- List Of Ingredients
- For the cake
- 250g unsalted butter, softened, plus extra for greasing the tins
- 300g caster sugar
- 3 medium eggs
- 50g cocoa powder
- 1 teaspoon red gel food colouring
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 300g plain flour, sifted
- 1 teaspoon salt
- 240ml buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon bicarbonate of soda
- For the cream cheese icing
- 100g unsalted butter, softened
- 600g icing sugar, sifted
- 250g full-fat cream cheese
- 1 teaspoon vanilla bean extract
- Serves 8
- Prep 20 mins
- Cook 40 mins
Preheat the oven to 160°C/fan 140°C. Grease and line 2 x 20cm cake tins.
Start by putting the butter and sugar into a bowl and whisking till light and fluffy. Add the eggs in one by one till combined. Add the cocoa, food colouring, vanilla and almond extracts and mix till combined.
Add half the flour and the salt and mix through, then add half the buttermilk and mix through. Do the same again and add the rest of the flour and then the rest of the buttermilk.
When you have a smooth batter, mix the vinegar with the bicarb, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes.
Take out and leave to cool in the tin for 10 minutes and then on a cooling rack.
Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in.
As soon as the cakes are cooled, level off the tops and save the crumbs. Sandwich the cake layers with the icing and cover the top and sides. Crumble up the scraps and cover the base of the sides.
Extracted from Nadiya’s Fast Flavours by Nadiya Hussain
Don’t miss out on Limited Edition Signed Copies of Nadiya’s Fast Flavours – available to order online whilst stock lasts!