Buttermilk Chocolate Cake

Step 1

Preheat the oven to 350*F/180*C/ gas mark Generously butter 2 nine or eight-inch round cake tins and line the bottoms with some parchment paper. Set aside.

Step 2

Measure the flour, cocoa powder, sugar, baking powder, baking soda and salt into a bowl. Give them a quick whisk together.

Step 3

Place the eggs into a measuring cup and add buttermilk only to make 2 cups (480ml) in total.  Add the oil and vanilla.  Slowly beat this into the dry ingredients on low speed to combine.  Once combined, increase the speed to medium and beat for 2 minutes.

Step 4

Divide the batter between both prepared layer tins.

Step 5

Bake in the preheated oven for 30 to 40 minutes,  until the top springs back when lightly touched, or until a toothpick inserted in the center comes out clean.

Step 6

Transfer the tins to a wire rack and cool completely in the pans.

Step 7

Once cold, run a sharp knife around the edge, unmold and remove the paper from the bottoms of the cakes.

Step 8

To make the icing, measure all of the ingredients into a large bowl and beat together until creamy. You may need a bit more liquid to get the proper consistency.

Step 9

Place one layer of cake on a plate. Spread a portion of frosting over top.  Place the other layer on top of that and then proceed to ice the whole cake.

Step 10

Decorate or not as desired. Cut into wedges to serve.