Ingredients
140g unsalted butter , plus extra for the tin
100ml grapeseed oil , or another flavourless oil
200ml milk
3 tbsp yogurt
1 tsp vanilla extract
2 large eggs , at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g cocoa powder
¾ x 340g jar strawberry jam
1¼ kg ready-to-roll white fondant icing
For the buttercream
600g icing sugar , sifted, plus extra for dusting
300g butter , softened
red food colouring


STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins. Melt the butter in a pan, then remove from the heat and beat in the...