Chocolate Layer Cake
Rich, moist chocolate sponge cake that can be made into a double-layer filled cake, served with chocolate or vanilla buttercream, and is perfect for birthdays and celebratory occasions.
Ingredients
Good quality dark chocolate (70% cocoa solids)
230g
Unsalted butter (room temperature)
170g
Light brown sugar
350g
Eggs (separated yolks and whites)
3 (large, free-range or organic)
Plain flour (sieved)
370g (sieved)
Baking powder
1 1/2 teaspoons
Bicarbonate of soda
1 1/2 teaspoons
Salt
1/2 teaspoon
Semi-skimmed milk (room temperature)
500ml
Good quality vanilla extract
2 teaspoons
Chocolate or vanilla buttercream (see pages 26 and 29 respectively)
1 batch
Chocolate chips or other sugar decorations
as needed
Instructions
1
Prepare oven and tins
Preheat the oven to 170°C (fan)/190°C/375°F/Gas Mark 5. Grease and line two 20cm cake tins with baking paper
2
Melt the chocolate
Break the chocolate into small pieces and place in a microwave-safe bowl. Heat on medium in 30-second intervals until fully melted, stirring thoroughly between intervals. Alternatively, place the chocolate in a heatproof bowl over a pan of simmering water and heat gently, stirring occasionally, until fully melted. Set aside to cool
3
Cream the butter and sugar
In a large mixing bowl, cream the butter and sugar until pale and smooth, about 3-5 minutes using an electric hand whisk
4
Add egg yolks and chocolate
Whisk the egg yolks in another bowl for a few minutes. Slowly add the yolks to the creamed butter and sugar mixture and beat well. Add the cooled chocolate and beat well again
5
Add flour and milk
Mix the flour, baking powder, bicarbonate of soda and salt in another bowl. Mix the milk and vanilla extract in a measuring jug. Add one-third of the flour mixture to the creamed mixture and beat until combined. Pour in one-third of the milk and beat again. Repeat until all the flour and milk have been added
6
Whisk egg whites and fold in
Using a clean whisk and a clean bowl, whisk the egg whites to soft peaks. Carefully fold the egg whites into the main batter using a metal spoon (do not beat, as this will knock out the air from the mixture)
7
Bake
Divide the batter evenly between the two tins and bake in the oven for about 30 minutes. Insert a skewer into the centre of one of the cakes; it should come out clean when cooked
8
Cool and assemble
Leave in the tins for 10 minutes after removing from the oven, then turn out onto a wire rack to cool. Peel off the baking paper from the base of the cakes. Once cooled, sandwich the two layers together with vanilla or chocolate buttercream and spread more buttercream over the top of the cake. Decorate with chocolate chips or other sugar decorations
9
Storage
The undecorated cake bases can be wrapped in clingfilm and stored at room temperature for up to 3 days, or frozen and used once thawed
