Chocolate Layer Cake
A chocolate layer cake with a spring-themed semi-naked finish.
Servings: 8 people
- 1 1/2 cups caster sugar
- 150 grams butter
- 3 eggs
- 2 dessert spoons cocoa
- 1 1/2 dessert spoons arrowroot
- 1/2 cup warm water
- 2 cups SR flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon bicarb soda
- pinch salt
- 1 cup milk
- 1 teaspoon vanilla essence
- 250 grams butter
- 250 grams icing sugar
- 1/2 cup boiling water
- 1/2 cup cold water
Mix cocoa and arrowroot with warm water until it reaches a smooth consistency. Put aside to cool.
Cream butter and sugar.
Add one egg at a time and continue mixing well.
Slowly add cooled cocoa and arrowroot mixture while mixing well.
Sift flour, cream of tartar, bicarb soda and salt.
Add vanilla essence to milk.
Add a little of the dry ingredients and milk alternately until mixture is well combined.
Pour mixture into 4 or 5 well-greased layer cake tins. (Line bottom of tin with baking paper)
Bake in a moderate oven for 20 minutes.
Allow cake to cool in tin for 5 minutes before turning out onto a cooling rack.
Allow to cool completely before decorating.
Beat butter until soft.
Add enough boiling water to the icing sugar so it can be poured into the butter gradually.
Continue beating butter while adding the sugar mixture.
Add a little cold water alternately with a little boiling water until the mixture is soft and creamy without the grainy, sugary texture.
Trim cake layers with a knife to make them consistently flat and round in shape.
Use a piping bag to add cream between each layer of chocolate cake.
Add a little cream on top and side and then smooth and scrape with a spatula to get the "naked cake" effect.
Decorate with flowering peach blossoms or your choice of edible flowers.
Calories: 785kcal | Carbohydrates: 95g | Protein: 7g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 172mg | Sodium: 466mg | Potassium: 170mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1390IU | Calcium: 60mg | Iron: 1.8mg