Page 39 - YC Cooking School

For the chocolate buttercream filling

150g soft butter
300g icing sugar
80g cocoa powder
3 Tbsp milk

Tools

Double boiler or saucepan and heat proof mixing bowl
2x Round cake tin, 20cm
Cutting wire

Medium mixing bowl
Hand mixer
Palette knife
Kitchen scale
Spatula
Sieve, 20.5cm
Large mixing bowl

What to do:

For the cake

1. Preheat your oven to 180ºC (356ºF) and grease and line two 20cm cake tins.
2. Using a stand mixer or hand mixer, beat the eggs until they start to foam, then
gradually add the sugar, mixing continuously until you have a light and fluffy mixture.
3. Sieve your flour, baking powder, baking soda and salt into a mixing bowl. Fold these

ingredients gently into the egg and sugar mixture.
4. Meanwhile, in a small pot on the stove, heat together your milk, oil and cocoa. Whisk
together until combined and then gently fold this into the cake mixture.
5. Bake for 20–25 minutes, or until a skewer inserted into the centre of the cake comes
out clean.
6. While your cake bakes, make your ganache and buttercream.

For the chocolate ganache icing

2/3