Double Layered Chocolate Cake

Cake

1. Grease 2 round 8, 9 or 10″ cake tins and preheat oven to about 185 C.
2. Stir all the dry ingredients together and then add the wet ingredients, stirring just until mixed.
3. Spoon the cake mixture into the tray – and then repeat process for second layer.
4. Tap each tray onto the work surface to stop the raising agents working too quickly – you will see the bubbles pop.
5. Bake for about 20 minutes.
6. Cool for about 10-15 minutes and then remove cakes from tins and cool completely on a wire rack. Put the layers into a plastic air tight container for at least 2 hours before decorating.

Buttercream

1. Using an electric mixer (or a hand held mixer), whip together the vegetable fat and vanilla until creamy (about 1 minute).
2. Add half of the icing sugar, cocoa powder and the plant milk and continue mixing (slowly at first and then bringing up to speed). Mix until combined.
3. Add the rest of the icing sugar and mix for about a minute until it is a smooth consistency. If the icing is too firm, then add a bit more milk and mix.