I made this cake for Mandy’s recent birthday and it is perfect for such an occasion – although frankly any excuse like the fact it is Friday or that the sun is shinning is good enough for us!
For the Cake
2 cups plain flour
2 cups caster sugar
¾ cup cocoa powder
2 tsp baking powder
1½ tsp bicarbonate of soda
1 tsp salt
1 tsp coffee granules crushed with a spoon to make a powder
1 cup milk
½ cup oil
2 tsp vanilla essence, 1 cup boiling water
For the Chocolate Buttercream
6 oz butter
½ cup cocoa powder
1 tsp vanilla
¼ tsp coffee granules crushed with a spoon to make a powder
2½ cups icing sugar
¼ cup milk
Combine all seven dry ingredients in a bowl.
Add all wet ingredients, except water. Mix well to combine. Carefully add boiling water and mix until combined.
Divide mixture between three 8 inch sponge tins (greased and bases lined) and bake at 160c for 30-35 mins, until springy and cooked through. Cool on wire racks.
For the buttercream cream together the butter, cocoa, vanilla and coffee. Add the sugar and milk alternately, until well blended and smooth.
Sandwich your cakes together with the buttercream before finishing with a layer of buttercream over the top and sides. Decorate with candles, fruit or maybe more chocolate. Enjoy!