YUMMY CHOCOLATE GINGER CAKE WITH VANILLA BUTTER CREAM!
INGREDIENTS
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6oz/170g unsalted butter, softened, not melted
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6oz /170g caster sugar (Super Fine for Americans)
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4oz/115g self-raising flour or plain flour with a teaspoon of baking powder
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3 large egg
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2oz/ 55g cocoa powder, not drinking chocolate
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2 TEASPOONS GROUND GINGER
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pinch of salt
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For the butter cream
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3oz/85g unsalted butter, soften, not melted
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6.5oz/185g icing sugar (powdered sugar)
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Preheat the oven to 375F or 190c/170c fan or gas mark 5 (UK). Grease and line two 20cm sandwich tins. This is 2 of the 8 in cake rounds (US)
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