What you’ll need
1 ¾ cups The Healthy Baker Plain Flour
1 ¾ cups caster sugar
¾ cups unsweetened natural cocoa powder
2 teaspoon bicarbonate soda
1 teaspoon baking powder
1 cup buttermilk
½ cup auzure Canola Oil
2 eggs
1 teaspoon vanilla paste
¼ cup espresso coffee
1 cup chocolate chips, roughly chopped
Icing
500g cream cheese
2 cups icing sugar
3 tablespoon cocoa
2 tablespoon buttermilk
Preheat the oven to 180C and grease and line a 24cm cake tin.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a medium bowl and set aside.
Combine the buttermilk, oil, eggs and vanilla in the bowl of an electric mixer with the paddle attachment and beat for a minute.
With the mixer on low, add the dry ingredients until just combined.
Now fold in the coffee then pour batter into prepared cake tin, smooth over the top and bake for 35 minutes or until the cake is firm to the touch and just beginning to pull away from the tin’s sides.
Let cool in the cake tin for 10 minutes then turn out onto a wire rack to cool completely while you make the icing.
For the icing, combine all ingredients in the bowl of your electric mixer with the paddle attachment and beat until light and fluffy, about 5 minutes.
To frost the cake, cut in half horizontally with a bread knife, spread half of the frosting on the cut-side of one piece of the cake, top with the other and the remaining frosting.
Sprinkle with the chocolate chips.
Cake will sit happily in the fridge for up to 2 days.
