Chocolate layer cake recipe
Chocolate Layer Cake recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|350 g||unsalted butter, softened|
|375 g||caster sugar|
|300 g||plain flour|
|125 g||ground almonds|
|6 tbsp||unsweetened cocoa powder|
|2 tsp||baking powder|
|2 tsp||vanilla extract|
|125 ml||freshly brewed coffee|
|For the Frosting:|
|80 g||unsalted butter|
|200 g||semi-sweet chocolate, , 40-60% cocoa content, finely chopped|
|2 medium||eggs, previously pasteurised|
|200 g||icing sugar|
Preheat oven to Gas Mark 4, 180°C, 350°F.
Grease 2, 9-inch springform cake tins and line throughout with baking parchment.
Cream the butter and sugar in a bowl until light. Add the eggs, one at a time and beat well.
Add flour, cocoa and baking powder, vanilla and almonds. Add the coffee and mix well.
Divide between the two tins and bake for 30-45 minutes or until a skewer inserted into the centres of the cakes comes out clean.
Cool the cakes and chill them for several hours. When chilled, slice each horizontally into two equal rounds.
To make the frosting: Melt the butter in a bowl over hot water. Add the chocolate and stir until it melts. Beat the pasteurised eggs with the icing sugar in another bowl and then mix in the chocolate mixture.
Use about two thirds of the mixture, divided equally between the layers and the remainder over the top and sides. Chill the cake for an hour or more to harden the frosting. Allow to reach room temperature (1-2 hours) before serving.
Note: although the frosting utilises raw eggs, if pasteurised as recommended, the cake is safe for all groups including those who might otherwise be at risk to Salmonella.
ca. 1 hr 20 min
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