250g unsalted butter, softened
2 cups caster sugar
2 cups buttermilk
1 tblsp red food colouring gel
3 cups self-raising flour
1/3 cup cocoa powder
White chocolate curls and edible gold dust, to decorate
WHITE CHOCOLATE FROSTING
100g unsalted butter, chopped
500g cream cheese, chopped
1½ cups icing sugar mixture
200g white chocolate, melted and cooled
Grease two 22cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Combine buttermilk and gel in a jug. Stir in combined sifted flour and cocoa with buttermilk mixture in two batches. Divide evenly between prepared pans. Smooth over tops.
Cook in a moderate oven (180C) for about 1 hour, or until cooked when tested. Remove. Stand in pans for 15 minutes. Turn out onto wire racks to cool.
To make frosting, beat butter in a large bowl of an electric mixer until fluffy. Gradually beat in cream cheese until combined. Beat in ½ cup sugar at a time until smooth. On low speed, beat in melted chocolate. Refrigerate, covered, for about 30 minutes, or until a thick, spreadable consistency.
To assemble, trim tops of cakes to sit flat. Place one cake onto a cake stand. Spread with 1 cup frosting. Place remaining cake on top, cut-side down. Spread remaining frosting over top and side of cake.
Decorate with chocolate curls and sprinkle over gold dust.
This recipe originally appeared on New Idea Food