The cliche cake!

Ahhhh the cliche cake. The one that’s been on every social media outlet. But one you have to make a least once. This was for my sister in laws birthday, and for a celebration cake it works perfectly. The cake underneath is a rich, yet not to sickly chocolate cake. I’ve topped it with chocolate butter cream and then decorated it with chocolate fingers and a giant tube of smarties. 
It’s perfect for a party!
Adapted from Hummingbird Bakery, Home Sweet Home.
for the cake
120g unsalted butter – softened
300g caster sugar
3 large eggs
115ml buttermilk
40ml sunflower oil
1 tsp vanilla extract
160g plain flour – sifted
70g cocoa powder – sifted
1 1/2 tsp baking powder
1 tsp salt
for the icing
300g icing sugar, sifted
100g unsalted butter, at room temperature
40 cocoa powder, sifted
40ml whole milk
for decoration
1 pack of milk chocolate fingers
1 pack of white chocolate fingers
giant tube of smarties
Preheat the oven to 170°C and line 2 20cm sandwich tins with baking paper.
In a freestanding electric mixer with the paddle attachment cream the butter and sugar together until light and fluffy.
Add the eggs one at a time.
In a jug, mix together the buttermilk, oil and vanilla extract by hand.
With the mixer on a medium speed pour in the buttermilk mixture in a slow steady stream. The mixture might split at this point, but don’t worry as it will come back together.
Sift the dry ingredients together in a medium bowl then add to the batter. With the mixer on a medium speed, mix well until all the ingredients are incorporated and the mixture is smooth
Divide the batter evenly between the 2 prepared tins and bake for approximately 30-35mins
Allow the cakes to cool completely before removing from the tins.
Beat the icing sugar, butter and cocoa powder together until the mixture comes together and is well mixed. 
 Add the milk to the butter mixture a couple of tablespoons at a time.  
Once all the milk has been incorporated, beat until the frosting is light and fluffy, at least 5 mins.  The longer the frosting is beaten, the fluffier and lighter it becomes
To assemble, spread a small layer of icing on top of one of the cakes. Place the other cake on top of this one. 
Scoop all the remaining icing on top of the top cake and cover completely. Make sure the sides are well covered too.
Arrange the chocolate fingers around the cake. And sprinkle the smarties on the top.
Finish off with a pretty ribbon and there you go. A perfect party cake.
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