350gr. Cake Flour
120gr. Cocoa Powder
10ml. Bicarbonate of Soda
120gr. Butter, room temperature
600gr. Brown Sugar
6 Eggs, room temperature
1Tbsp. Vanilla Paste
1 Cup Buttermilk
1 Cup Strong Black Coffee, cooled
Using a mixer cream the butter and sugar together on high speed until light in colour.
Sift together the cake flour, cocoa and bicarbonate of soda and set aside.
Mix the coffee and buttermilk together.
Start adding the eggs one at a time to the butter mixture, making sure each addition is well incorporated before adding the next.
With the mixer still running on a low speed, add a bit of the flour mixture and buttermilk mixture, alternating between the two. Mix until you have a smooth batter. Add the vanilla paste and stir through.
Pour the mixture into two prepared cake tins and bake at 160ºC for 50 minutes or until a skewer comes out clean when tested.
Remove the cakes from the oven and allow to cool for a few minutes before you turn them out onto a wire rack. Cool the cakes completely before icing.
330gr. Butter, softened
Up to 2Tbsp. Milk
250gr. Dark Chocolate, melted and cooled
1tsp. Vanilla Paste
2 ½ Cups Icing Sugar, sifted
Selection of berries & fruit for garnish
In a mixer fitted with a large mixing bowl, start beating the butter, at medium speed, until creamy.
Add the milk and continue beating until smooth. Now add the melted chocolate and mix until smooth. Add the vanilla paste and continue beating for another minute or two.
Reduce the speed to low and slowly add the icing sugar and continue beating until you’ve reached the desired consistency.
Using the chocolate icing or buttercream, ice and decorate the cake with the berries as desired.