I've tried loads of different chocolate cake recipes, but this simple Chocolate Victoria Sandwich was highly complimented and polished off in record time. And you have my permission to lick out the bowls too as they're the cook's perks.
Preheat the oven and grease and line two 7" round sandwich tins.
Blend the cocoa with the hot water, mix to a smooth paste and set aside.
Cream the butter and sugar with an electric whisk until pale and fluffy.
Beat in the cocoa mixture.
Gradually add the eggs, beating well after each addition
Using a metal spoon fold in half the flour, then fold in the remainder.
Divide the mixture evenly between the two prepared tins, level the surfaces and bake for about 20 minutes until they are springy to the touch and beginning to shrink away from the sides. Leave to cool in the tins for about five minutes, before turning out onto a wire rack to cool completely.
Blend the remaining cocoa powder with the boiling water and leave to cool.
Put the butter in a bowl and beat or whisk until light and fluffy.
Gradually stir in the icing sugar.
Add the cocoa, milk and vanilla and beat until smooth.
Sandwich the cooled cakes with the buttercream and dust the top with caster or icing sugar.