- 60 min
- 40 min
- 75g butter
- 1 cup (250ml) brewed coffee
- 2 tsp Queen Vanilla Bean Paste
- 1 ½ cups (330g) caster sugar
- 1 ¼ cups (190g) plain flour
- ¾ cup (95g) cocoa
- 2 ½ tsp baking powder
- 1 ½ tsp baking soda
- Pinch of salt
- 1 cup (250ml) buttermilk
- 3 large eggs
- 75g butter
- 1 1/3 cups (200g) icing sugar
- 1 tsp Queen Organic Vanilla Bean Paste
- 2 tbsp cocoa powder
- 2-3 tbsp milk
- 2 x packs Dr.Oetker Ready to Roll Icing White
- Queen Yellow Food Golour Gel
- 1 cup cream, whipped
Preheat the oven to 180C (fan forced) and grease and line one 26x38cm rectangular tin.
Place the butter and coffee into a small pan and heat until the butter is melted.
Place the sugar, flour, cocoa, baking powder, baking soda and salt into a large mixing bowl and whisk together (you might want to sift the cocoa if it’s super lumpy).
Scrape into the tin and bake for 35-40 minutes or until it springs back when lightly touched. Leave to cool for at least 10 minutes in the tin, and then place on a wire rack to cool completely. Use a serrated knife to level off the cake, if it’s domed.
Make the frosting by beating the butter, sugar, cocoa and vanilla together. Add the milk and then continue to beat until light and fluffy.
To assemble the cakes, use a 7cm round cutter to cut out as many rounds of cake as you can. Take three rounds of cake and stack them on top of each other, adding a small amount of icing between the layers, and a thin coating on the sides. Repeat with the remaining cake rounds.
Take one packet of Dr.Oetker Ready to Roll Icing in white, and add a dot of yellow gel food colouring. Dust a surface liberally with icing sugar, and knead the icing until it turns an even yellow colour.
Dust the surface with icing sugar again, if needed, and then take half the icing, wrapping the remaining piece in plastic. Roll the icing out into a rectangle the same height as your cakes, and about 3 times as long, and trim the edges so they’re straight. Using a chopstick, make indents along the icing to mimic the shape of a beer glass.
Turn the icing over, so the indents are on the bottom, and then carefully place the cake onto the rectangle, and roll it up in the yellow icing. Use a little water to seal the edge, and then stand the cake up and place onto a serving dish.
Repeat with the remaining icing and cakes. Top each cake with whipped cream to look like foam, and serve!