On sunny winter days it’s always a good idea to drag a little table and a large chocolate cake into the garden for tea. A hot cuppa and large slabs of cake keep hands and hearts warm. This chocolate cake makes a party out of any day - actual birthday optional! It really is a pleasure: no illusions of grandeur or unfulfilled promises, just good, honest chocolate cake. BYO birthday candles!- 225g plain flour
- 50g unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 275g caster sugar
- 2 eggs
- 125g unsalted butter, melted and cooled
- 250ml buttermilk, at room temperature
- 1 tsp vanilla extract
- 125g unsalted butter, softened
- 20g unsweetened cocoa powder
- 240g icing sugar
- 40ml buttermilk
- Chocolate sprinkles or buttons
2. Sift the flour, cocoa and baking soda into the bowl of a stand mixer with a paddle attachment. Add the salt and caster sugar and stir to combine.
3. In a separate bowl, place the eggs, melted butter, buttermilk and vanilla and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and mix on low until smooth. Scrape down the sides of the bowl, then beat again, this time on medium speed, for a minute or so, until the mixture is smooth, fluffy and lighter in colour.
4. Divide the batter evenly between the tins and bake in the oven for 20-25 minutes, or until the cakes have risen and are cooked through. Allow the cakes to cool in the tins for five minutes or so, before turning out onto a wire rack to cool completely.
5. When the cakes are cool, make the chocolate buttercream by combining the butter, cocoa and half the icing sugar in the bowl of a stand mixer with a paddle attachment. Mix until smooth before adding the buttermilk and remaining icing sugar. Beat well, scraping down the sides of the bowl a few times, until the buttercream is light and fluffy.
6. To assemble, place one of the cakes on a serving plate and spread with about a third of the buttercream. Top with the second cake and spread with another third of the buttercream. Sandwich the final cake on top and swirl on the remaining icing. Decorate with sprinkles or chocolate buttons if you like or just eat it as it is.
8. Any leftover cake will keep happily in an airtight container in a cool place for a day or two.
TEA & BLOOMS MATCH
Earl Grey and mixed winter flowers
The Plain Cake Appreciation Society: 52 Weeks of Cake by Tilly Pamment is published by Murdoch Books, price £22Rather leave the cooking to the experts? We can find you the perfect candidate; from Housekeepers to Gardeners, Nannies to Carers, we source only the most exceptional candidates for your home.
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