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Ingredients
- Ingredients
- 1 cup (240 ml) water
- 125 g (1/2 cup + 1 tablespoon) unsalted butter, chopped
- 35 g (1/3 cup ) cocoa, sifted
- 300 g (2 1/3 cups + 1 tablespoon) plain (all-purpose) flour, sifted
- 1 teaspoon baking soda, sifted
- 440 g (2 cups) caster (superfine) sugar
- 2 large eggs
- 125 ml (1/2 cup) buttermilk
- 1 teaspoon pure vanilla extract
Details
Servings 6
Adapted from keyingredient.com
Preparation
Step 1
Directions
I couldn’t believe how easy the cake was to make. Gina loves to bake so I gave her a little cake baking tutorial as I went along. I am sure this will be a cake she can easily make on her own when she gets home. The frosting couldn’t be easier either, cream the butter and cream cheese, sift the icing sugar and cocoa and add gradually.
Believe it or not the frosting is very light, fluffy and very creamy and tastes very similar to a Milky Way chocolate bar.
Preheat oven to 160° C (325° F). Lightly grease 2, 18 cm round cake tins and line with parchment paper.
Place the water, butter and cocoa in a small saucepan over medium heat and stir until the butter has melted; set aside.
Using a fine-mesh sieve, sift the flour and bicarbonate of soda into a large bowl. Add sugar and whisk to combine well.
Add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.
Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on medium-high speed for 6 to 8 minutes or until pale and creamy.
Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2 times.
Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.
Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.
Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with the remaining layers and frosting.
I couldn’t believe how easy the cake was to make. Gina loves to bake so I gave her a little cake baking tutorial as I went along. I am sure this will be a cake she can easily make on her own when she gets home. The frosting couldn’t be easier either, cream the butter and cream cheese, sift the icing sugar and cocoa and add gradually.
Believe it or not the frosting is very light, fluffy and very creamy and tastes very similar to a Milky Way chocolate bar.
Preheat oven to 160° C (325° F). Lightly grease 2, 18 cm round cake tins and line with parchment paper.
Place the water, butter and cocoa in a small saucepan over medium heat and stir until the butter has melted; set aside.
Using a fine-mesh sieve, sift the flour and bicarbonate of soda into a large bowl. Add sugar and whisk to combine well.
Add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.
Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on medium-high speed for 6 to 8 minutes or until pale and creamy.
Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2 times.
Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.
Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.
Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with the remaining layers and frosting.
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