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BAM Cake converter 
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Ingredients:
- 1 cup cocoa powder
- ½ cup buttermilk (warmed to room temperature)
- ½ cup brewed coffee (hot)
- 4 eggs (warmed to room temperature)
- 3 cups all-purpose flour
- ¾ cup vegetable oil
- 1 cup brown sugar
- 2 cups crystal sugar
- 2 teaspoons vanilla paste
- 3 teaspoons baking powder
- pinch of salt
- 1/3 cup cocoa powder
- 6 cups of powdered sugar
- 225 g butter
- 1/3 cup whipping cream
- 1 teaspoon vanilla paste
- pinch of salt
Instructions:
1
In a large bowl, combine the caster sugar, brown sugar and vegetable oil with an electric mixer. Then slowly whisk in the eggs.
2
Add the vanilla sugar, buttermilk and hot coffee to the resulting mixture. Stir until the ingredients are completely combined and then set aside.
3
In another bowl, mix together the flour, cocoa powder, baking powder and salt.
4
Add the dry ingredients to the wet ingredients and beat with an electric mixer until smooth.
5
Thinly grease a round baking tray with butter and lightly flour it. If you have 2 round cake tins 22 cm in diameter, you can prepare both and pour half of the mixture into each. If you have only one baking tray, bake the sponge cake in two parts.
6
Fill each baking tray with half of the mixture and bake at 160 °C for 25 minutes.
7
Allow the sponge cake to cool completely while you prepare the filling. In a third bowl, mix together the cocoa powder, caster sugar and butter until the mixture is crumbly. Gradually add the whipping cream and mix with an electric mixer (clean the beaters first) until the mixture is the right texture for the filling. Finally, add the vanilla sugar and a pinch of salt and mix again.
8
Take the first half of the sponge cake from the baking tray and spread a third of the filling over it with a spatula. Place the other half of the sponge on top and spread the other third of the prepared filling over the sponge. Finally, spread the remaining filling over the cake. Garnish to taste with grated chocolate, chopped hazelnuts or colourful sprinkles and cream.
9
Place in the fridge for an hour or two to allow the cake to chill. Then cut into pieces and serve. Have a good run!
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