Name: Chocolate lovers layer cake with fudge frosting
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 16
Ingredients: 100 gram 70 per cent cocoa chocolate; 2 cup plain flour; 2 heaped tsp baking powder; 6 tablespoon cocoa; 2 tablespoon instant coffee powder or granules; 175 gram butter, soft, cubed; 1 1/2 cup caser sugar; 6 eggs; 1/4 cup milk, approx; 2-3 cups dark chocolate bits, for decorating; Chocolate fudge frosting; 200 gram 70 per cent cocoa chocolate; 225 gram butter, soft; 550 gram icing sugar, sifted; 2 tablespoon golden syrup; 1/4 cup cream, approx

Chocolate lovers layer cake with fudge frosting

This one's for the chocoholics! This chocolate layer cake recipe sees dark chocolate cake layered with fudge frosting then decorated with choc bits. Serve in thick slices at your next sweet event

Skip to Recipe

Serves 16

Prep

40M

Cook

40M

Total

1H 20M

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This recipe first appeared in Food magazine.

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Ingredients

100 gram 70 per cent cocoa chocolate

2 cup plain flour

2 heaped tsp baking powder

6 tablespoon cocoa

2 tablespoon instant coffee powder or granules

175 gram butter, soft, cubed

1 1/2 cup caser sugar

6 eggs

1/4 cup milk, approx

2-3 cups dark chocolate bits, for decorating

Chocolate fudge frosting

200 gram 70 per cent cocoa chocolate

225 gram butter, soft

550 gram icing sugar, sifted

2 tablespoon golden syrup

1/4 cup cream, approx

Method

1.Preheat oven to 180°C. Grease and line the base and sides of two 20cm loose-bottom or sandwich cake tins.

2.Melt the chocolate in a bowl over a pan of simmering water and set aside.

3.Place flour, baking powder, cocoa, coffee, butter, sugar and eggs in a mixer or processor and beat together, adding just enough milk for a smooth, creamy consistency. Mix in the melted chocolate.

4.Divide mixture between the tins and bake for 30-40 minutes, or until risen and springy. Cool in the tins.

5.While the cakes are cooling make the Chocolate fudge frosting (see below).

6.Slice each cake in half horizontally. Spread Chocolate fudge frosting on one layer, add another layer of cake, continuing until you have all 4 cakes layered with frosting.

7.Spoon a pile of frosting onto the middle of the top cake and work it over the top and down the sides with a spatula or palette knife. When the cake is completely coated, scoop palmfuls of choc bits and press onto the cake until completely encrusted.

Chocolate fudge frosting

8.Melt the chocolate in a bowl over a pan of simmering water and allow to cool. Beat butter, add the icing sugar a bit at a time, then beat until light.

9.Add melted chocolate and syrup and mix, then add enough cream to make a smooth, spreadable frosting. If the mixture becomes grainy, add more cream, mixing until smooth.

Turn the final cake layer upside-down before placing on top so cake has a flat top. You could omit the chocolate bits and decorate with chocolate curls or sprinkles. PER SERVE Energy 658kcal, 2757kj • Protein 6.5g • Total Fat 33.4g • Saturated Fat 16.5g • Carbohydrate 86g • Fibre 1.6g • Sodium 202mg

Note

Sophie Gray

Ingredients

Method

Chocolate fudge frosting

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