Ingredients

For the cake

75 g (⅔ stick) Butter

25 g (1½ tbsp) Oil

100 g (½ cup) Sugar

2 Eggs

160 g (1 cup + 1 tbsp) All purpose flour

2 tsp Baking powder

120g (½ cup) Milk

1 tsp Vanilla

¼ tsp Salt

25 g (3 tbsp) Cocoa powder

3 - 4 tbsp Milk

For the chocolate icing shell

400 g (14 oz) Tempered white chocolate (or any chocolate you prefer)

2 tbsp Coconut oil to thin out the chocolate

Method

For the cake

In a large bowl cream the butter, oil, white sugar and vanilla.

Add the eggs one at the time.

Add the dry ingredients and the milk, and mix to combine.

Divide the batter in two halves, and to one half add the cocoa powder bloomed with the milk.

Pour the cake batters in two 7 inch (18 cm) cake pans, greased, floured and lined with parchment paper.

Bake the cakes in a preheated oven at 170 °C (340 °F) for around 12 - 15 minutes. Do the toothpick test: if there's no wet batter the cakes are done. Do not over bake.

Allow the cakes to to cool completely.

For the chocolate icing shell

In a bowl melt chocolate with 1 tbsp oil. You can either use a double boiler or a microwave.If using a microwave, stir the chocolate every 45 seconds.

Allow the chocolate to come to room temp before coating your cakes in this mixture.

Place the iced cakes onto some parchment paper and allow the icing to set.

Tips

Cut the cakes just before icing them! Cut cake shouldn't be left uncovered for long. We want to lock in the moisture of the cake with the icing shell.

If you overbaked your cake, lightly brush it with milk before coating your cake with the icing shell.

Store in an airtight container at room temp for up to 1 week.