Hilary Biller’s Chocolate Buttermilk Cake

You need

240g (2 cups) cake flour

200g (2 cups) castor sugar

Pinch of salt

5ml (1 tsp) bicarbonate of soda

125g butter

250ml (1 cup) water

125ml (½ cup) sunflower oil

125ml (½ cup) cocoa powder, sifted

2 extra-large eggs

125ml (½ cup) buttermilk or plain yoghurt


60ml (¼ cup) butter, melted

30ml (2 tbsp) cocoa powder, sifted

45ml (3 tbsp) buttermilk or plain yoghurt

5ml (1 tsp) vanilla essence

200g (1½ cups) icing sugar, sifted

Decoration of choice

To prepare the cake

Sift together the flour, sugar, salt and bicarbonate of soda in a large mixing bowl.

Heat the butter, water, oil and cocoa in a small saucepan, stirring until it begins to boil. Immediately remove from the heat and cool slightly.

Pour the liquid into the flour mixture and mix well.

Whisk together the eggs and buttermilk and add to the batter.

Grease or spray a large ring pan or an ovenproof dish. This cake only works made in a RING pan.

Pour in the batter and bake in a preheated oven at 180°C for 30-40 minutes.

Remove from the oven and cool in the tin for 10 minutes, then turn out on a wire rack.

For the icing

Combine all the ingredients and mix until smooth, then spread over the cake.

Decorate with as desired.