Clement Pedro studied business after school, but this self-confessed foodie is living his dream now as the ever-smiling chef and food stylist on SABC3’s Afternoon Express
- 260g cake flour
- 300g sugar
- 125g best-quality
- cocoa powder
- 2 tsp bicarbonate
- of soda
- 1 tsp baking powder
- ½ tsp salt
- 2 free-range eggs
- 1 cup good-quality coffee
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp black foodcolouring
- gel (or enough to turn the batter a dark black)
- 90g white sugar sprinkles
BLACK BUTTERCREAM ICING
- 115g butter
- 500g icing sugar
- 2 tsp vanilla extract
- 100g dark chocolate, melted
- 2 tsp black foodcolouring gel (or enough to turn it completely black)
- 1 tbsp edible gold dust
- 3 tbsp vodka (combine the ingredients to make a drizzle)
- 40g Woolworths Chocolate Coated Popping Candy
- 1 tsp edible gold dust (combine the popping candy with the gold dust until coated)
- Preheat oven to 180°C.
- In a large bowl, combine the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt.
- Make a well in the centre and pour in the eggs, coffee, buttermilk and oil, and mix. Add the black food-colouring gel. (The batter will be thin.) Fold in the white sugar sprinkles, then divide the batter between 2 well greased 22cm cake tins.
- Bake for 25 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Allow to cool.
- For the black buttercream icing: cream the butter and icing sugar together, or use an electric mixer, until pale and fluffy. Add the vanilla extract and melted chocolate, and mix until well combined. Add the food colouring gel and mix through.
- To assemble, place one of the cooled cakes on a serving dish or cake stand. Spread a layer of icing over the cake before adding the second cake. Completely cover the top and sides of the cake with the icing.
- Splash over streaks of the gold drizzle before scattering over the popping gold rocks.