp fresh British semi-skimmed milk
  • 0.5 tsp vegetable oil, for greasing

For the icing:

  • 150 g unsalted butter, softened
  • 60 g cocoa powder, sifted
  • 1 tbsp Sainsbury's sugar stars
  • 1 tsp icing sugar, for dusting
  • 300g icing sugar, sifted

You will also need:

  • 2 x 18cm cake tin liners


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 x 18cm round cake tins with the cake tin liners - these will give the cake edges an attractive texture.

  2. 2

    In a large mixing bowl, beat together the butter and caster sugar, until light and creamy. Add the eggs, a little at a time, beating well after each addition. Add a little flour if the mixture starts to curdle.

  3. 3

    Add the flour, cocoa powder and milk and beat until smooth. Divide the mixture between the 2 tins and bake on the middle shelf of the oven for 25 minutes, until well risen. Remove from the oven, lift the cakes out onto a wire rack and leave to cool completely in the liners.

  4. 4

    Meanwhile, make the icing. Using an electric hand mixer, beat the butter or margarine in a large bowl until fluffy. Add the icing sugar and cocoa powder and continue to beat until smooth and creamy. As the mixture becomes a little dry, add 3 tablespoons boiling water and mix well.

  5. 5

    Sandwich the 2 cakes together with half the icing. Spread the remaining icing on top of the cake and create peaks, using the back of a spoon, before it sets, as this will help prevent the decorations from rolling off. Sprinkle with the sugar stars.

Nutritional Details

Each serving provides
  • Energy 2077kj 496kcal 25%
  • Fat 28.0g 40%
  • Saturates 16.1g 81%
  • Sugars 41.2g 46%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1838kj/439kcal

Each serving provides

53.2g carbohydrate 4.0g fibre 6.0g protein

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