For the Chocolate Cake
Ingredients
280g flour
2 tsp baking soda
2 tsp baking powder
80g cocoa powder
½ tsp salt
400g white sugar
2 eggs
150ml oil
250ml buttermilk
250ml coffee (cooled)
2 tsp vanilla extract
Method
Preheat the oven to 180°C. Grease and line with baking paper two 20cm round cake pans.
Sift the flour, baking soda, baking powder, cocoa powder and salt together in a bowl. In a separate bowl, beat the sugar and eggs using a whisk. Add the oil, buttermilk, coffee and vanilla to the sugar and egg mixture. Add the dry mixture to the wet and fold gently.
Pour equal amounts of batter into two cake pans. Bake for 45 min or until a toothpick inserted into the centre comes out with a few moist crumbs attached.
For the Chocolate Buttercream
Ingredients
200g butter (room temperature)
200g icing sugar (sifted)
50g cocoa powder (sifted)
1 tsp vanilla extract
Method
In a large bowl, beat the butter until creamy and smooth. Add the icing sugar, mixing at low speed until incorporated. Add the cocoa and vanilla extract. Beat at high speed until the icing is light and fluffy.
Assembling and Decorating
Place one cake layer on a serving plate. Spread a generous amount of chocolate buttercream onto it and create a well in the middle with an icing spatula. Warm 100g of Tannie Evita’s Classic Toffee Spread in the microwave until it is pourable. Add the toffee spread into the buttercream well. Place the second cake layer upside down (i.e. upper area flat) on top of the iced layer. Spread the remaining chocolate buttercream over the top and sides of the cake. Serve a slice of chocolate cake with a warm drizzle of Tannie Evita’s Classic Toffee Spread.
