Chocolate Cake Layer

1. Preheat your oven to 350⁰F (180⁰C).
2. Grease and line two 22 cm cake tins because this batter rises nicely and can stick a little if the tins aren’t lined properly.
3. In a large bowl, beat together the 350 ml milk, 120 ml oil, 4 eggs, and 5 ml vanilla essence until smooth.
4. In another bowl, sift together the 225 g flour, 130 g cocoa powder, 300 g sugar, 4 tsp baking powder, and pinch of salt.
5. Dissolving the 15 ml coffee granules in a little hot water first helps them blend evenly and deepens the chocolate flavour without making the cake taste like coffee.
6. Add the dry ingredients to the wet mixture a few spoonfuls at a time while mixing gently.
7. Don’t overmix once the flour disappears or the cake can turn slightly dense. The batter will look thinner than a normal sponge batter, and that’s completely fine.
8. Pour the batter evenly into the prepared tins and bake for 35 minutes or until a skewer inserted into the centre comes out clean with just a few crumbs.
9. Let the cakes rest in the tins for 10 minutes before turning them out onto a cooling rack. If you rush this step, the layers can crack a bit while still warm.

Vanilla Sponge Layer

1. Preheat the oven again to 350⁰F (180⁰C) if needed and grease another 22 cm cake tin.
2. In a saucepan, heat the 125 g butter and 1 1/4 cups milk together until just boiling. Remove from the heat immediately so the milk doesn’t catch at the bottom.
3. In a large mixing bowl, beat the 4 eggs and 1 1/4 cups caster sugar for exactly 7 minutes.
4. Around the 6 minute mark, add the 1 Tbsp vanilla essence and continue beating. The mixture should become pale, thick, and airy. 
5. Sift together the 2 cups flour and 2 tsp baking powder.
6. Fold the dry ingredients gently into the egg mixture using a spatula. Try not to stir too hard or you’ll knock out the air you just created.
7. Slowly pour in the warm milk mixture while folding gently until fully combined. 
8. Bake for 30 minutes or until lightly golden and springy in the centre.
9. Allow the sponge to cool completely before layering.

Chocolate Icing

1. Sift together the 2 cups icing sugar and 3 Tbsp cocoa powder to avoid little cocoa lumps in the icing.
2. Cream the 125 g softened butter and 1/2 tsp vanilla essence until smooth.
3. Gradually add the sifted icing sugar mixture.
4. Add the 2 Tbsp milk, 1 Tbsp at a time, until the icing reaches a soft spreadable consistency. If your kitchen is warm, pop the icing into the fridge for 5 minutes before frosting the cake.

Assemble the Cake

1. Place one chocolate cake layer onto a serving plate. Spread over a layer of chocolate icing.
2. Add the vanilla sponge layer and spread another layer of icing on top.
3. Finish with the final chocolate cake layer (if you make two) and frost the top and sides.