1-Getting Started: Preheat and Prep: First, preheat your oven to 180°C (350°F) or 160°C if it’s fan-forced. Butter and line a 40 x 28.5 x 2.5 cm baking tray, like a jelly roll pan, to keep things from sticking later. For the cake layers, start by sifting and whisking together 1 cup plain flour, 1/3 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1 cup white sugar, and 1/2 teaspoon kosher salt in a large bowl.

2-Mixing the Batter: Next, add 1 large egg, 1/2 cup milk, 1/4 cup plain oil, and 1 teaspoon vanilla extract to the dry mix and whisk until combined. If you’re using it, dissolve 1 teaspoon instant coffee powder in 1/2 cup boiling water, then stir that in the batter will be thin, but that’s okay, as it helps with that moist texture. For any dietary swaps, like using plant-based milk for vegan options, add them here to keep things smooth.

3-Baking and Cooling: Pour the batter into your prepared tray and bake for 13 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a rack using the paper overhang. Cool for another 30 minutes on the paper, and pop it in the fridge uncovered for at least 1 hour. Before cutting, flip the cake upside down to avoid any sticking issues trust me, it’s a game-changer.

4-Cutting, Assembling, and Frosting: Now for the exciting bit: Use a 6 cm round cutter to get 21 circles from the cake, or cut into 3 equal rectangles if you want squares. Stack three layers per cake and pipe on the chocolate buttercream frosting in coils. To make the frosting, beat 250 grams softened unsalted butter on high for about 3 minutes until fluffy, then add 4 cups sifted powdered sugar gradually, followed by 1/2 cup cocoa powder, 5 tablespoons milk, and 1 teaspoon vanilla extract, beating for another 3 minutes.

5-Frosting Application and Decoration: For the best results, apply frosting around the sides and top with a piping bag, smoothing gently to keep crumbs at bay. Finally, decorate with shaved chocolate, raspberries, or rosemary sprigs. The whole process, including prep and baking, takes about 45 minutes, plus 1 to 4 hours for cooling and chilling it’s straightforward once you get going.