Quarantine baking

Today I decided to make a chocolate cake for my great grandad, he has been asking me to make him a cake so I did. This cake is a two-layered cake, kit kat around it and buttercream icing. This didn't take this long and was super easy. Here is the result:

After baking the two cakes I levelled them so the will be flat.  Once the two cakes are levelled I use the icing and put a little bit on one half spread it then place the other side upside down on top.

    Then I started decorating, chopped up some kit last and sprinkled them around.

I used the recipe from Edmonds cookery book "Chocolate cake pg 48"
Now here is the recipe:


175g butter softened
1 3/4 cups sugar
1 tsp vanilla essence
3 eggs
1/2 cup cocoa
2 cups standard flour
2 tsp baking powder
1 cup milk

1. Preheat oven to 180c. Grease a 22cm deep round cake tin and line base with baking paper.
2. Cream butter, sugar and vanilla essence until light and fluffy. Add the eggs at a time, beating well after each addition,
3. Sift cocoa, flour and baking powder together and add to the creamed mixture alternately with the milk. Pour mixture into the prepared tin.
4. Bake for 45-55 min or until the cake springs back when lightly touched. Leave in the tin for 10min before turning out onto a wire rack to cool.
5. When cold ice with chocolate buttercream icing or dust icing sugar.

Chocolate buttercream icing:

2 cups icing sugar
2 Tbsp cocoa
115g butter softened
1/2 tsp vanilla essence
1-2 Tbsp milk

1. Sift icing sugar and cocoa.
2. Cream the butter with half of the icing sugar, the vanilla and the milk. Beat until smooth and then gradually beat in the remaining icing sugar to give a good spreading consistency.

1¾ ¾ ¾ ¾