Recipe: Tiffany Chocolate Cake

Instructions

1. Preheat the oven to 170C
2. Grease and line the base of two 20cm round sponge tins.
3. Either use a mixer or a large bowl and electric beaters to cream the butter and sugar. It should be light and fluffy, it took me 5 mins.
4. Add in the eggs, one at a time, beating well after each one.
5. Mix together the vanilla, coffee and buttermilk and set aside.
6. Add the cocoa and 1/3 of the buttermilk mix to the batter and beat to combine.
7. Mix together the flour, salt and bicarb. Add half the flour mix and 1/3 of the buttermilk mix to the batter and beat to combine.
8. Add the remaining flour mix and renaming buttermilk and beat to combine.
9. Divide batter between the two tins and gently level.
10. Bake for 30-40minutes or until a skewer comes out clean.
11. Allow to cool in the tin and cool completely on a rack before icing.
12. Icing:
13. Once you’ve made the icing set some aside for the white piping before you colour the rest. You can leave this plain or add any colour you want.
14. Tint the icing to your chosen colour. I achieved this colour by using a mix of Teal and Royal Blue gel dyes.
15. Place one cake on serving plate and smooth a layer of icing on the top. Place the second cake on top and smooth remaining blue icing over the top and sides.
16. Add the remaining white icing to a piping bag fitted with a star tip. Pipe small stars around the edge of the cake on the top and around the base.
17. Sprinkle the middle with sprinkles or edible glitter. I used white iridescent edible glitter.