INGREDIENTS
125g butter
250 ml sugar
2 tbsp vanilla essence
3 eggs
500 ml cake flour
1 tbsp baking powder
1/2 tsp salt
2 cups milk
Chocolate Ganache Icing
2 slabs milky bar
4 tbsp dessert cream
Butter Icing
100 g butter softened
500 ml icing sugar
1 tsp vanilla essence
+ - 2 tbsp milk
METHOD
- Preheat oven to 180° and grease a round cake tin
- Cream butter and sugar together until light and creamy
- Add vanilla essence
- Separate egg yolks from egg whites and add only the egg yolks to batter one at a time mixing well after each addition
- Sift the flour , baking powder & salt together
- Fold into the creamed mixture, alternating with milk
- Lastly fold in the egg whites to mixture gently
- Pour mixture into cake pan and bake until golden in color or when knife comes out clean when inserted into cake
- Ice the cake with either the chocolate ganache icing OR the butter icing
ICING
Chocolate ganache
- Melt chocolate and mix dessert cream into melted chocolate
- Spread over cake , garnish the top of cake with grated chocolate of your choice
Butter Icing
- Cream butter and icing sugar together
- Add vanilla essence and enough milk to make a soft spreading consistency
- Spread over cake and garnish with decorations of your choice
* 2 cakes can be made and sandwiched together with icing
