Luscious chocolate layer cake

Luscious chocolate layer cakeAustralian House & Garden


Chocolate cream


Luscious chocolate layer cake

1.Preheat oven to 190°C (170°C fan). Butter 3 x 20cm round springform cake tins and line bases with baking paper.
2.To make cakes, place butter and sugar in a bowl and use an electric mixer to beat until light and fluffy.
3.Add eggs, one at a time, making sure the first is well incorporated before adding the next.
4.Add flour in 3 batches, alternating with half the buttermilk, beginning and ending with flour. Add salt, vanilla and cocoa.
5.In a separate bowl, combine vinegar and bicarb, then beat into batter.
6.Divide mixture between tins. Bake for 20-25 mins, or until cakepulls away from sides of tins and a skewer comes out clean. Cool on a rack for 10mins, then turn out to cool completely, right-side up.
7.To assemble, spread half the chocolate cream on first layer, then place second layer on top and spread with remaining chocolate cream. Place third layer on top.

Chocolate cream

8.Place chocolate in a bowl and set over a saucepan of simmering water. Making sure base of bowl doesn’t touch water.
9.When chocolate is nearly melted, remove bowl to a cool surface and stir until chocolate has melted completely and starts to cool.
10.Beat sour cream into chocolate, cover with plastic wrap and refrigerate for 2 hrs.


11.Melt chocolate and butter in a small saucepan over low heat. Stirring until smooth. Stir in coffee mixture.
12.Spread icing over top of cake with an offset spatula. Leave to set for 1 hour.

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