Thursday, September 15, 2011

Chocolate layer cake

As we are going away this weekend, I have spent my day baking and organising the family, baked heartbreak pies dreamboat slice to take to our friends to say thanks for having us, shortbread to send with my son to granny's so he doesn't eat her out of house and home, chocolate macarons to satisfy my macaron urge and finally a birthday cake for my aunts friends 40th.  It's been a blustery day out there and I've been feeling so melancholy lately so it feels good to bake!  Lucky two out of four things will be sent away with others or else I wouldn't be able to fit my wedding dress.

This cake is a mix and match from a couple of recipes I like...hope you enjoy making and eating it, it's super easy and looks like you slaved for hours in the kitchen.  Sorry I can't cut a piece to show you, you'll just have to make it!

Chocolate layer cake

170g softened butter
1 1/2 c brown sugar
2 free range eggs
1 1/2 teaspoons of baking soda
1 1/2 c milk
2 1/4 c plain flour
3 tsp baking powder
1/2 c cocoa

GANACHE FILLING:

250g dark chocolate melts
1/2 c cream

ICING:

250g butter, softened
2 c icing sugar,sifted
1 c cocoa, sifted
4 tbsp milk



Preheat oven to 160 degrees.  Line the base of a 22cm cake tin with baking paper and grease the sides.
Beat the butter and sugar with an electric mixer until pale and creamy.  Add eggs one at a time and mix well. Dissolve the soda in the milk, then add to butter mixture with sifted flour, baking powder and cocoa.  Beat until combined.  Spoon into your lined tin and bake for about 1 hour or until skewer comes out clean.  Cool completely on a wire rack.

To make the ganache, put the cream into a heavy based saucepan over medium heat, heating until just before boiling point, when it's hot enough add the chocolate and take off the heat and leave for 5 minutes.  Stir until it's all combined and smooth then place aside to cool at room temperature.  It should become nice and thick.

To make icing, beat butter with an electric mixer until very pale and creamy, add half the sifted together icing sugar and cocoa, then the milk, then remaining icing sugar/cocoa.  

When cooled, carefully slice in half horizontally and spread one side with ganache mixture, place one side back on then ice the whole cake with the icing mixture covering it completely.  You could use a piping bag if you wish or just a knife.  Decorate as you wish!  I had to do fondant martini glasses sprinkled with glitter in honour of her cocktail party theme.






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