Ingredients
For the sponge:
A thin layer of butter and a dusting of flour (for the cake tins)
3 cups of all-purpose flour
3 cups of granulated sugar
1.5 cups of cocoa powder
1 tbsp of baking powder
1 tsp of baking soda
1 tsp of salt
4 large eggs
1.5 cups of buttermilk
1.5 cups of warm water
0.5 cup of vegetable oil
2 tsp vanilla extract
For the topping:
1.5 cups of softened, unsalted butter
6oz cream cheese
1.5 cups of cocoa powder
3 tsp vanilla extract
4 cups of icing sugar
0.5 cup of milk
1. Preheat the oven to 170 degrees and rub a thin layer of butter around the base and sides of the cake tins. Throw a small dusting of flour over the butter and tap around the whole tin. This is super important so your sponge doesn't stick - and I promise, it actually works!
2. Mix together all of your dry ingredients first - the flour, sugar, cocoa powder, baking powder and soda and salt.
3. Begin to add in all of your wet ingredients, starting with the eggs, adding them into the mixture individually. Follow these by the remainder of your wet ingredients - buttermilk, warm water, oil and vanilla extract.
4. Once your mixture is evenly mixed throughout, separate into two cake tins and put in the oven for 40mins, or when a fork comes out clean.
5. Whilst your cake is cooking, its time to make your topping! Cream together the butter and cream cheese until fluffy, then add in the cocoa powder, vanilla extract, icing sugar and milk. You may want to add more milk if its looking too thick.
6. Once your sponges are cooked and have cooled, spoon a generous amount of the topping mixture on top of one of the sponges, before placing the second sponge on top.
7. Spoon the remaining topping mixture on the top of the cake and around the sides. Spread evenly and then decorate with whatever you desire! We went for rolos and the caramel just added to it no end!
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