This recipe can be used for cupcakes too !! approx. 21 large
or Use half the recipe for 12 cupcakes.
1 cup ( 250 ml ) water
125 g butter, chopped
1/3 cup cocoa, sifted
2 cups plain flour
1 teaspoon bicarbonate of soda ( sifted )
2 cups caster sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup icing sugar
1/2 cup cocoa sifted
1/4 approx. butter milk
Filling 50g raspberry fruit spread
Preheat Oven 160 degrees
Place the water, butter and cocoa in saucepan over medium heat and stir until butter melts.
Place flour, bicarbonate of soda and sugar in bowl. Add cocoa mixture then whisk in eggs, buttermilk and vanilla.
Divide mixture into two greased and lined 18 cm round pans.
Bake for approx. 40 min until cooked when tested with a skewer.
Allow to cool in tin for minimum of 10 min or until completely cool.
Remove cakes from tins cut the top off cake to make the layers even.
Place the first layer face down on the plate. spread over the filling.
Cover with the second layer face down then roughly ice with chocolate