Ingredients
Method
- 60 g cocoa powder
- 180 g flour
- 300 g sugar
- 1 1/2 t bicarbonate of soda
- 3/4 t baking powder
- 2 free-range eggs
- 3/4 cup buttermilk
- 3/4 cup warm water
- 3 T sunflower oil
- 1 t vanilla paste or extract For the icing:
- 130 g icing sugar, sifted
- 4 T butter
- 100 g white chocolate, melted and cooled to room temperature
- 40 g cornflakes, toasted and crushed
- salt a pinch
Method
Ingredients
1. Preheat the oven to 180°C and grease a 20 cm cake tin. To make the cake, sift all the dry ingredients into a large bowl, add the wet ingredients, mix until just combined and pour into the cake tin. Bake for 35 minutes, or until a tester comes out clean.
2. To make the icing, place half the icing sugar and the butter into the bowl of an electric mixer and beat using the whisk attachment at a medium speed until light and fluffy. Gradually add the remaining icing sugar, then fold in the white chocolate and cornflakes. Allow to stand at room temperature until you are ready to ice the cake.
3. Once the cake has cooled, cover it with the icing.
Cook's note: This recipe makes one layer. Double the recipe if you want a double-decker cake. You can also use Rice Krispies instead of cornflakes
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