INGREDIENTS
For the cake:
- 150g cocoa powder
- 600ml boiling water
- 360g butter, softened
- 600g caster sugar
- 2tsp vanilla extract
- 6 eggs, room temperature
- 360g self raising flour
- 2tsp baking powder
- ½tsp bicarbonate of soda
- ½tsp salt
For the buttercream:
- 250g butter, softened
- 500g icing sugar, sifted
- 200g dark chocolate plus extra
- 2tsp vanilla extract
- 2tbsp milk
You’ll also need:
- 3x 25cm round baking tins or 4x 20cm round baking tin
INSTRUCTIONS
- Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour the 25cm round cake tins.
- Combine the boiling water with the cocoa powder and stir until smooth. Leave to cool.
- Sift the flour with the baking powder, baking soda and salt, set aside.
- Cream the butter and sugar until light and fluffy. Add the vanilla then the eggs one at a time, beating well between each addition.
- Add all of the flour, gently mix until just combined. Fold in the cooled cocoa.
- Divide the mixture into the prepared cake tins and bake for 35 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Loosen the edges with a knife to reduce cracking the cake as it cools and shrinks. Leave to cool for 20 mins then turn out onto a wire rack to cool completely.
For the buttercream:
- Melt the chocolate over a bain marie.
- Cream the butter until smooth, gradually add the icing sugar and continue to cream until light and fluffy.
- Add the chocolate and beat until combined. Finally add the vanilla and the milk, creaming until combined and the mixture is soft, add a little extra milk if you feel it is not a spreadable mixture.
- Cut the tops off each cake and level. Using a palette knife spread a coating of buttercream onto the top of the bottom two cake layers. Sandwich the three layers together.
- Spread a coating of buttercream over the top of the cake, then coat the sides. Garnish the top with grated chocolate.
Credits to: goodtoknow.co.uk/recipes/534893/triple-layer-chocolate-cake
