Chocolate cake

Ingredients

170 g	Butter, softened
1 ½ cups	Brown sugar
2	Eggs
1 ½ cups	Milk
15 tsp	Bicarbonate soda
2 ¼ cups	Plain flour, sifted
3 tsp	Baking powder, sifted
½ cup	Cocoa powder, sifted (Main)

Chocolate Buttercream

250 g	Butter, softened
2 cups	Icing sugar, sifted
½ cup	Cocoa powder, sifted
¼ cup	Milk

Directions

1. Preheat oven to 160 degC.
2. Place butter and sugar in the bowl of an electric mixer and beat until light and creamy.
3. Gradually add eggs and beat until well combined.
4. Dissolve bicarbonate of soda in milk and add to butter mixture with flour, baking powder and cocoa.
5. Beat until just combined. Spoon into a lightly greased 22cm-square cake tin lined with baking paper.
6. Bake for 1 hour or until cooked when tested with a skewer.
7. Cool in tin for 10 minutes. Turn out onto a wire rack to cool completely.
8. To make the buttercream, place butter in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy.
9. Add sugar, cocoa and milk and beat for 6-8 minutes or until fluffy.
10. Spread over cooled cake.