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BAM Cake converter 
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Ingredients:
- 300 g sugar
- 110 g BAM cocoa powder
- 170 g flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 120 ml of oil
- a pinch of salt
- 2 eggs
- 2 teaspoons BAM vanilla paste
- 85 ml BAM red chocolate wine
- 115 g unsalted butter at room temperature
- 75 g BAM cocoa powder
- 180 g powdered sugar
- 1 teaspoon BAM vanilla paste
- 2 - 3 tablespoons BAM red chocolate wine
- a pinch of salt
Instructions:
1
Preheat the oven to 200°C and line two 15 cm diameter cake tins with baking paper. Grease the sides. In a large bowl, whisk together the sugar, BAM cocoa powder, flour, baking soda, baking powder and salt. Whisk to combine. Make a well in the centre of the mixture and pour in the vegetable oil, BAM vanilla paste, eggs and BAM red chocolate wine. Stir until the batter is smooth and there are no lumps of flour.
2
Divide the batter evenly between the two baking trays and bake for about 30 minutes. Leave the biscuits to cool in the trays for 10 minutes. Meanwhile, mix together the butter, BAM cocoa powder, caster sugar, salt, BAM red chocolate wine and BAM vanilla paste. Start beating at low speed, then gradually increase the speed and beat at the highest speed. Mix until you have a fluffy mixture with no traces of cocoa powder.
3
When the biscuits are completely cooled, place the first layer on a cake stand, spread it with about half of the buttercream and wine. Place the next layer on top of the cake and use a buttercream spatula to spread the buttercream on the outside of the cake. Serve!
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