cooking oil spray, to grease
¾ cup plain flour
⅓ cup caster sugar
1 tsp baking powder
60 g butter, melted
120 ml milk
1 free-range egg
1 tbsp Dutch cocoa
2 tbsp chocolate-coated peanuts
chocolate sprinkles, for decorating
Chocolate buttercream icing
125 g unsalted butter, chopped, softened
1 ½ cups icing sugar mixture
1 tbsp Dutch cocoa
- Preheat oven to 180ºC. Grease a 6-hole ¼-cup capacity doughnut tin with cooking oil. Put flour, sugar, baking powder, butter, milk and egg in a large bowl, whisking to combine.
- Divide mixture evenly among two bowls. Sift cocoa into one bowl, then whisk to combine. Spoon plain batter into a zip-lock bag or piping bag and snip a 2cm-wide tip. Pipe mixture into tin holes. Bake for 12 minutes or until cakes bounce back when touched. Set aside for 2 minutes to cool, then turn out by giving tin a quick tap on kitchen bench.
- Quickly wash and dry tin, then re-grease holes. Spoon chocolate batter into another zip-lock bag or piping bag and snip a 2cm-wide tip. Pipe mixture into tin holes and bake for 12 minutes. Set aside for 2 minutes, then turn out by giving tin a quick tap on kitchen bench.
- To make chocolate buttercream icing, put butter in a large bowl and beat, using an electric hand mixer on high, for 2 minutes. Sift in icing sugar and cocoa, then beat on low until combined. Increase speed to high and beat for a further 4 minutes or until mixture is light and fluffy.
- Sandwich alternate layers of plain and chocolate cakes together in towers of three cakes with a little icing, keeping centre holes clean.
- Arrange cake towers on serving plates. Spread icing over sides of cakes to cover completely, leaving tops of cakes clean. Fill centre of each tower with 2 tsp of chocolate-coated peanuts, then ice tops of cakes. Serve scattered with chocolate sprinkles.