Before you all think "Seriously, when did she find time to bake this with three kids?". I have to be honest and say that this is an old picture as I have been busy getting ready to move to a new house.
Even though the photo is old the recipe is still amazing and I have cooked it a number of times (sometimes using half the quantity to just get a normal cake with this yummy icing).
The fun thing about this cake is the WOW factor. It is actually a pretty simple cake to bake and ice but the layers make it look pretty special. It is a Donna Hay inspired recipe (my version of her recipe) and I am pretty sure they made this cake on Masterchef about 2 years ago. I was giving birth while it was on but I was told they made it.
So if you are looking to show off a little bit...this is the cake for you. It is also delicious! I will have to give it another go once we are settled in the new house.
Chocolate Layer Cake with Choc Cream Cheese Icing
|Donna makes it look prettier, but it still tasted amazing|
1 cup (250 ml) water
125 g butter, cubed
1/3 cup (35 g) cocoa powder, sifted
2 cups (300 g) flour, sifted
1 teaspoon baking soda, sifted (bicarb soda)
2 cups (440 g) caster sugar
½ cup (125 ml) buttermilk
1 teaspoon vanilla essence/extract
Icing: (makes a lot but then you can just eat it with a spoon :) )
100 g butter, softened
500 g cream cheese at room temperature
2 cups icing sugar, sifted
½ cup (50 g) cocoa powder, sifted
- Pre-heat oven to 160 C. Place water, butter and cocoa in a saucepan over medium heat and stir until butter has melted and set aside to cool slightly.
- Place flour, baking soda and sugar in a bowl, add the cocoa mixture and whisk to combine.
- Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture between 2 greased and lined 20 cm round cake tins, then bake for 40-45 min or until cooked when tested with a skewer.
- Allow to cool in the tins for 10 minutes, then turn out on wire racks to cool completely.
- For the Icing: place the butter and cream cheese in the bowl of an electric mixer and beat for 5-7 minutes until pale and creamy. Add the icing sugar and cocoa and beat for a further 5-7 minutes until light and fluffy.
- To assemble, slice off the round tops of each cake layer to produce 2 smooth, flat layers (don't cut too much though). -Keep the off cuts to spread with the remaining icing so you can indulge before your guests arrive. Then cut each cake horizontally to produce four cakes. Place one layer on a plate, spread with a quater of the icing, and repeat with the remaining layers and icing.
Tip: Where possible turn the layers upside down and ice the uncut cake side. It helps the icing not be become full of cake crumbs
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