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Decadent Choc Layer Cake
This yummy layered chocolate cake is creamy, chocolatey and have you coming back for seconds.
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Recipe - SUPA IGA Meadowbank
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Decadent Choc Layer Cake
Prep Time20 Minutes
Servings8
Cook Time50 Minutes
Ingredients
200g unsalted butter, chopped into cubes
200g Dark Chocolate, roughly chopped
1 cup NESTLÉ BAKERS’ CHOICE Cocoa Powder, sifted,
1/2 cup Buttermilk
1½ tsp Vanilla Extract
4 Eggs
2 cups WHITE WINGS Plain Flour, sifted
3 tsp Baking Powder
2 cups CSR Caster Sugar
130g Community Co Walnuts
Fresh berries to decorate
250g Unsalted Butter, softened
½ cup NESTLÉ BAKERS’ CHOICE Cocoa Powder
2 cups CSR Soft Icing Mixture
1/3 cup Milk
Directions
  1. Preheat oven to 160°C (140°C fan-forced) and line 2 x 20cm-round cake tins with non-stick baking paper.
  2. Melt the butter and dark chocolate in a saucepan over medium heat. Allow this to cool to room temperature before adding the cocoa, buttermilk, vanilla and eggs and whisk to combine.
  3. Place the flour, baking powder and sugar in a separate bowl. Add the wet mixture in gradually and whisk until smooth, then whisk on high for 3 minutes or until fluffy. Gently fold through walnuts.
  4. Divide this mixture between cake tins and bake for 45-50 min or until a skewer inserted into the centre comes out clean. Allow the cakes to cool for 10 minutes before removing from tins and place on a wire rack to cool completely.
  5. For Frosting: Using an electric mixer, place the butter in a bowl and mix for 3 minutes or until pale and creamy. Add the soft icing mixture, cocoa and milk. Mix for a further 5 minutes, until mixture is fluffy and smooth.
  6. To Assemble: Using a long bread knife, trim the tops of the cakes (if needed) so they are flat. Place one cake layer on a plate and spread with half of the frosting. Place the second layer and top with the remaining frosting. Decorate with fresh berries and enjoy!
20 minutes
Prep Time
50 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
200g unsalted butter, chopped into cubes
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Western Star Unsalted Butter, 250 Gram
Special
$3.50 was $4.00$1.40/100g
200g Dark Chocolate, roughly chopped
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Cadbury Old Gold Dark Chocolate Original, 180 Gram
30% Off
$3.50 was $5.00$1.94/100g
1 cup NESTLÉ BAKERS’ CHOICE Cocoa Powder, sifted,
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Nestlé Bakers' Choice Cocoa, 190 Gram
25% Off
$3.00 was $4.00$1.58/100g
1/2 cup Buttermilk
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Dairy Farmers Buttermilk, 600 Millilitre
$2.75$0.46/100ml
1½ tsp Vanilla Extract
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Queen Natural Vanilla Concentrated Extract, 50 Millilitre
$7.63$15.26/100ml
4 Eggs
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Pace Farm Wrap Eggs, 6 Each
$2.99$0.50 each
2 cups WHITE WINGS Plain Flour, sifted
an image
White Wings Premium All Purpose Plain Flour, 1 Kilogram
$3.00$3.00/kg
3 tsp Baking Powder
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McKenzie's Baking Powder, 125 Gram
$2.50$2.00/100g
2 cups CSR Caster Sugar
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CSR Caster Sugar, 500 Gram
$1.70$0.34/100g
130g Community Co Walnuts
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Community Co Walnut, 130 Gram
$3.50$2.69/100g
Fresh berries to decorate
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Blackberries Punnet 125 grams, 1 Each
$8.99
250g Unsalted Butter, softened
an image
Western Star Unsalted Butter, 250 Gram
Special
$3.50 was $4.00$1.40/100g
½ cup NESTLÉ BAKERS’ CHOICE Cocoa Powder
an image
Nestlé Bakers' Choice Cocoa, 190 Gram
25% Off
$3.00 was $4.00$1.58/100g
2 cups CSR Soft Icing Mixture
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CSR Icing Sugar Soft Mixture, 1 Kilogram
$3.61$3.61/kg
1/3 cup Milk
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Pauls Smarter White Milk, 2 Litre
$3.99$2.00/l

Directions

  1. Preheat oven to 160°C (140°C fan-forced) and line 2 x 20cm-round cake tins with non-stick baking paper.
  2. Melt the butter and dark chocolate in a saucepan over medium heat. Allow this to cool to room temperature before adding the cocoa, buttermilk, vanilla and eggs and whisk to combine.
  3. Place the flour, baking powder and sugar in a separate bowl. Add the wet mixture in gradually and whisk until smooth, then whisk on high for 3 minutes or until fluffy. Gently fold through walnuts.
  4. Divide this mixture between cake tins and bake for 45-50 min or until a skewer inserted into the centre comes out clean. Allow the cakes to cool for 10 minutes before removing from tins and place on a wire rack to cool completely.
  5. For Frosting: Using an electric mixer, place the butter in a bowl and mix for 3 minutes or until pale and creamy. Add the soft icing mixture, cocoa and milk. Mix for a further 5 minutes, until mixture is fluffy and smooth.
  6. To Assemble: Using a long bread knife, trim the tops of the cakes (if needed) so they are flat. Place one cake layer on a plate and spread with half of the frosting. Place the second layer and top with the remaining frosting. Decorate with fresh berries and enjoy!