Chocolate Buttermilk Cake

METHOD

• 1)

  Preheat oven to 180C.

• 2)

  Butter and flour 2 x 8” cake tins  (I used non stick spray and a lining disc in the bottom).

• 3)

  Melt chocolate in a bain Marie (double boiler- make sure the water doesn’t touch the chocolate bowl).

• 4)

  Put aside to cool.

• 5)

  In a medium bowl, sift the flour and the baking soda.

• 6)

  Add the vanilla to the buttermilk.

• 7)

  In the bowl of a stand alone mixer or in another large bowl, using a hand held mixer, cream the butter and 2 sugars until light and fluffy.

• 8)

  Add the eggs one at a time, beating well in between each addition.

• 9)

  Add the chocolate, mix well.

• 10)

  Now add the flour and the buttermilk- alternating between both and beating until just mixed and smooth.

• 11)

  DO NOT over mix.

• 12)

  Divide the batter between the two tins and bake for 30-35min or until springy to touch and an inserted skewer comes our clean.

• 13)

  Let the pans cool for 5min, then using a spatula or a small sharp knife, make sure the edges of the cakes are loose.

• 14)

  Invert them onto a cooling rack and wait for them to cool completely before frosting.

• 15)

  I actually cover them in cling film (once cooled) and refrigerate them for a couple of hours before frosting.

Vanilla American Buttercream:

• 1)

  In the bowl of a stand alone mixer with a paddle attachment, beat the butter and sugar on medium-slow speed. Gradually add the milk and vanilla and beat on medium-low until combined.

• 2)

  Turn the mixer to medium-high speed and beat for about 5min until the frosting is light and fluffy.

• 3)

  Cover with cling film and keep for up to 24hrs at room temperature.