Decadent Choc Layer Cake
This yummy layered chocolate cake is creamy, chocolatey and have you coming back for seconds.
20 minutesPrep Time
50 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings200g unsalted butter, chopped into cubes
200g Dark Chocolate, roughly chopped
1 cup NESTLÉ BAKERS’ CHOICE Cocoa Powder, sifted,
1/2 cup Buttermilk
1½ tsp Vanilla Extract
4 Eggs
2 cups WHITE WINGS Plain Flour, sifted
3 tsp Baking Powder
2 cups CSR Caster Sugar
130g Community Co Walnuts
Fresh berries to decorate
250g Unsalted Butter, softened
½ cup NESTLÉ BAKERS’ CHOICE Cocoa Powder
2 cups CSR Soft Icing Mixture
1/3 cup Milk
Directions
- Preheat oven to 160°C (140°C fan-forced) and line 2 x 20cm-round cake tins with non-stick baking paper.
- Melt the butter and dark chocolate in a saucepan over medium heat. Allow this to cool to room temperature before adding the cocoa, buttermilk, vanilla and eggs and whisk to combine.
- Place the flour, baking powder and sugar in a separate bowl. Add the wet mixture in gradually and whisk until smooth, then whisk on high for 3 minutes or until fluffy. Gently fold through walnuts.
- Divide this mixture between cake tins and bake for 45-50 min or until a skewer inserted into the centre comes out clean. Allow the cakes to cool for 10 minutes before removing from tins and place on a wire rack to cool completely.
- For Frosting: Using an electric mixer, place the butter in a bowl and mix for 3 minutes or until pale and creamy. Add the soft icing mixture, cocoa and milk. Mix for a further 5 minutes, until mixture is fluffy and smooth.
- To Assemble: Using a long bread knife, trim the tops of the cakes (if needed) so they are flat. Place one cake layer on a plate and spread with half of the frosting. Place the second layer and top with the remaining frosting. Decorate with fresh berries and enjoy!