1. Preheat the oven to 180C and lightly grease 3 x 8-inch cake tins. 
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix until well combined.
  3. Add the eggs, buttermilk, sour cream, coffee, vegetable oil and vanilla extract into a separate bowl and mix until combined. 
  4. Add the egg mixture to the flour mixture and beat well with an electric whisk or wooden spoon for 1 minute, until fully incorporated.
  5. Divide the batter equally between the 3 tins and bake for 30-35 minutes, until an inserted knife comes out clean.
  6. Transfer the cakes to a cooling rack and allow to cool completely before icing.
  7. When assembling, level off the raised humps of the cake so each layer is flat. 
  8. Using half of the chocolate fudge icing, stack the cakes between layers of icing.
  9. Ice the cake all over with a thin layer of icing to ensure a smooth surface. Refrigerate for 30 minutes until the icing has set.
  10. Using the rest of the icing, cover the cake and use a spatula to create smooth sides and top.

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