The second cake I made this Easter was for my Mum and was a 6 inch 2 layer chocolate sponge with chocolate buttercream.  This recipe was also taken from the Primrose Bakery's book 'cupcakes' by Martha Swift and Lisa Thomas and produces an unbelievably tasty and moist chocolate cake.  In my opinion the best chocolate cake recipe.  The recipe I have given below would make you two 6" 2 layer cakes and one 8" 2 layer cake.

I am a massive fan of the Primrose Bakery's recipe book and I highly recommend it to all.  It makes some seriously tasty cup cakes and layer cakes.  I use this book so often that it is now covered in cake mixture and icing sugar!

I decorated with a few belgium chocolate easter egg shaped chocolates.

Chocolate cake recipe (this makes two 20cm(8 inch) cakes):

Preheat the oven to 170°C(fan)/190°C/375°F/gas mark 5.  Grease and line two 20cm cake tins with greaseproof paper.

You will need:
230g good quality dark chocolate (70% cocoa solids)
170g unsalted butter at room temperature
350g light soft brown sugar
3 large eggs separated (I use free range or organic)
370g plain flour sifted
1.5 teaspoons baking powder
1.5 teaspoons bicarbonate of soda
1/2 teaspoon salt
500ml semi-skimmed milk at room temperature
2 teaspoons good quality vanilla extract

Break the chocolate into pieces and place in a microwave safe bowl and heat on a medium setting in 30 second bursts until completely melted.  Stir well between each session.  Leave to one side.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth.  Put the egg yolks in a separate bowl and beat them for a few minutes.  Slowly add them to the creamed mixture and beat well.  Add the cooled chocolate and beat again until combined.

Combine the flour, baking powder, bicarbonate of soda and the salt in a separate bowl.  Combine the milk and vanilla in a jug.  Add one third of the flour to the creamed mixture and mix well.  Add one third of the milk and beat again.  Repeat these steps until all the flour and milk have been added.

In a clean bowl beat the egg whites until soft peaks start to form.  Carefully fold the egg whites into the main batter using a large spoon or spatula.  Do not beat as this will remove the air from the mixture.  Divide the mixture evenly between the two tins and bake for about 30 minutes.  Insert a skewer into the centre of the cakes and it should come out clean.  Leave the cakes to cool in their tins for 10 minutes before turning out onto a wire rack.  Once cool, remove the greaseproof paper and sandwich together with chocolate buttercream.

Chocolate buttercream to decorate:

You will need:
175g good quality dark chocolate (70% cocoa solids)
225g unsalted butter at room temperature
1 tablespoon semi-skimmed milk at room temperature
1 teaspoon good quality vanilla extract
250g icing sugar, sifted

Break the chocolate into pieces and place in a microwave safe bowl and heat on a medium setting in 30 second bursts until completely melted.  Stir well between each session.  Leave to one side.

In a large mixing bowl beat the butter, milk, vanilla and icing sugar until smooth.  Add the melted chocolate and beat until thick and creamy.  If it seems a bit runny, keep beating as it will thicken slightly.