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Death By Chocolate Cake

4 cups plain flour
2 cups raw sugar
1 cup light brown sugar, tightly packed
2 1/4 cups dutch cocoa powder
3 tsp bicarbonate of soda
3 tsp baking powder
1 tsp Vanilla extract
Pinch salt
11/2 cups melted butter
2 1/2 cups strong black coffee, cooled
2 1/2 cups buttermilk (I made my own using 1 cup full fat milk to 1 tablespoon white vinegar ratio)

Frosting
3 cups butter, room temperature
7 1/2 cups icing sugar, sifted
2 1/4 cups dutch cocoa powder
3/4 cup heavy cream plus more if needed
3 to 4 cups Chocolate chips or grated chocolate

Preheat the oven to 175°C and line the base of 3 x 9 inch cake tins. No need to line the sides.
In a stand mixer add the flour, sugars, salt, baking powder, bicarbonate of soda and dutch cocoa and mix on low speed to mix well.
In a separate bowl add the eggs, melted butter, coffee, buttermilk and Vanilla extract. Whisk well to combine.
Start the mixer on low speed and gradually add the wet ingredients into the dry.
Scrape down the bowl and mix again until just combined.
Pour equally into the three prepared cake tin and bake for 35 minutes or until a skewer comes out clean. Leave in the tins until completely cold.
Remove once cold and level of the cakes ready to stack.

Make the frosting by creaming together the butter, cocoa powder and icing sugar. Add the cocoa powder and icing sugar in 3 parts and mix well in between each addition. Make sure you sift them first to avoid lumpy frosting.
Beat until smooth and creamy the add your cream a little at a time until you have a thick and glossy frosting that spreads easily. You may need more, you may need less.

Start stacking the cakes and add the frosting between each layer. Check to make sure the cakes are straight and even.
Use frosting to coat the top and outside of the cake.
Place into a deep tray and add the chocolate chips by hand. Working from the bottom up until the cake is covered.
Place in the fridge to set a little.

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