Naked cake

I find the half-finished, rustic look of this cake quite charming. It makes a spectacular centrepiece for the Christmas table, especially when decorated with candied petals or edible flowers. READY IN 2 HOURS 45 MINUTES SERVES ABOUT 30 500g butter, diced 300g white chocolate, chopped 4 cups caster sugar 2 cups milk 4 cups flour or gluten-free flour 3 tsp vanilla extract 2 tsp baking powder 4 eggs, lightly beaten fresh edible flowers, candied petals, coconut flakes or thread coconut, to decorate (optional)

VANILLA BUTTERCREAM

300g butter, at room temperature 4 cups icing sugar, sifted ¼ cup milk, plus extra if needed 2 tsp vanilla extract 1 To make the cakes, preheat oven to 150°C fanbake. Grease and line the base and sides of two 20cm springform cake tins with baking paper for easy clean-up. 2 Place butter, chocolate, sugar and milk in a large pot. Stir over a low heat until the chocolate is melted and the sugar is dissolved (about 5 minutes). Remove from heat and allow to cool a little. Fold in flour, vanilla, baking powder and eggs. 3 Transfer to prepared cake tins and bake until the tops are firm when pressed and a skewer inserted into the centre comes out clean (about 1¾ hours), covering the tops with baking paper if they start getting too dark towards the end of the cooking time. Allow to cool fully in the tins. Store in an airtight container for up to 1 week or freeze for up to 3 months. 4 VANILLA BUTTERCREAM Beat butter until light and fluffy. Add icing sugar, ½ cup at a time, beating between additions. Beat in milk and vanilla, adding a little extra milk if necessary until the desired consistency is achieved. Beat for 3-5 minutes for an extra light fluffy icing. 5 To ice, slice cooled cakes horizontally through the centre and remove a little from the top of the cakes if necessary to level. 6 Place 1 cake base on a cake board and spread over 1 cup Vanilla Buttercream evenly. Invert a cake top and place on top of the Vanilla Buttercream. Spread over another cup of Vanilla Buttercream. Invert second cake top and place on second layer of Vanilla Buttercream. Spread with another cup of Vanilla Buttercream. Invert second cake base on top of cake to give a level finish. Spread top with a thick layer of Vanilla Buttercream. 7 Spread remaining Vanilla Buttercream thinly around the sides of the cakes, allowing cake to show through. Cover and chill for up to 2 days until needed. Decorate with fresh edible flowers, candied petals or coconut, if desired, before serving.