Witchy grub

Halloween slash cake

■ Serves 16 ■ Prep 45 mins plus cooling ■ Cook 30 mins VEGETARIAN FREEZABLE undecorated

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

1 Heat the oven to 180C/160C fan/gas 4. Butter the bases of two 20cm sandwich tins and line with baking parchment. Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs. Combine the dry ingredients with a large pinch of salt, squishing any lumps with your fingers. Tip the wet ingredients into the dry, then whisk until smooth.

Divide the batter between the tins and bake for