Chocolate Cake Six layers

Chocolate Vake Six layers

Chocolate Cake Six layers


  • 350g butter, softened
  • 2 teaspoons vanilla extract
  • 3 cups (660g) caster sugar
  • 8 eggs, separated
  • 11/2 cups (225g) self-raising flour
  • 1/2 cup (50g) cocoa powder
  • 11/2 cups (375ml) buttermilk
  • 600g dark eating chocolate, melted
  • 375g butter, melted
  • 3/4 cup (120g) icing sugar

Preparation method

1. Preheat oven to 180°C (160°C fan-forced). Grease two deep 20cm-round cake pans;
line bases with baking paper.
2. Beat butter, extract and sugar in large bowl with electric mixer until light and fluffy; beat in egg yolks, one at a time, until just combined. Stir in sifted dry ingredients and buttermilk.
3. Beat egg whites in clean large bowl with electric mixer until soft peaks form; fold into cake mixture in two batches. Divide mixture between pans. Bake about 1 hour or until cooked when tested. Cool cakes in pans.
4. CHOCOLATE ICING: Whisk chocolate and butter together in medium bowl; whisk in sifted icing sugar. Cool icing to room temperature; whisk until thickened and spreadable. Reserve half of the icing.
5. Split cakes into three layers; place one layer on plate, spread with some of Chocolate Icing. Repeat with remaining layers and icing. Spread reserved icing all over cake.Suitable to freeze. Chocolate Icing suitable to microwave.

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