Rabu, 06 Mei 2020
Ingredients
- 250g unsalted butter, softened and 500g unsalted butter, softened for buttercream icing
- 2 cup caster sugar
- 2 tsp vanilla extract
- 6 eggs, at room temperature
- 3 cups self-raising flour, sifted
- ½ cup plain flour, sifted
- 1 1/3 cup milk
- 500g dark choc melts
- 2/3 cup thickened cream
- fresh strawberries dipped in melted white chocolate, to decorate
- 6 cups icing sugar mixture
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- Preheat oven to 180°c. Grease the base and side of two 20cm round cake pans and line with baking paper.
- Beat butter, sugar and vanilla with electric beaters until light and fluffy. Beat in eggs, 1 at a time. Stir in flours and milk in two batches.
- Spread mixture into prepared pans. Bake for 50 minutes or until skewer comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
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