Description
Bake in 2 round 23cm tins
Ingredients
Units
Scale
- 150g self-raising flour
- 50g cocoa powder
- 1tsp baking powder
- 200g caster sugar
- 200g softened butter
- 1/2 tsp salt
- 4 eggs
- 1tsp vanilla essence
- 1/4 c milk
- 200g dark chocolate
- 75g soft butter
- 200g sifted icing sugar
- 30g sifted cocoa
- 1tsp vanilla essence
- 250ml fresh cream
Instructions
Chocolate cake
- Beat butter until soft and fluffy, add sugar, and beat until creamy, add vanilla essence, and 1 egg at a time, mixing well after each addition.
- Sift flour, cocoa, salt, and baking powder in a separate bowl, then fold in a little at a time into the butter mixture.
- Add milk to the mixture.
- Divide into 2 round 23cm tins that are greased, smooth down the mixture in tins with a spoon, and bake for 15-17 min at 180C.
- Cool in tins for 10 min before turning out, and cool thoroughly.
- Icing:
- I don’t really measure when I do the icing.Β
- Cream butter, add the icing sugar a little at a time.
- Add the vanilla essence, then the cocoa powder, and set aside.
- The cream I whipped them with an electric whisk.
- Add a splash of vanilla essence and Β±1tsp icing sugar and fold it in (if you use it, as I didn’t add it as the butter icing and ganache topping is richly sweet).
Filling:
- Before sandwiching the two layers with fresh whipped cream, cover it with chocolate buttercream icing.
Chocolate ganache:
- Place 250ml fresh cream in a pot over medium heat, let it warm through but not boil.
- Remove from heat.
- Add 200g dark chocolate, let it sit for 5 min, then stir well.
- Cool before pouring over the iced cake and decorate as desired.
Notes
Prepared,Β tried, and tested Melenie Govender Pillay from The Recipe Hunter: Tried and Tested Recipes From Home ChefsΒ
Nutrition
- Serving Size: 1