Preparation time is 1hours
Cook time is 50minutes
Total time is 1hours 50minutes
Serve is for 15 people
Difficulty level: 4 out of 4
15 Ingredients
chocolate buttercream
- 250grams unsalted butter, softened
- 2 cups pure icing sugar, sifted
- 2tablespoons cocoa powder, sifted
- 2tablespoons milk
chocolate glaze
- 3/4 cup pure icing sugar, sifted
- 2tablespoons cocoa powder, sifted
- 375grams unsalted butter, chopped
- 1 1/2 cups stout (see Tip)ingredient tipVariationIf you’d prefer not to use stout, replace it with any non-alcoholic beer or cider.
- 3 cups caster sugar
- 1 1/2 cups cocoa powder
- 3 cups plain flour
- 3teaspoons baking powder
- 3 Woolworths free range eggs
- 1 1/3 cups Woolworths buttermilk
- 2teaspoons vanilla extract
Nutrition per serving
2630kJ
Protein
7.1grams
Sugars
72.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Decadent chocolate buttercream is layered between chocolate cake, then topped with a chocolate glaze. It's a stunning dessert that's sure to impress.
Instruction tip
Tip:Layer crumbled trimmed cake tops into glasses with whipped cream or yoghurt, then top with berries for a quick dessert.
Method
Step 1 of 7
Preheat oven to 180°C/160°C fan-forced. Grease 2 x 20cm (6cm deep) round cake pans. Line bases and sides with baking paper.
Step 2 of 7
Stir butter and stout in a medium saucepan over medium heat for 3 minutes or until butter has melted. Reduce heat to low, then add caster sugar and cook, stirring, for 2 minutes or until sugar has dissolved. Set aside to cool for 5 minutes.
Step 3 of 7
Sift cocoa, flour and baking powder in a medium bowl and stir to combine. Whisk eggs, buttermilk and vanilla in a separate medium bowl until combined. Add stout mixture and flour mixture to egg mixture and whisk until just combined.
Step 4 of 7
Divide mixture evenly between pans. Bake for 1 hour or until a skewer inserted in centres comes out clean. Cool cakes completely in pans.
Step 5 of 7
Meanwhile, to make the chocolate buttercream, use an electric mixer to beat butter until creamy. Gradually add icing sugar and cocoa, beating until combined. Add milk and beat until combined.
Step 6 of 7
To make the chocolate glaze, stir icing sugar, cocoa and 1 tbs boiling water in a medium bowl until smooth.
Step 7 of 7
Level tops of cakes, then halve horizontally. Place 1 cake layer on a plate. Top with one-third of the buttercream. Repeat layering with cake and buttercream. Pour glaze over top of cake, allowing it to drip down sides. Serve.
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