On your shopping list:
Refined sugar – 1 ½ cups (you can also use powdered sugar as it will dissolve fast)
All-purpose flour – 2 cups
Shortening – 1 cup
Fresh buttermilk – 1 cup
Cocoa powder – 4 tablespoons
Baking powder – 2 tablespoons
Grated cooking chocolate – ½ cup
Eggs – 2
Mixed fruit essence – ½ teaspoon
Dark and white cooking chocolate – 2 cups
Icing sugar – 3 cups
Butter at room temperature – 425 grams
Vanilla essence – 4 drops
To prepare the cake:
Preheat the oven to 180°C.
Take two 9 inch baking pans and grease them with a little butter.
Break the eggs into a deep bowl, then add the shortening and use an electric blender to blend them together until the mix becomes fluffy.
Add the butter to the mix and beat some more so that the butter is well mixed.
Pour the buttermilk and the mixed fruit essence in the mix and beat the batter well to get a frothy white liquid.
Add the grated cooking chocolate to the mix and fold in the batter.
Add the cocoa powder and baking powder. Blend this mix using an electric mixer at medium speed.
Now add the flour to the mix, one tablespoon at a time, and beat at medium speed until the flour is completely mixed with the batter.
Mix the baking powder into the batter.
Pour the batter into the greased baking pans and bake in the preheated oven for 35-40 minutes.
Remove the cake from the oven and let it cool to room temperature on a wire rack.
To prepare the frosting:
Melt the butter and chocolate over a double boiler.
Remove from the heat and cool before adding the rest of the ingredients.
Add the icing sugar and vanilla essence and mix well to get a mix of spreading consistency.
Once the cake has cooled down and the frosting is ready, all you have to do is assemble it:
Spread a layer of frosting on the top of one cake.
Stack the second cake on top of the first cake.
Cover all the sides of the cake with a thick layer of the remaining chocolate frosting.
Let the cake set in the fridge for 2 hours before serving.