These cakes bake quite high, so you can even slice each layer through to make a 4-layer cake to really impress your guests.

Ingredients

Sponge:
2 cups Cake Wheat Flour
2 cups White sugar
¾ cup Unsweetened cocoa powder
2 teaspoon Baking powder
1 teaspoon Bicarbonate of soda
1 teaspoon Salt
1 teaspoon Instant coffee granules
1 cup Milk
½ cup Vegetable oil
2 Large eggs
10 ml / 2 teaspoons Vanilla essence
1 cup Boiling water

Chocolate buttercream:
375 g Butter (softened)
1 cup Unsweetened cocoa
5 cups Icing sugar
125 ml Milk
10 ml / 2 teaspoons Vanilla essence
½ teaspoon Instant coffee granules

Recipe Instructions

Pre-heat oven to 180°C. Grease 2 x 20cm cake pans.

Add flour, sugar, cocoa, baking powder, bicarbonate of soda, salt and coffee granules to a large bowl, whisk through to combine well.

Add milk, oil, eggs and vanilla to flour mixture and mix together until well combined. Slowly add boiling water to the cake batter and beat at high speed for about 1 minute, to add air to the batter.

Pour into the 2 cake pans and bake for 30 to 35 minutes or until baked through.

Allow to cool for ± 10 minutes. Remove from the pan and cool completely.

For the buttercream, add the cocoa to a large bowl of a mixer, whisk through to remove any lumps. Add the butter and mix until well combined. Add sugar and milk to the mixture by adding 1 cup sugar, followed by a tablespoon of milk. After each cup, turn mixer to high speed for about 1 minute. Repeat until all sugar and milk have been added. Add vanilla and coffee granules and combine well. If frosting appears too wet, add more icing sugar. If too dry, add more milk.

Sandwich the 2 cakes using some of the frosting in between. With a spatula, spread frosting around and on top of cake until all frosting is used up.

General Info:

1 Hour

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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