Chocolate Buttermilk Cake

Ingredients:
Butter - 175 gms/6 oz
Vanilla essence - 1 tsp
Caster Sugar - 350 gms/12 oz
Medium eggs - 4 (white and yellow separated)
Self-raising flour- 100 gms/3 1/2oz
Cocoa powder- 40 gms/1 1/2 oz
Buttermilk- 175 ml/6 fl
Plain dark chocolate - 200 gms/ 7 oz ( I used 150 gms of Nuttela chocolate paste)
Butter for the chocolate topping - 100 gms (100 gms if you use Plain dark chocolate , if you use Nutella 25 gms of butter is sufficient)
Fresh Creme - 100 ml.

Method:
Preheat the oven to 180 degree Celsius/ 350 degree F for 10 minutes before baking. Lightly oil a deep[ round tin cake appx(23 cm/9 inch). Cream together the butter, vanilla essence and sugar until light and fluffy, then beat in the egg yolks, one at a time.

Sift together the flour and cocoa powder and fold into the egg mixture together with the buttermilk, Whisk the egg whites until soft peaks form and carefully add it into the chocolate mixture. Spoon the mixture into the prepared tin and bake in the preheated oven for 1 hr or until firm, to check if the cake is done insert a knife/tooth pick into the cake and it should come out clean. Cool slightly, then turn out onto the wire rack and leave until completely cold.

My preparation for the chocolate topping. I mixed 25 gms of butter, nuttela chocolate paste, fresh creme, little cocoa powder and icing sugar mixed it well and spread the mixture on top of the cake.

The other way is to heat the dark chocolate and 100 gms of butter together in a heat proof bowl and heat until they melt. Stir unitl smooth then leave at room temperature until the chocolate is thick enough to spread.