My wonderful mum celebrated her birthday yesterday and I wanted to whip up a little treat to show her just sweet I think she is. If I was going to do this right, Donna Hay's 4 tier chocolate layer cake was the only way to go! Believe me when I say this can be done - quite simply at that! The kind-to-first-timers-recipe makes things a whole heap easier to tackle. Being a tad pedantic for bakers-perfection can possibly, just maybe have something else to do with the whole thing standing upright! A little effort for a whole lotta gain, though.
- ½ cup (125ml ) water
- 60g butter, chopped
- 2 tablespoons cocoa, sifted
- 1 cup (150g) plain (all-purpose) flour, sifted
- ½ teaspoon bicarbonate of (baking) soda, sifted
- 1 cup (220g) caster (superfine) sugar
- 1 egg
- ¼ cup (60ml) buttermilk
- ½ teaspoon vanilla extract
chocolate cream cheese frosting:
- 50g butter, softened
- 250g cream cheese
- 1 cup (160g) icing (confectioner’s) sugar mixture, sifted
- ¼ cup cocoa, sifted
Preheat oven to 150°C (300°F).
Place water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the egg, buttermilk and vanilla and whisk to combine.
Divide mixture between 2 lightly greased 12cm round cake tins lined with non-stick baking paper. Bake for 40–45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely.
Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy.
p.s. I made 4-times the amount as the recipe only fills a 12cm round tin.
If anyone gives this one a go, I'd be interested to hear how your layers stacked up! x