Recipe Book

Directions

1. Heat the oven to 180 degrees.
2. Grease and flour 2x 22cm (9 inch) round cake pans.
3. Beat butter, vanilla bean paste, sugar and eggs in a small bowl until light and fluffy.
4. Transfer mixture into a large bowl and add sifted flours and cocoa.
5. Combine buttermilk and food colouring and add to mixture.
6. Combine vinegar and bicarbonate soda in a small cup, allow to fix then add to mixture.
7. Divide mixture between pans.
8. Bake for 25 minutes or until cooked through, then remove from oven.
9. Allow cakes to cool for 5 minutes in the pans before turning top-side onto a wire rack to cool.
10. Once cooled, wrap cakes in plastic and freeze for 40 minutes.
11. Cut the cold cakes in half using a cake cutter or large serrated knife.
12. Place one layer on a serving plate cut side up and cover the top with cream.
13. Repeat layering, finishing with cream over the top and sides of the cake.