- serves 8 people
- preparation 10 minutes
- cooking 35 minutes
- difficulty Easy level
Ingredients
- 75 g butter
- 2 cups (475 g) caster sugar
- ¼ cup (60 ml) vegetable oil
- 2 eggs
- 1 cup (250 ml) milk
- 2 tsp vanilla extract
- 2 cups (300 g) plain flour
- 1 cup unsweetened Dutch process cocoa powder
- 2 tsp baking powder
- 1½ tsp bicarbonate of soda
- 1 tsp salt
- 200 ml boiling water
- ¼ cup dark chocolate sprinkles, to decorate
For the icing
- 250 g butter, softened
- 400 g icing sugar
- ½ cup unsweetened Dutch process cocoa powder
- 50 ml thickened cream, plus extra if needed
- 2 tsp vanilla extract
- a pinch of sea salt flakes
Cooling time: 60 minutes
Instructions
1. Preheat the oven to 160˚C fan-forced. Grease and line the base of two 24 cm round baking tins. With a stand mixer fitted with the paddle attachment, cream the butter and sugar together for about 5 minutes. Add the vegetable oil, eggs, milk and vanilla and mix to combine.
2. Sift the flour, cocoa, baking powder and bicarb soda into a separate bowl. Add the salt, and using a whisk, mix the dry ingredients. Add the dry ingredients to the wet and mix on low speed with the stand mixer, until just combined. Add 200 ml boiling water and mix for about 30 seconds to combine. Divide the batter between the two cake tins, tap cake tins on bench to remove air bubbles (or pop bubbles with a skewer) and place them on the same rack of your oven. Bake for about 30 - 35 minutes until a skewer inserted into the cake comes out clean. Allow to cool for a few minutes, then turn out onto a rack and cool completely.
3. For the chocolate icing, combine the ingredients in the clean bowl of a stand mixer, this time fitted with the whisk attachment. Combine on low speed for about 1 minute, then beat at high speed for a further minute until the icing thick, smooth and completely combined (add a little more cream to thin slightly, if needed).
4. To assemble the cake, spread a layer of icing on one cake and invert the other on top. Spread the top of the other cake generously (and cover the sides of the cakes as well if you like). Scatter with the sprinkles to serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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