Table of Contents
Preheat the oven to 350°F. Lightly grease two 9″ x 2″ round cake pans: one for the vanilla cake, one for the chocolate. If desired, line with parchment, and grease the parchment; this will ensure the cakes turn out intact. To make the vanilla cake: Beat the eggs and sugar until smooth. Gradually add the vegetable oil, beating all the while.
Slice horizontally one of the chocolate cake into two. Place one of the chocolate layer at the bottom. Brush with the lemon sugar syrup. Slather with the malted chocolate buttercream. Slice the vanilla cake into two. And place one half on top of the buttercream slathered chocolate cake.
Place the icing sugar, soft butter, milk, honey, eggs, vanilla extract, cocoa, flour, and baking powder in the food processor and process shortly until well mixed. Place one sheet of parchment paper on the working surface and place half of the cocoa dough on it.
Divide the cooled cakes in half horizontally, to make four round layers. Place one vanilla layer on a serving plate. To make the filling: Beat the butter and salt until smooth. Add the confectioners’ sugar, vanilla extract, and 2 tablespoons of the milk, and beat until fluffy.
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