Joffre

Instructions

1. Preheat the oven to 180 °C and butter a 22 cm round tin.
2. Whisk the eggs with the sugar until the mixture is frothy and pale.
3. Gently fold in the oil, vanilla and buttermilk.
4. Add the sifted flour, baking powder, bicarbonate and pinch of salt, then mix until you have a smooth batter.
5. Divide the batter between the tin and bake for 30 to 35 minutes, until a knife inserted comes out clean.
6. Let the cake cool, then slice it horizontally into two discs.
7. Beat the softened butter with the icing sugar, cocoa and milk to make a smooth buttercream.
8. Spread the cream between the layers, cover the top and sides, then decorate with the chopped nuts and grated chocolate.