Pecan cream and choc layered cake.
3⁄4 cup castor sugar.
Beat till white.
Add 1⁄4 cup oil and beat again.
In a seperate bowl mix 1⁄4 cup cocoa with 1⁄2 cup boiling water.
Sift 1 cup cake flour and 2 teaspoon baking powder together. Fold into egg mixture and add a pinch of salt.
Then fold in cocoa mixture. Add 1 teaspoon vanilla essence and mix in.
Pour batter into swissroll pan and bake for 10-15 minutues @ 180.
Leave to cool.
Then divide cake into 4 equal pieces.
Beat 1×250ml fresh cream with 2 tablespoon icing sugar.
Pipe fresh cream, sprinkle diced pecans and grated dairy milk. Put another layer of cake and repeat. On top layer pipe cream. Make a ganache with 1 x 80g melted dairy milk, 30g melted butter and 4-6 tablespoon milk. Drizzle ganache over. Decor as desired.