chocolate layer cake

with blue butter icing

  • 2½ cups (375g) self raising (self-rising) flour, sifted
  • ½ cup (50g) cocoa powder, sifted
  • 1¾ cups (385g) caster (superfine) sugar
  • 250g unsalted butter, melted
  • 4 eggs, lightly beaten
  • 1¾ cups (430ml) milk
  • 1 teaspoon vanilla extract

vanilla butter icing

  • 250g unsalted butter, softened
  • 2 cups (320g) icing (confectioner’s) sugar, sifted
  • 1 teaspoon vanilla extract
  • blue food colouring
  1. Preheat oven to 160°C (325°F). Lightly grease a 20cm round, deep-sided loose-bottomed cake tin and line the base and sides with non-stick baking paper. Set aside. 
  2. Place the flour, cocoa, sugar, butter, eggs, milk and vanilla in a large bowl and whisk until well combined. Pour into the prepared tin. Place on a baking tray and bake for 1 hour 30 minutes–1 hour 40 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. 
  3. To make the vanilla butter icing, place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Scrape down the sides of the bowl, add the icing sugar and vanilla and beat for a further 10–15 minutes or until light and fluffy. Add a few drops of the blue food colouring and beat until well combined.
  4. To assemble, trim the top of the cake and halve horizontally. Using a palette knife, spread ¾ cup of the icing onto the bottom layer and spread the sides and top of the cake with the remaining icing. Serves 12–14. 
RATE THIS RECIPE:
Reader ratings (4.50) 432150

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox