Tablespoons: I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
Buttermilk: If you don’t have buttermilk handy, you can use whole milk and add 1 teaspoon of regular white vinegar to the mix.
Shape: you can use a square tin as I did, or use an 8 inch round cake pan. The round pan may take 1-2 minutes longer. You can also use a baking dish though it may also take a few minutes longer to bake.
Double: You can easily double this recipe and make a two-tiered layer cake.
I use my stand mixer for this frosting so that I can make it hands free but you can wash out the same bowl you used for the cake batter, then use a hand held beater if you prefer.
The darker the chocolate you use in the frosting, the richer, fudgier and stiffer it will be.
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