Semi-naked Gold Leaf Chocolate Cake
Preparation time is 45minutes
Cook time is 55minutes
Total time is 1hours 40minutes
Serve is for 20 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
20
- 2packets Green’s Deluxe Chocolate Layer Cake Mix
- 6 eggs
- 410grams unsalted butter, softened
- 1 3/4 cups milk
- 225grams cream cheese, softened
- 3 cups 3 cups icing sugar mixture
- 1/3 cup cocoa powder
- 100grams dark chocolate, finely chopped
- 1/3 cup pure cream
- 16packets Ferrero Rocher gift box
- 2packets Dollar Sweets Gold Leaf
Description
Topped with Ferrero Rocher and adorned with edible gold leaf, this opulent semi-naked gold leaf chocolate cake will deliver an extraordinary dessert experience.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Grease and line the base and sides of 2 x 20cm (base) round cake pans with baking paper. Prepare cake mix following packet instructions, using eggs, 120g butter and 1 1/2 cups milk. Spoon into prepared pans. Bake for 50 minutes or until a skewer inserted in centre comes out clean. Transfer to a wire rack to cool. Using a serrated knife, cut cakes in half. To make icing, prepare packet icing sachets using 200g butter and remaining milk.
Step 2 of 3
To make frosting, using an electric mixer, beat cream cheese and remaining butter in a bowl until pale. Add sifted icing sugar and cocoa, beating until combined. Place 1 piece of cake on a plate. Spread with one-third of the frosting. Top with another piece of cake. Repeat layers. Spread icing over cake, scraping away excess icing. Spoon excess icing into a piping bag fitted with a 1cm star nozzle.
Step 3 of 3
Stir chocolate and cream in a heatproof bowl over a saucepan of simmering water until smooth. Pour over top of cake. Pipe 16 portions of icing onto cake. Top each with a Ferrero Rocher. Decorate with gold leaf. Serve.
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