Ingredients
Sponge:
- 2 cups Supreme Cake Wheat Flour
- 2 cups Selati White sugar
- ¾ cup Unsweetened cocoa powder
- 2 teaspoon Supreme Baking powder
- 1 teaspoon Bicarbonate of soda
- 1 teaspoon Salt
- 1 teaspoon Instant coffee granules
- 1 cup Milk
- ½ cup Vegetable oil
- 2 Large eggs
- 10 ml / 2 teaspoons Vanilla essence
- 1 cup Boiling water
Chocolate buttercream:
- 375 g Butter (softened)
- 1 cup Unsweetened cocoa
- 5 cups Selati Icing sugar
- 125 ml Milk
- 10 ml / 2 teaspoons Vanilla essence
- ½ teaspoon Instant coffee granules
Cooking Instructions
- Pre-heat oven to 180°C. Grease 2 x 20cm cake pans.
- Add Supreme flour, sugar, cocoa, Supreme baking powder, bicarbonate of soda, salt and coffee granules to a large bowl, whisk through to combine well.
- Add milk, oil, eggs and vanilla to flour mixture and mix together until well combined.
- Slowly add boiling water to the cake batter and beat at high speed for about 1 minute, to add air to the batter.
- Pour into the 2 cake pans and bake for 30 to 35 minutes or until baked through.
- Allow to cool for ± 10 minutes.
- Remove from the pan and cool completely.
- For the buttercream, add the cocoa to a large bowl of a mixer, whisk through to remove any lumps.
- Add the butter and mix until well combined.
- Add Selati sugar and milk to the mixture by adding 1 cup sugar, followed by a tablespoon of milk.
- After each cup, turn mixer to high speed for about 1 minute.
- Repeat until all sugar and milk have been added.
- Add vanilla and coffee granules and combine well. If frosting appears too wet, add more icing sugar. If too dry, add more milk.
- Sandwich the 2 cakes using some of the frosting in between.
- With a spatula, spread frosting around and on top of cake until all frosting is used up.