Microwave Chocolate Butter Cream Layer Cake Recipe

4 tbsp boiling water

¾ cup of butter

¾ cup dark soft brown sugar

1 tsp vanilla extract

3 eggs

1 ½ cups self-rising flour

1 tbsp black molasses

Butter cream icing (Read Below)

Icing sugar (optional)

Preparation:

1. Closely lined the base and sides of an 18 x 9cm/7 x 3 1/2 in diameter soufflé dish with plastic wrap, allowing it to hang slightly over the edge. Mix the cocoa smoothly with the boiling water. Cream together the butter, sugar an vanilla extract until light and fluffy.

2. Beat in the eggs one at a time, adding 1 tbsp flour with each one. Fold in the remaining flour with the black molasses until evenly combined. Spread smoothly into the prepared dish and cover loosely with kitchen paper. Cook on full for 6-6 1/2 minutes until the cake is well risen and no longer damp looking on top.

3. Do not overcook or the cake will shrink and toughen. Allow to stand for 5 minutes, then ease the cake out of its dish by holding the plastic wrap and transfer to a wire rack. Gently peel away the wrap and leave the cool.

4. Cut the cake horizontally into three layers and sandwich together with the icing (frosting). Dust the top with sifted icing sugar before cutting.

Butter Cream Icing

1/3 cup butter

1 cup icing sugar

2 tsp cold milk

1 tsp vanilla extract

1. Beat the butter until light, then gradually beat in the sugar until light, fluffy and doubled in volume. Mix in the milk and vanilla extract and beat the icing until smooth and thick.

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