Layered Chocolate Cake with Vanilla Icing

Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans and line bottoms with parchment paper.

In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil, applesauce and vanilla. Whisk in vinegar.

Divide batter between prepared pans. Bake until cake tester or pick inserted in centre comes out clean, 28 to 32 minutes.

Let cool in pans on racks for 10 minutes. Invert onto racks, remove pans and paper; let cool completely.

Vanilla Buttercream Icing: In large bowl or bowl of stand mixer, slowly mix butter, 2 tbsp (30 mL) of the milk and the vanilla with icing sugar until blended and smooth. If icing seems too thick, add more milk, a teaspoonful at a time, until spreadable. Beat in food colour until evenly pink throughout.

Cut both cakes in half horizontally to make four layers. Place one layer on plate; spread top with some of the icing. Top with second and third layers; spreading with more icing between each. Top with fourth and final layer; top with more icing, spreading to edge. Sprinkle with chocolate decors.

Test Kitchen Tips:
• This cake contains no dairy or eggs. To also make the icing vegan, replace butter with margarine or another non-dairy spread and swap in almond milk or similar for milk.
• Red Food Colour can be switched out for another favourite Club House Food Colour. Beat in a couple of drops at a time until the perfect tint is achieved.