For a decadent treat that's sure to impress, the layers of heavenly moist chocolate in this cake are sandwiched together using pink vanilla buttercream and delicately finished with pretty Wafer Butterflies
Ingredients
- 115 g (4oz) baking margarine, softened
- 115 g (4oz) caster sugar
- 2 medium eggs, beaten
- 2.5 ml (½ tsp) natural vanilla extract
- 125 g (4 ½ oz) plain flour
- 15 g (½ oz) cocoa powder
- 2 sachets (2tsp) baking powder (gluten free)
- 100 g (3.5 oz) unsalted butter, softened
- 2.5 ml (½ tsp) natural vanilla extract
- 175 g (6oz) icing sugar
- bright red gel food colour
- wafer butterflies
Method
- Preheat the oven to 180°C (160°C Fan, Gas 4). Grease and line a 7cm (2 ¾ inch) deep, 12cm (5 inch) round cake tin. Beat the margarine and sugar together until pale and creamy then beat in the eggs.
- Sieve the flour, cocoa and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.
- Spoon into the prepared tin, smooth the top and bake in the oven for 45 minutes, until risen to the top of the tin and a skewer inserted into the centre of the cake comes out clean. Cool for 5 minutes then turn on to a wire rack to cool completely.
- To decorate, put the butter and Natural Vanilla Extract in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing. Add a few drops of Bright Red Gel Food Colour to make a pastel pink shade.
- Carefully slice the cake into 3 equal rounds. Spread 2 of the rounds with two thirds of the icing and then sandwich the 3 cakes together. Spread the remaining icing on top and decorate with Wafer Butterflies to serve.
Recipe courtesy of Dr. Oetker
