Two-layer chocolate birthday cake with white buttercream

Method

1. Preheat the oven to 180°C / 160°C fan / gas mark 4. Butter two 20 cm round cake tins and line the bases with baking parchment.
2. Melt the dark chocolate with the butter in a heatproof bowl set over gently simmering water, stirring until smooth and glossy.
3. Cream the butter and caster sugar together for 4–5 minutes until pale and fluffy, then beat in the melted chocolate followed by the egg yolks one at a time.
4. Sift the flour with the baking powder twice, then fold gently into the chocolate mixture until no white streaks remain.
5. Whisk the egg whites to stiff peaks, then fold carefully into the batter in two additions.
6. Divide the batter between the prepared tins and bake for 25–30 minutes until risen, firm and a skewer comes out clean.
7. Cool the layers completely in their tins on a wire rack.
8. Beat the unsalted butter until soft, then gradually sift in the icing sugar and cocoa powder and beat until smooth and pale. Add a little black food colouring to reach the desired shade.
9. Place one cooled layer on a plate or stand, spread with white buttercream, top with the second layer and cover the whole cake with the remaining buttercream.
10. Decorate with silver dragées and finish with a black ribbon around the base.