Recipe: Chocolate & Vanilla Layered Cake

Ingredients:
3 eggs (60g x 3 = 180g)
180g caster sugar
180g salted butter at room temperature
1 1/2 tbsps milk
1 tsp vanilla essence
90g self-raising flour
70g self-raising flour + 20g cocoa powder

1) Pre-heat the oven to 180 degrees (fan) and line two cake tins with greaseproof paper.
2) Cream together the butter and sugar until light and fluffy. I used an electric hand whisk.
3) Whisk the eggs, milk and vanilla essence together in a separate bowl with a fork.
4) Beat the egg mixture into the butter/sugar mix a third at a time until completely combined. Again, I used an electric hand whisk.
5) Split half the mixture into a clean mixing bowl (around 270g).
6) Sift 90g of self-raising flour into the remaining mixture in the first bowl, a little at a time, folding in gently (with a spatula or wooden spoon) until completely combined.
7) Sift 70g self-raising flour and 20g cocoa powder into the mixture in the second bowl, a little at a time, folding in gently until completely combined.
8) Pour the mixture from each bowl into cake tins, 1 tin for each mixture.
9) Bake for around 20min, checking with a toothpick to check when it's done (i.e. when poked through the centre, the toothpick comes out clean).
10) Leave to cool for 10min before running a butter knife around the edges of the tins and tipping out onto a baking rack. Leave to cool for at least 20min then slice in half and layer with e.g. buttercream, whipped cream, etc.

For this one I used a thin layer of vanilla buttercream on every layer (100g butter, 200g icing sugar, 1tsp vanilla essence, 1 tsp milk), whipped cream in the centre (~150ml double cream) and chocolate cream on the top and bottom layers (~200ml double cream, ~30g melted milk chocolate). Finally, I sprinkled a crumbled Flake on top.

If you wanted to also cover the edges of the cake, simply increase the amount of buttercream accordingly at a ratio of double icing sugar to butter.