Ingredients:
Cake:
2 water, boiled
1 cup cocoa powder
2 cup self raising flour
1 1/4 cup butter, softened
2 teaspoon vanilla extract
2 cups caster sugar
2 teaspoon baking powder
5 large eggs
1/2 teaspoon salt
Cake:
2 water, boiled
1 cup cocoa powder
2 cup self raising flour
1 1/4 cup butter, softened
2 teaspoon vanilla extract
2 cups caster sugar
2 teaspoon baking powder
5 large eggs
1/2 teaspoon salt
Buttercream:
7 oz. dark chocolate
3 1/2 cups icing sugar, sifted
1 1/8 cup butter, softened
2 tablespoons milk
2 teaspoons vanilla extract
Frosting:
2 cups dark chocolate
1/2 cup butter.
Directions:
Preheat the oven to 350 degrees F. Grease 12 inch round cake tin. Mix together boiled water and cocoa powder. Set aside to cool down. In another bowl mix together flour, salt and baking powder. Next mix together butter and sugar in another bowl and whisk until fluffy, add in vanilla extract, whisk again, lastly beat in eggs and mix it to combine. Mix in the flour mixture gently. Then stir in cocoa and water.
Pour the mixture into a prepared cake tin, insert into oven and bake 30 minutes or until toothpick comes out clean from it. Remove from oven and let it cool down for 20 minutes. Separate the cake form the tin with knife. Remove from the tin and let it cool down to room temperature. Cut it to 3 round pieces.
Buttercream:
Melt the chocolate over a low heat. Cream the butter, slowly add in icing sugar. Continue to cream the mixture until fluffy. Add in melted chocolate, milk and vanilla extract, mix until well combined and smooth.
Place first piece of cake to a large serving dish, add the cream on top and level with palette knife, place a second piece of cake, again add and level the buttercream. Finally place the last piece of cake on top.
Frosting:
Melt together frosting ingredients over low heat. Coat the cake with frosting. Place in refrigerator for at least 2 hours. Serve with whipped cream.
7 oz. dark chocolate
3 1/2 cups icing sugar, sifted
1 1/8 cup butter, softened
2 tablespoons milk
2 teaspoons vanilla extract
Frosting:
2 cups dark chocolate
1/2 cup butter.
Directions:
Preheat the oven to 350 degrees F. Grease 12 inch round cake tin. Mix together boiled water and cocoa powder. Set aside to cool down. In another bowl mix together flour, salt and baking powder. Next mix together butter and sugar in another bowl and whisk until fluffy, add in vanilla extract, whisk again, lastly beat in eggs and mix it to combine. Mix in the flour mixture gently. Then stir in cocoa and water.
Pour the mixture into a prepared cake tin, insert into oven and bake 30 minutes or until toothpick comes out clean from it. Remove from oven and let it cool down for 20 minutes. Separate the cake form the tin with knife. Remove from the tin and let it cool down to room temperature. Cut it to 3 round pieces.
Buttercream:
Melt the chocolate over a low heat. Cream the butter, slowly add in icing sugar. Continue to cream the mixture until fluffy. Add in melted chocolate, milk and vanilla extract, mix until well combined and smooth.
Place first piece of cake to a large serving dish, add the cream on top and level with palette knife, place a second piece of cake, again add and level the buttercream. Finally place the last piece of cake on top.
Frosting:
Melt together frosting ingredients over low heat. Coat the cake with frosting. Place in refrigerator for at least 2 hours. Serve with whipped cream.
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