A birthday (even a blog one) would never be complete without cake. I dithered about what to make to celebrate this milestone and in the end I decided to revisit an old recipe - one that I have made repeatedly and which has never let me down. It really is a beautifully moist (sorry - dreadful word!) cake and the buttercream is out of this world.
If you have never made Italian buttercream, don't be intimidated. It really isn't very difficult. Approach fearlessly, keep whisking and you will be rewarded!
Black Magic Cake Makes 2x23cm/9 in or 3x20cm/8 in or 4-5x16cm/7in cakes 200g | 7oz plain flour 350g | 12oz caster sugar 75g | 3oz cocoa powder2 tsp bicarbonate of soda 1 tsp baking powder 1 tsp salt _____
2 large eggs 225ml | 8 fl oz strong coffee or water 225ml | 8 fl oz buttermilk 100ml | 4 fl oz vegetable oil 2 tsp vanilla extract
Method 1. Preheat the oven to 180C | 350F. Prepare 3x20cm pans or 2x23cm pans by spraying with cake release spray or grease with vegetable shortening and dust with flour. 2. Sift all the dry ingredients into the bowl of your stand