I baked this classic moist butter cake recipe for a birthday recently. It’s truly a feather-soft crumb with a light vanilla butter flavour, which works well with most buttercream flavours and fillings. The meringue-based chocolate buttercream is deliciously silky smooth and devoid of that awful tooth-aching sugar crunch you get with some frostings. It’s even made with real melted dark chocolate. However, it’s a little trickier to make than a basic buttercream.
Recipe adapted from The Cake Bible, by Rose Levy Beranbaum
You will need:
- Two 20cm (8in) round cake tins
- Flour sieve
- Candy thermometer
- Digital kitchen scale