Six Layer Chocolate Cake
This is a truly indulgent chocolate cake. It is rich to eat, but it is light in the mouth, it doesn't feel like a heavy cake. Small slices are what is needed, a little really does go a long way. My family for the most part are not really big on chocolate cakes, but this one is one they do love.
You can use only dark chocolate only for the ganache, if you prefer.
When the ganache is cooling, stir it every now and then so it sets evenly. Spread onto your cake as soon as it is the consistency you like, do not let it set too hard.
I keep leftover cake in the refrigerator, so it keeps longer. My kids love to microwave the cake for 30 seconds and eat it warm with ice cream. It melts in your mouth this way, the cake is fudgy and the ganache is molten chocolate.
The cakes when cooling can shrink a little. When slicing, alternate the slices so a smaller round is topped by a larger one etc, just place the biggest rounds at the bottom and the top. that way when you are icing the cake it will look perfect.
This takes a little time to make, but it is not difficult.
You can use only dark chocolate only for the ganache, if you prefer.
When the ganache is cooling, stir it every now and then so it sets evenly. Spread onto your cake as soon as it is the consistency you like, do not let it set too hard.
I keep leftover cake in the refrigerator, so it keeps longer. My kids love to microwave the cake for 30 seconds and eat it warm with ice cream. It melts in your mouth this way, the cake is fudgy and the ganache is molten chocolate.
The cakes when cooling can shrink a little. When slicing, alternate the slices so a smaller round is topped by a larger one etc, just place the biggest rounds at the bottom and the top. that way when you are icing the cake it will look perfect.
This takes a little time to make, but it is not difficult.
Recipe
Recipe adapted from The Australian Women's Weekly Food Magazine
Serves 16-20
350 grams butter, softened
2 teaspoons vanilla extract
3 cups (660g) caster sugar
8 eggs, separated
1½ cups (225g) self-raising flour
½ cup (50g) cocoa powder
1½ cups (375ml) buttermilk
Chocolate icing300 grams dark chocolate (70% cocoa), melted
300g milk chocolate (33%) cocoa, melted
375 grams butter, melted
¾ cup (120g) icing sugar
Fresh Strawberries or Raspberries, to decorate
Vanilla Ice Cream, to serve
Serves 16-20
350 grams butter, softened
2 teaspoons vanilla extract
3 cups (660g) caster sugar
8 eggs, separated
1½ cups (225g) self-raising flour
½ cup (50g) cocoa powder
1½ cups (375ml) buttermilk
Chocolate icing300 grams dark chocolate (70% cocoa), melted
300g milk chocolate (33%) cocoa, melted
375 grams butter, melted
¾ cup (120g) icing sugar
Fresh Strawberries or Raspberries, to decorate
Vanilla Ice Cream, to serve
Preheat oven to 180°C/160°C. Grease two deep 20cm round cake pans; line bases with baking paper.
Beat egg whites in a clean large bowl with an electric mixer until soft peaks form, set aside.
Beat butter, extract and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, until just combined. Stir in sifted flour, cocoa and buttermilk.
Fold the egg whites into the cake mixture, in two batches. Divide mixture evenly into pans.
Bake cakes 1 hour or until a skewer inserted into the centre comes out clean. Cool cakes in pans.
Make chocolate icing; Whisk melted chocolates and melted butter together in a medium bowl; whisk in sifted icing sugar. Cool icing to room temperature; whisk until thickened and spreadable.
Reserve half the icing to cover the top and side of cake.
Split cakes into three layers; place one layer on a plate, spread with one-fifth of the icing. Repeat layering with cake and icing, finishing with a cake layer. Spread reserved icing over top and side, using an offset spatula.
Decorate with fresh strawberries or raspberries. Serve with vanilla ice cream.
Beat egg whites in a clean large bowl with an electric mixer until soft peaks form, set aside.
Beat butter, extract and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, until just combined. Stir in sifted flour, cocoa and buttermilk.
Fold the egg whites into the cake mixture, in two batches. Divide mixture evenly into pans.
Bake cakes 1 hour or until a skewer inserted into the centre comes out clean. Cool cakes in pans.
Make chocolate icing; Whisk melted chocolates and melted butter together in a medium bowl; whisk in sifted icing sugar. Cool icing to room temperature; whisk until thickened and spreadable.
Reserve half the icing to cover the top and side of cake.
Split cakes into three layers; place one layer on a plate, spread with one-fifth of the icing. Repeat layering with cake and icing, finishing with a cake layer. Spread reserved icing over top and side, using an offset spatula.
Decorate with fresh strawberries or raspberries. Serve with vanilla ice cream.
Enjoy!
