140g unsalted 牛油, 黄油 , plus extra for the tin
100ml grapeseed oil , 或者 another flavourless oil
200ml milk
3 tbsp yogurt
1 tsp vanilla extract
2 large eggs , at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g 可可 powder
¾ x 340g jar 草莓 jam
1¼ kg ready-to-roll white fondant icing
For the buttercream
600g icing sugar , sifted, plus extra for dusting
300g 牛油, 黄油 , softened
red 食物 colouring
STEP 1
Heat the 烤箱 to 180C/160C fan/gas 4. 牛油, 黄油 and line the bases of two 20cm 三明治 tins. Melt the 牛油, 黄油 in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs. Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers. Tip the wet ingredients into the dry, then whisk until smooth.
STEP 2
Divide the batter between the tins and bake for 25-30 mins on the same shelf of the 烤箱 until risen and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
STEP 3
To make the buttercream, beat together the sugar, 牛油, 黄油 and a few drops of the red 食物 colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until 你 end up with a smooth, spreadable icing.
STEP 4
Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board 或者 plate, spread over a thin layer of the buttercream and dot over a third of the jam. 最佳, 返回页首 with another cake layer and repeat with the buttercream, 果酱 and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
STEP 5
Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the 最佳, 返回页首 and sides of the cake. Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp 刀 to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.
