Make some dramatic chocolate shards by melting chocolate and spreading thinly over baking paper. When set, use a hot knife to cut large triangles to create a dramatic silhouette to your cake.

Ingredients

Sponge:
1 cup Sugar
4 Eggs
180ml Water
5ml / 1 teaspoon Vanilla essence
125g Butter
250g / 2 cups Cake Wheat Flour
30g / 60ml Cocoa powder
5ml / 1 teaspoon Salt
10ml / 2 teaspoons Baking powder

Chocolate Buttercream:
170g Butter
1 cup Cocoa powder
5 cups Icing sugar
½ cup and 15ml Milk

Recipe Instructions

Pre-heat oven to 180°C and grease and flour two 18cm cake tins.

Beat sugar and eggs until fluffy. Heat water, vanilla and butter. Add to the egg and sugar mixture and mix until well combined.

Sieve all dry ingredients and add to wet ingredients mixture. Mix until well combined.

Pour evenly into the two prepared tins. Bake for 30 – 35 minutes in the pre-heated oven, until an inserted skewer comes out clean. Cool for 10 minutes before removing the cakes from tins to cool.

To make the icing: Cream butter until light and fluffy. Stir in cocoa and icing sugar alternately with milk and vanilla. Beat to a spreading consistency.

Split layers of cooled cake horizontally and cover the top of each layer with icing, then stack them onto a serving plate. Ice the outside of the cake and decorate.

General Info:

45 Minutes
Serves: 1 Cake

Cake Wheat Flour

Available in 1 kg, 2,5 kg, 5 kg, 10 kg, 12,5 kg, 25 kg, 50 kg

View Product

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