Double Chocolate Layer Cake

Last weekend I had the absolute pleasure to make a special birthday cake for Jess from Monaco Nails Mum’s birthday, she asked for the most chocolate of chocolate cakes you could make - if you’re a chocolate cake lover I promise you’ll adore this cake, it’s so yummy! I’ve always had a soft spot for a really good chocolate cake, it reminds me of my Grandma as she would always make us this most delicious chocolate heart cakes for our birthdays, and of course let us lick the beaters! x
Click read more for the recipe.

This cake really is the ultimate birthday cake for anyone who adores chocolate - you can either make it into a single layer cake, heart shape or a tiered cake, it’s completely up to you.

250g unsalted butter, chopped
300g good quality dark chocolate, chopped
2 tablespoons vanilla essence
1/4 cup cocoa powder, sifted
2 1/4 cups plain flour, sifted
2 teaspoons baking soda
2 cups brown sugar
4 eggs
150 ml sour cream
Preheat oven to 180C, butter and flour your preferred cake tin - I used a 8” and a 6” pan for this cake.
In a small saucepan add the butter, cocoa, chocolate and vanilla and melt until combined over a medium to low heat, stirring until butter and chocolate has melted and you have a smooth consistency. Set aside for 5 to 10 minutes to cool slightly.
Add flour, baking soda and sugar to a large mixing bowl and whisk together until combined. Pour in the chocolate mixture, and mix on a low speed, it can crumble a little it’s ok though, it wont fully combine until you add the eggs and sour cream. Add in the eggs and sour cream and mix until well combined, the batter will be thick and glossy.
Divide evening between the cake pans that you wish to use and bake for around 30 -35minutes or until a skewer inserted comes out just clean. Allow to cool slightly in the tins before transferring to a wire rack to cool completely before icing.

Chocolate Ganache Buttercream

350g unsalted butter, softened
200g icing sugar, sifted
250g good quality dark or milk chocolate
2 heaped tablespoons cocoa powder
dash of cream
2 teaspoons vanilla essence
In a large mixing bowl combine the butter and icing sugar until light and fluffy. Place the chocolate, cocoa powder and cream into either a glass or metal bowl that will fit tightly over a saucepan of simmering water (make sure the water doesn’t touch the bottom of the bowl) melt the chocolate mix until smooth then pour into the butter mixture. Add the vanilla and continue to beat the buttercream until smooth and combined.

Assembling your cake

Once all of your cakes have cooled completely, you will need to carefully level them using a bread knife so that the tops are all flat.
Starting with the 8” cake, spread a small amount of icing onto the cut side of the cake and then stick to either the cake board or cake stand. Add 1 cup of icing to the top of your cake, using a pallet knife spread on top of the cake until you have a nice smooth finish, you will need to crumb coat the side of the cake – you only want a thin veil of icing on the side of the cake, this is so the thicker layer of icing has something to stick to. Place the first layer into the fridge and allow to cool before adding the 6” cake spread 1/2 cup of icing atop the cake and crumb coat the sides, carefully place the cake into the fridge for 10min to cool.
Once cooled, you can add a nice thick layer of icing to the sides of your cake as well as the top - you can make the icing as textured or as smooth as you like. Cover with candles or fresh flowers and enjoy a generous slice with your nearest and dearest. x