| Cook Time | 45 minutes |
| Servings | serves |
Ingredients
- 300 grams Plain Flour
- 385 grams Caster Sugar 1 1/2 cups
- 100 grams Cocoa Powder 3/4 cup
- 1 teaspoon Baking Powder
- 250 ml Milk 1 cup
- 120 ml Vegetable Oil 1/2 cup
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 220 ml Boiling Water
- 1 teaspoon Instant Coffee
Chocolate Buttercream
- 100 ml Dark Chocolate good quality
- 200 grams Unsalted Butter softened
- 1 1/2 cups Icing Sugar
- 1 teaspoon Vanilla Extract
- Milk to loosen
Ingredients
Chocolate Buttercream
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Instructions
- Preheat oven to 160 degrees C. Grease and line two 22cm round cake tins.
- Sift flour, sugar, cocoa, baking powder and a pinch of salt into a bowl of an electric mixer.
- Add milk, oil, eggs and vanilla; mix on medium speed until combined. Combine boiling water and coffee; add slowly to mixture (on slow speed). Increase speed; beat until smooth.
- Divide mixture between tins. Bake for 40-45 minutes, until skewer inserted in centre comes out clean.
- Allow to cool for 10 minutes; turn out on wire rack.
- When completely cool, make the buttercream and use to sandwich cakes and cover top.
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