- 125g reduced salt butter, softened to room temperature
- 1 ¾ cups caster sugar
- 1/4 cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups self raising flour
- 1/2 cup dark or baking cocoa
- 250ml milk or buttermilk (see note)
- cocoa, extra, for dusting
- Chocolate icing
- 125g salt reduced butter, softened to room temperature
- 1 tsp vanilla extract
- 2 cups pure icing sugar
- 1/4 cup dark or baking cocoa
- Preheat oven to 180C (160C fan forced). Grease and line the base of a 22cm round cake pan.
- Fit the food processor with the work bowl and multipurpose blade. Add the butter and caster sugar, cover and process on speed 1 for 2 minutes. Add the brown sugar and process until the mixture is well combined. Wipe down the sides of the bowl and process to combine.
- Add the eggs, vanilla, flour, cocoa and milk and process on speed 1 for 1 minute.
- Pour into the prepared pan and bake in the centre shelf of the oven for 40 – 45 minutes or until cake is firm and a skewer comes out clean when cake is tested.
- Leave in the pan for 10 minutes before placing the cake onto a cooling rack. Allow to cool completely before decorating with icing. Dust lightly with cocoa and refrigerate until serving.
- Icing: Fit the work bowl with the multipurpose blade. Add the butter and process on speed 1 until soft and creamy. Add the remaining ingredients, cover and process until the icing is smooth, soft and creamy.
- Use a baking cocoa or Dutch cocoa to produce a richer, darker cake.
- If available, use buttermilk as it produces a cake with a soft, moist crumb. Buttermilk is available from the dairy case section at the supermarket.