Ingredients:
For the Cake:
• 1.5 cups (330g/12oz) firmly packed brown sugar
• 1 3/4 cups (260g/9oz) cake flour
• 1 cup (100g/3.5oz) black cocoa
• 2 teaspoons bicarbonate of soda
• 1 teaspoon baking powder
• 2 eggs, at room temperature
• 1 cup (250ml/8.8floz) buttermilk
• 1 cup (250ml/8.8floz) hot water or coffee
• 1/2 cup (125ml/4.4floz) neutral flavored oil (like grapeseed or rice bran)
• 2 teaspoons vanilla extract
• 100g (3.5oz) dark chocolate, finely chopped
For the Black Cocoa Buttercream:
• 375g (13.3oz) butter, at room temperature
• 190g (6.7oz) caster sugar
• 115ml (4floz) water, at room temperature
• 3/4 cup black cocoa
• 1 teaspoon vanilla extract
To Decorate:
• Black cherries
• Blackberries
• Purple and gold sprinkles
Instructions:
Preparation:
1. Butter and line two round baking tins (20cm/8inch and 10cm/4inch high).
2. Preheat oven to 160°C (320°F).
Cake Batter:
1. In a bowl, whisk together brown sugar, cake flour, black cocoa, bicarbonate of soda, and baking powder.
2. In another bowl, mix buttermilk, oil, and vanilla.
3. Beat in eggs, then add hot water or coffee.
4. Gradually mix the wet ingredients into the dry, and fold in the chopped dark chocolate.
Baking:
1. Pour the batter into the prepared tins.
2. Bake for about 30 minutes, or until a toothpick inserted comes out clean.
Buttercream:
1. Using a mixer on low speed, beat butter, sugar, and cocoa for about a minute.
2. Increase the speed and continue beating while gradually adding water and vanilla until smooth and free of grittiness.
Assembly:
1. Once the cakes have cooled, slice them horizontally in half.
2. Spread the buttercream between the layers and around the exterior.
3. For detailed decoration, use a 1A piping tip to create dollops around the edge.
Finishing Touches:
• Garnish with black cherries, blackberries, and sprinkles for a visually stunning presentation.