Perfect Chocolate Coco Cake

Directions

1. 1
   Preheat the oven to 180C.
2. 2
   Line and grease two victoria sponge 20 cm tins generously.
3. 3
   Use a hand-held mixer to mix the butter an the sugar until light and fluffy.
4. 4
   In a separate bowl split the egg yolk and white. When added it stops mixture from curdling and adds more air.
5. 5
   Whisk the egg yolk in there separate bowls. Add the whisked yolk gradually and use a wooden spoon to mix it in.
6. 6
   Whisk the egg white in its own bowl until its light and fluffy. Do not over whisk the egg so it forms a meringue mixture.
7. 7
   Add the egg white gradually and with a wooden spoon.
8. 8
   Add the self-raising flour in two halves until mixture is smooth and lump free.
9. 9
   Add the coco, baking powder and vanilla essence and make sure you mix well.
10. 10
    Place the mixture in the tins equally into both.
11. 11
    Place in oven and leave for 20-25 mins
12. 12
    To make the icing use a hand-held whisker in a large bow to mix all ingredients together. If mixture is too thick then add a little more milk. It should be light and fluffy.
13. 13
    When cake is out the oven leave it for 30-40 mins to cool before you place icing on the cake.
14. 14
    Evenly spread the icing in-between the cake and on top.
15. 15
    Eat and enjoy.