I made this cake for a birthday and everybody loved it!
I did not have 3 cake tins the same size so I cooked 1 the night before and 2 on the day.
If you are leaving your mixture overnight - be sure to seal it and put in fridge/freezer.
Once I took mine from the fridge, the mixture was dough like. I added 1 egg white and 20ml buttermilk to soften. Whisked for about 5-10mins to regain the right consistency then re-added the bicarbonate soda and vinegar. I also added a few extra drops of red colouring because the mixture had lightened a little overnight.
The cakes turned out beautifully and the frosting was super quick and easy to make. Allow time for the white chocolate to cool though, takes about 30mins.
Remember to allow your cakes to cool also before frosting, I suggest in a different room or if you're in a hurry, slice the top off and place in the fridge for 20mins.
The sponge is super soft and springy, not too heavy and the icing is just delicious! It is a great combination and I cannot wait to make this again.
You may want to add more cocoa powder for flavouring, balance the food colouring until you achieve the right colour for your liking, but do this after you have added the flour since this always makes it lighter. If you have added significantly more cocoa powder, then add an extra spoon of buttermilk to soften the mixture.