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16 Place on a serving plate and sift confectioner’s sugar evenly over the cake.
STORE The cake will keep in an airtight container for 2 days.11 Leave the cakes in their pans for a few
minutes then turn out on to a wire rack to cool.12 For the buttercream, put butter, sugar, and
cocoa powder into a large bowl.10 Test each cake by inserting a skewer into
the middle; it should come out clean.
13 With an electric hand mixer, blend the
mixture for 5 minutes, or until light and fluffy.
14 If the cream is stiff, add milk, 1 teaspoon at a
time, until it reaches a spreading consistency.
15 Spread the flat base of one sponge with the
buttercream, then top with the other sponge.