Method

1. Preheat oven to 350˚F/180˚C.
2. Grease and line two 8”diameter cake tins with butter and flour.

To make the Cake

1. In a large mixing bowl, sift together flour, baking powder, bicarbonate soda, cocoa powder. Add salt and whisk them together. Set aside.
2. In a large bowl cream sugar and butter with a hand held electric mixer /Planetary mixer until smooth, fluffy and white in color.
3. Beat the egg and add it little by little to the butter mixture. Stop beating and scrape the bowl all around.
4. Mix in the color and buttermilk (milk + vinegar) in a separate bowl.
5. Using a spatula fold in the buttermilk and flour mixture, alternating them in 3 additions until the flour mixture is the last mixture to be added.
6. Fold until smooth and add the vinegar and vanilla essence.
7. Scrape the bowl clean with a rubber spatula. Pour the batter in to the prepared baking tins.
8. Bake it for 15 to 20 minutes until a toothpick inserted in the centre comes out clean.
9. Allow to cool in the tin for 5 minutes, then turn on to a wire rack and allow to completely cool before frosting.

To make the Frosting

1. The icing sugar, vanilla extract and whipping cream should be whisked with a hand held electric mixer/planetary mixer until soft peak.
2. Separately beat the cream cheese to remove the lumps. Do not over whisk or it will curdle.
3. Add the cream a little at a time into the cream cheese and mix with a spatula until combined.
4. To Assemble the Cake
5. To assemble the cake, make sure the cake layers are cooled completely. On a cake platter, place one of the cakes layers and spoon ½ of the frosting on the cake and spread evenly. Place the other layer of cake on the top and spoon the remaining frosting over the cake and using a palate knife, cover the top and sides of the cake evenly.
6. Garnish with shaved chopped pecan nuts and chill for 2 hours before slicing and serving.