Instructions
Cake
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Heat the oven to 180ºc/160ºc fan and line two 8” cake tins with baking parchment
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Beat the butter and sugar together until light and fluffy
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Add the flour and eggs and mix together
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Split the mixture into two bowls
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Add the cocoa powder and milk to one bowl, and the vanilla extract to another and mix
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Dollop randomly between the two tins and then swirl together
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Bake in the oven for 30-35 minutes or until baked through
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Leave to cool fully
Buttercream
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Beat the butter on it’s own for a few minutes
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Add the icing sugar and mix
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Split the mixture into two bowls
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Add the cocoa powder to one bowl, and the vanilla extract to another and mix
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Grab a large piece of cling film and add the two flavours of buttercream in two lines in the middle of the cling film
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Roll the piece of cling film up into a sausage, snip off the end, and add to a piping bag
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Pipe the buttercream onto the cake however you fancy
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Decorate with sprinkles
Notes
- This cake will last for 3-4+ days once baked
- You can add other flavours in as well such as orange into the chocolate section, or lemon into the vanilla section and so on
- This cake can freeze for 3+ months
- I use this piping tip
- I use these cake tins
