Using an electric whisk, on medium speed beat together eggs and sugar.
- 200 ml milk
- 100 g unsalter butter
Make the buttermilk: in a jug mix together milk and butter and ensuring that the butter is combined with the milk.
Add the prepared buttermilk to the egg mixture and continue whisking at low speed.
Add the rapeseed oil and continue whisking.
- 310 g plain flour
- 100 g cocoa powder
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
In a bowl mix together the baking powder, baking soda, cocoa powder and salt with the flour.
Brew a cup of black coffee.
Alternatively, fold in spoonfuls of the flour mixture and the brewed coffee to the cake batter and mix to combine all the ingredients together.
Line the cake tins with parchment paper. Preheat the oven to 170°C (150 fan oven).
Pour the cake batter to the cake tins. Bake the cake for 35- 40 minutes.
Take the cakes out of the oven and leave them to cool and prepare the frosting.
- 150 g unsalted butter
- 75 g white chocolate
Beat the butter until creamy. Then add spoonfuls of confectioners sugar and continue beating.
- 300 g confectioner’s sugar
- 2 tsp vanilla extract
- 20 g cocoa powder
Add vanilla extract, cocoa powder, and double cream and continue beating on low speed, till all the ingredients are combined together.
When stacking each cake layer, apply a thin layer of icing.
To crumb coat the cake: apply a thin layer of icing all around the cake. Refrigerate the cake for 10-20 minutes.
Take the cake out of the fridge. With the remaining icing, coat all around the cake.
Melt the chocolate. Rotating the cake- from the top edges of the cake, drip the melted chocolate, covering the top of the cake and letting the chocolate drip to the bottom.
I made two 3-layered cakes and used milk chocolate for one cake and white chocolate for the other.