Chocolate & Berry Layer Cake

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11 Ingredients

630grams Green’s Supreme Chocolate Cake
3 free range eggs
3/4 cup milk
60grams unsalted butter, softened
300milliliter Pura Double Thick Dollop Cream
2tablespoons icing sugar mixture
125grams blueberries
125grams raspberries
125grams strawberries, halved
100grams unsalted butter, softened
1 1/2tablespoons milk

Nutrition per serving

14% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Make this show-stopping chocolate cake layered with chocolate frosting, fresh cream and berries the centrepiece of your festive celebrations.

Method

Step 1 of 4

Preheat oven to 170˚C/150˚C fan-forced. Grease a 7cm deep x 20cm (base) round cake pan. Line base and side with baking paper.

Step 2 of 4

Using an electric mixer, beat cake mix, eggs, milk and butter on low speed until combined. Increase speed to medium and beat for 2 minutes, scraping down side of bowl occasionally. Pour mixture into prepared pan. Bake for 50 minutes or until cake springs back when lightly touched in the centre. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Step 3 of 4

To make frosting, using an electric mixer, beat frosting mix, butter and milk on low speed until combined. Increase speed to medium and beat for 2 minutes, scraping down side of bowl occasionally.

Step 4 of 4

Using a handheld balloon whisk, lightly whisk cream and icing sugar until soft peaks form. (Don’t overwhisk.) Cut cake in half horizontally. Place cake base on a serving plate. Spread cake with frosting followed by 2/3 of the cream mixture. Arrange half of the berries on top. Sandwich with cake top. Gently spread with remaining cream and top with remaining berries. Serve.

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