Swedish Chocolate Cake

Ingredients:

• Butter                           300g
•  plain flour                     210g
• caster sugar                   600g
• eggs                              6 large
• cocoa powder                9tbsp
• vanilla extract                3 tsp
• icing sugar                     to dust
• whipped cream              to serve

Filling

• butter, softened             100g
• cream cheese               450g
• icing sugar, sifted          320g
• cocoa, sifted                 50g

Method:

1. Preheat the oven to 180°C, grease three 23cm cake tins with a removable base, line with a disc of parchment paper and set aside.
2. Melt the butter in a saucepan. Remove from the heat, add the sugar and mix through. Add the eggs and mix well. Add the flour, cocoa and vanilla and mix until combined.
3. Pour into the prepared cake tins and place in the oven for 20 minutes. The cake won’t rise dramatically but you should be left with a set top and a slightly gooey middle.
4. When cooked allow to cool completely on a wire rack.
5. When the cakes are baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 4 minutes or until pale and creamy.
6. Add the icing sugar and cocoa and fold through with a spatula until thick and spreadable.
7. To assemble the cake, place one of the cakes on a cake stand and spread with one third of the icing, repeat with the last two layers.