Chocolate buttermilk birthday cake

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. Hot tea 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.

MAKES ONE 18 CM LAYER CAKE

Ingredients

225 g plain (all-purpose) flour
50 g Dutch (unsweetened) cocoa powder
1 teaspoon bicarbonate of soda (baking soda)
¼ teaspoon salt
275 g caster (superfine) sugar
2 eggs
125 g unsalted butter, melted and cooled
250 ml buttermilk, at room temperature
1 teaspoon vanilla bean paste

CHOCOLATE BUTTERCREAM

125 g unsalted butter, softened
20 g Dutch (unsweetened) cocoa powder
240 g icing (confectioners’) sugar
40 ml buttermilk
sprinkles or chocolate buttons (melts) to decorate, optional

1. Preheat the oven to 160°C (315°F) fan-forced. Grease three 18 cm round cake tins well with butter and line the bases with baking paper. Sift the flour, cocoa and bicarbonate of soda into the bowl of a stand mixer with a paddle attachment. Add the salt and caster sugar and stir to combine.

2. 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 side of the bowl, then beat again, this time on medium speed, for 1 minute or so, until the mixture is smooth, fluffy and lighter in colour.
3. 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.
4. Allow the cakes to cool in the tins for 5 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 stand mixer with a paddle attachment.

Images and text from The Plain Cake Appreciation Society by Tilly Pamment, photography by Tilly Pamment. Murdoch Books RRP $45.00.