Chocolate & vanilla celebration cake
Round off the Easter weekend with this stunning showstopper cake. The sponges taste even better after a day or two, so it’s a great get-ahead recipe – simply wrap them well and store in an airtight container for up to three days before decorating.
SERVES 15 PREP 35 mins plus cooling COOK 30 mins
MORE EFFORT ❄ sponges only
225ml vegetable oil, plus extra
for the tins
300g plain lour
100g cocoa powder
2 tsp baking powder
1½ tsp bicarbonate of soda 400g light brown soft sugar 300ml milk
2 tsp white wine vinegar 100ml strong coee or
espresso, cooled
2 tsp vanilla extract or paste 3 medium eggs
For the vanilla buttercream 400g butter, at room temperature 800g icing sugar
2 tsp vanilla extract or paste
4 5 tbsp milk pink, purple and yellow food
colouring pastes
To decorate edible lowers, pastel sugared
almonds or chocolate eggs
1 Heat the oven to 180C/160C fan/ gas 4. Oil three 20cm cake tins and line with baking parchment. Weigh out the flour, cocoa powder, baking powder, bicarb and sugar into a large bowl, add a pinch of salt and whisk gently to combine. Shake the bowl to bring any lumps of sugar to the surface and squeeze these with your fingertips.
2 Measure the oil, milk, vinegar, coee and vanilla into a jug, then add the eggs and whisk to combine. Pour the wet ingredients into the dry and stir with a whisk until smooth, making sure there are no pockets of flour at the bottom of the bowl – the mixture will be quite runny. Divide the batter evenly between the prepared tins, then bake on the middle shelf of the oven (or middle and top if they don’t all fit on one shelf ) for 25 mins. Swap the tins around and bake 5 mins more.
3 Check the cakes are cooked by inserting a skewer into the centre of each – if any wet batter clings to the skewer, return the tins to the oven for another 5 mins, then check again. Leave to cool in the tins for 30 mins, then turn the sponges out onto wire racks to cool completely. If making ahead, wrap the cooled sponges well and store in an airtight container for up to three days, or the freezer for up to two months.
4 For the buttercream, beat the butter using an electric whisk or in a stand mixer for a few minutes until smooth and creamy. Add half the icing sugar and beat again to combine. Add the remaining icing sugar, the vanilla and 4 tbsp milk and beat again to combine, adding a splash more milk if needed to make a smooth, fluy buttercream. Divide between three bowls. Add a few drops of dierent food colouring paste to each bowl, then mix well – we used pastel pink, purple and yellow.
5 Spoon the coloured buttercream mixtures into three separate piping bags and snip o the tips. Pipe a dot of buttercream onto a cake stand or board and place a sponge on top to help keep it in place. Pipe small blobs of purple buttercream all over the top of the sponge by holding the piping bag directly above the cake, about 1/2cm from the surface, and squeezing the bag while pulling upwards to create a small peak.
6 Place the second sponge on top, then repeat the process with the pink buttercream. Add the third sponge on top, then neatly pipe blobs of yellow buttercream over the surface. Decorate with edible flowers, sugared almonds or mini chocolate eggs, if you like. Will keep in a tin at room temperature for up to five days.
PER SERVING 778 kcals • fat 40g • saturates 16g • carbs 97g • sugars 80g • ibre 2g • protein 6g • salt 1g