Ingredients

• 180g Water
• 400g Unsalted Butter
• 150g White Chocolate
• 220g All Purpose Flour
• 250g Caster Sugar
• 100g Cocoa Powder
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 1 teaspoon Coffee
• 2 Eggs
• 180g Buttermilk
• 60g Vegetable Oil
• 3 teaspoons Vanilla Extract
• 700g Icing Sugar
• 180g Unsweetened Cocoa Powder
• 3 tablespoons Milk
• Strawberries as needed

Tools

• Oven
• Cooking Chef XL
• Medium bowl
• Round pan - 20cm (8")
• Piping bag

Method

1. Preheat the oven - 150ºC
2. Grease the tins and line with parchment paper
3. Fit the Creaming Beater
4. Add the ingredients into the appliance bowl, fit the splashguard
5. Mix until combined - 30 seconds, speed Min
6. Add the next ingredients into a medium bowl and stir until dissolved
7. Transfer the coffee into the appliance bowl
8. Add the next ingredients
9. Mix, then scrape the sides of the bowl with spatula - 1 minute, speed 2
10. Mix - 20 seconds, speed 2
11. Divide the mixture between the prepared tins
12. Bake - 25-30 minutes, 150ºC
13. Remove from the oven and let cool in the tins - 10 minutes
14. Transfer onto a cooling rack and let cool completely
15. Now, make the chocolate buttercream filling
16. Clean the appliance bowl and fit the Creaming Beater
17. Add the ingredients into the appliance bowl, fit the splashguard
18. Mix - 2 minutes, speed 3
19. Trim the cooled sponge layers
20. Place one of the sponges on a cake board and spread with a layer of the buttercream
21. Top with another sponge layer
22. Crumb coat the top and sides
23. Chill in the fridge until set - 20-30 minutes
24. Remove the cake from the fridge
25. Coat the top and sides with a layer of the buttercream to cover the crumb coat
26. Chill in the fridge until set - 30 minutes
27. Transfer the remaining buttercream into a piping bag fitted with an open star tip
28. Now, make the chocolate lace
29. Clean the appliance bowl and fit the Creaming Beater
30. Cut out a sheet of a parchment paper large enough to go all way round the cake and leave a small overhang on the top
31. Place the parchment paper flat onto a clean worksurface
32. Add 100 g of chocolate into the appliance bowl
33. Heat - 10 minutes, 45ºC, speed Stir 1
34. Add the rest of chocolate
35. Heat - 20 minutes, 26°C, speed Stir 1
36. Heat - 5 minutes, 29°C, speed Stir 1
37. Transfer the tempered chocolate into a clean piping bag
38. Pipe swirls onto a parchment paper, and allow to sit for approximately 2 minutes
39. Remove the cake from the fridge
40. Carefully transfer the chocolate lace into the side of the cake and press on to ensure it stick to the cake
41. Place in the fridge with the paper still attached - 20 minutes
42. Remove the cake from the fridge
43. Very carefully, slowly peel off the parchment paper
44. Pipe swirls of the buttercream over the top of the cake
45. Decorate with strawberries
46. Serve

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