Grandma’s chocolate cake

This takes a little effort – but, if not at Christmas, then when?

SERVES: 16

✿ 60g (2oz) cocoa

✿ 225g (8oz) flour

✿ 350g (12oz) caster sugar

✿ ½tbsp baking powder

✿ 1¼tsp salt

✿ 225ml (7½fl oz) buttermilk

✿ 150ml (5fl oz) vegetable oil

✿ 2 large eggs

✿ 1tsp vanilla

For the ganache:

✿ 400g (14oz) dark chocolate chips

✿ 300ml (10fl oz) double cream

✿ 2tbsp golden syrup

✿ 90g (3oz) unsalted butter, at room temperature

For the white chocolate buttercream:

✿ 125g (4oz) white chocolate, broken into small pieces

✿ 125g (4oz) sugar

✿ 3 egg whites, at room temperature

✿ ¼tsp vanilla extract

✿ 350g (12oz) unsalted butter, cut into cubes, at room temperature

✿ edible gold dust

1 Place a rack in the middle

of the oven and preheat to 180C/Gas 4. Butter two 20cm (8in) round cake tins.

2 In a medium saucepan, bring 200ml (7fl oz) water to a boil, turn off the heat and add the cocoa powder. Whisk until smooth, then set aside to cool. In a large bowl, combine the flour, sugar, baking soda and add a pinch of salt. With a hand mixer, beat in the buttermilk, vegetable oil, eggs and vanilla until smooth, about 2 mins. Add the cocoa mixture and blend until combined. Divide the batter between the prepared tins and let it rest for 30 mins.

3 Bake for 30-35 mins, or until a skewer inserted into the centre comes out clean. Transfer the tins to a wire rack and cool for 30 mins. Line a baking sheet with baking paper and sprinkle lightly with sugar.

4 Using a knife, loosen the sides of each cake. Invert a wire rack over the top of one of the tins, and flip it so the tin is upside down on the rack. Gently shake the tin until the cake falls out. Invert a second wire rack on the bottom of the cake and flip back over so it’s right-side up. Repeat with the other cake. Let the cakes cool for about 1hr. Place on a prepared baking sheet and chill until cold, about 1hr.

5 To make the ganache: Put the chocolate in a medium heatproof bowl. In a medium saucepan, bring the cream and syrup to a boil, then pour over the chocolate. Let the chocolate mixture stand for 3 mins, then whisk until fully melted. Add the butter and stir until combined. Pour into a shallow, glass baking dish and leave to cool for 1hr, or until spreadable. (At this point, you can wrap the ganache tightly in clingfilm and store at room temperature for up to a day.)

6 To make the white chocolate buttercream: Melt the white chocolate in the microwave. Stir until completely smooth. Set a small pan of water over a low heat to simmering point.

7 Place the sugar, egg whites and a pinch of salt in a second heatproof bowl and set it over the simmering water. Whisk continuously until the sugar dissolves and the mixture is very thin. Remove the bowl from the heat and transfer to a stand mixer fitted with the whisk attachment or to a large bowl if using an electric whisk.

8 Whisk on high speed until stiff peaks form, about 5 mins, then turn the speed to low and mix until cool, about 10 mins. Add the vanilla and butter on low speed. Add the melted white chocolate in two batches and mix until combined. Increase the speed to medium and keep beating until you have a smooth, shiny buttercream.

9 Using a serrated knife, cut both cakes in half horizontally to make four layers. Place one layer on a cake board and spread with a third of the ganache. Carefully place the second layer on top and repeat until you have four layers of cake sandwiching three layers of ganache. Chill for 30 mins.

10 Spread a layer of buttercream on the top and sides of the cake, thin enough for you to see chocolate crumbs through it. Chill cake for 15 mins to firm the buttercream. Use the remaining half of the buttercream to apply the final coat. This time you won’t see any chocolate crumbs – it should be completely white. Make a pattern of circles on top with edible gold dust to finish.