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For The Cake
325g of Caster Sugar
325g of Unsalted Butter
300g of Self Raising Flour
1/2 tsp of Baking Powder
25g of Cocoa Powder
75g of Dark Chocolate
For The Buttercream
350g of Unsalted Butter
700g of Icing Sugar
20g of Cocoa Powder
50g of Dark Chocolate
For the dARK cHOCOLATE dRIP
75ML OF doUBLE cREAM
100G OF dARK cHOCOLATE
1. Pre-heat the over to 180 degrees (fan) and grease and line 4 7 inch cake tins.
2. Cream together the butter and sugar till light and fluffy. (Roughly 5 minutes.)
3. Add the eggs, one at a time, making sure each one is fully incorporated until adding the next.
4. Sieve and fold in the flour, cocoa powder and baking powder.
5. Melt the chocolate over a pan of boiling water, set aside for a few minutes to cool, then, add this to your cake batter along with the espresso/coffee.
6. Divide the mixture evenly between the four baking tins. Place in the oven and bake for 22-25 minutes, or until a skewer comes out the centre of the cake clean. Leave to cool completely before removing from the cake tins.
7. To make your buttercream beat your butter until light a pale, around 5 minutes, gradually add the icing sugar and cocoa powder in small batches, once all icing sugar is incorporated beat for a further 3 minutes.
8. Melt the dark chocolate in a bowl over boiling water, once melted leave to cool for a few minutes before adding it to your buttercream, beat for a few minutes to make sure all ingredients are fully combined.
9. To build your cake spread and even layer of buttercream in-between each layer of sponge. Then add a thin layer of buttercream round the outside of your cake and place in the fridge, for 20 - 30 minutes, to set - this is your crumb coat.
10. Add another, thicker, layer of buttercream to the outside of you cake and using a palate knife of bench scrapper smooth out the edges. Once smooth place in the fridge to chill.
11. In a medium saucepan bring the cream to a gentle boil, remove from the heat, add your dark chocolate and stir till the chocolate has melted. Wait a few minutes to allow the chocolate to cool, cover the cake and use a tea spoon to encourage the drip down the side of the cake. Finish with some more buttercream and a sprinkling of chocolate sprinkles.
All my Love
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