2 cups plain flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tbsp cocoa powder 2 cups caster sugar 250ml vegetable oil 2 x 59g free range eggs 250ml buttermilk 2 tsp vanilla extract 125ml coffee
20 cherries
100g milk chocolate melts, melted
Icing
250g butter, softened
300g icing sugar mixture
50g cocoa powder
2 tsp milk
1 tsp vanilla essence
DIRECTIONS
Pre-heat a fan forced oven to 170° C and line 2 x 18cm round cake tins with canola oil spray and baking paper.
Using an electric mixer, place the flour, baking powder, baking soda, salt, cocoa powder, sugar, oil, eggs, buttermilk, vanilla and coffee into the mixing bowl and fold on a low speed until just combined.
Divide the mixture equally between the two prepared pans. Place into the oven to bake for 30-40 minutes or when an inserted skewer can be removed cleanly. Allow to cool on cake racks.
To make the icing: Using an electric mixer, combine the butter, sugar, cocoa, milk and vanilla and cream for 3 minutes on a medium speed.
Top the first layer of the cake with half of the icing, place 10 cherries on top and then the second layer. Evenly ice the top of the cake with the remaining icing and set aside.
Line a baking tray with baking paper and dip 10 cherries into the melted chocolate. Place onto the prepared tray to set. Place them evenly around the top of the cake.
