Chocolate Layer Cake
- 25mins
Ingredients
Water
1 1/2 cups (375mL)
Unsalted Butter, Chopped
190g
Cocoa, Sifted
½ Cup (50g)
Plain (All-Purpose) Flour, Sifted
3 Cups (450g)
Teaspoons Bicarbonate Of (Baking) Soda, Sifted
1½ Teaspoons
Caster (Superfine) Sugar
3 Cups (660g)
Eggs
3
Buttermilk
¾ Cup (180ml)
Vanilla Extract
1½ Teaspoons
Deep South Vanilla Ice Cream
1 Scoop
Unsalted Butter, Softened
100g
Cream Cheese, Chopped
500g
Icing (Confectioner’s) Sugar Mixture, Sifted
2 Cups (320g)
Cocoa, Sifted
½ Cup (50g)
Method
Preheat oven to 160ºC (325ºF). Place the water, butter and cocoa in a medium saucepan over medium heat and stir until the butter is melted. Place the flour, bicarbonate of 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 the mixture between 2 x 20cm-round lightly greased cake tins lined with non-stick baking paper. Bake for 65–70 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
To make the frosting, place the butter and cream cheese in an electric mixer and beat for 6–8 minutes or until pale and creamy. Scrape down the sides of the bowl, add the icing sugar and cocoa and beat for a further 6–8 minutes or until pale and fluffy.
Trim the tops from the cakes and slice in half horizontally. Place one cake layer on a plate and spread with ¼ of the frosting. Repeat with remaining layers and frosting. Serve with a scoop of vanilla ice cream.
