Ingredients

Method

• 450 g flour 
• 600 g caster sugar
• 150 g cocoa powder
• 1 t bicarbonate of soda
• 1/2 t baking powder
• 4 free-range eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water
• 1/2 cup oil
• 2 t vanilla paste
For the icing:  
• 225 g butter
• 3 T cocoa powder
• 1 x 385 g can   condensed milk

Method

Ingredients

1. Preheat the oven to 180°C. Grease a 20 cm cake tin. If you have two tins, you can halve the batter to make 2 cakes.

2. Sift the flour, sugar, cocoa, bicarbonate of soda and baking powder together. Combine the eggs, buttermilk, water, oil and vanilla.

3. Add the dry ingredients to the wet ingredients and combine. Pour into the tin and bake for 30–35 minutes, or until a skewer comes out clean.

4. To make the icing, cream the butter using an electric mixer, then add the cocoa and beat until combined. Add the condensed milk and beat until fluffy. Once the cake has cooled, ice using the icing and serve.

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