250 g salted butter softened
1 1/2 cups caster sugar
3 eggs extra large
1 egg yolk extra large
3 cups self-raising flour
1 1/2 cups buttermilk
1 tbs vanilla extract
Kahlua Chocolate Frosting:
1 cup icing sugar chilled
600 mls thickened cream chilled
1/3 cup unsweetened cocoa powder
50 mls Kahlua
STEP 1 Preheat oven to 176C. Prepare two 20cm diameter (or 8-inch) round baking pans with nonstick baking spray/butter; or line with baking paper. Set aside.
STEP 2 Beat together butter and sugar with a hand mixer until light and creamy. Add one egg into the cream mixture at a time, beating after each addition until well combined, before adding the next. Add in egg yolk, and beat again.
STEP 3 Lightly fold in half of the flour (1 1/2 cups) and mix until just combined. Pour in half of the butter milk, mixing again until smooth and creamy. Add in the remaining flour, lightly mixing through until combined, and the remaining buttermilk.
STEP 4 Divide the cake batter between the prepared baking pans.
STEP 5 Bake until a toothpick inserted into the centre of the cake comes out clean the cake springs back when lightly touched (about 50-55 minutes). Remove from the oven and allow to cool for 20 minutes in the pan. Turn out both cakes onto a wire cooling rack and allow to cool completely before frosting (this step is important, or the cream will melt and become difficult to work with when assembling the cake.
STEP 6 While cake is cooling, prepare frosting. Sift the cocoa powder and icing sugar into a bowl (preferably a cooled metal bowl). Stir the cream through until the powder begins to dissolve. Using a hand beater or whisk, whip the ingredients together until it thickens to form stiff peaks (about 4-5 minutes).
STEP 7 Once the cake has completely cooled, place one of the cakes onto a plate. Evenly cover the top with the frosting and place the other cake on top. Cover the entire cake (sides and top) with the remaining frosting until completely covered.