Cream the butter and sugars together. Add the egg yolks and vanilla essence and beat well.Stir the cocoa into the boiling water until smooth then stir in the buttermilk. Sift the flour and bicarbonate of soda together. Fold into the butter mixture alternating with the buttermilk mixture, beginning and ending with flour.Beat the egg whites until soft peaks form. Fold into the batter. Pour into two or four greased and lined 20cm cake tins and bake for 25-30 minutes, or until just cooked in the centre. Cool slightly then remove from the tin and leave to cool completely on a wire rack. Cut the tops so they are level and slice in half horizintally if only two pans were used.Icing: Melt the marshmallows with 100ml water over low heat. Add the cocoa and stir to combine. Cool slightly. Pour icing over one layer of cake, top with the second layer. Continue with all four layers. Finally pour the remaining icing over the top of the cake. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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