Layered Chocolate Cake

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This is a recipe that I have made a few times now. It looks spectacular and is pretty easy to make. It can be thrown together last minute and it looks like you have spent hours preparing it.

So firstly preheat your oven to 160 degree celcius and prepare the baking tins. I made 3 cakes in 20 cm tins. If you wanted you could make 2  and slice them in half to make 4 layers. I find 3 works better, but have made it with 4 before. Line the base of your tins with baking paper

Now for the cake, place the butter, sugar and vanilla in your electric mixer. Beat for 10-12 minutes until light and creamy. Gradually add the eggs and beat well. Fold through the flour, cocoa, baking powder, salt and milk. Spoon the mixture into the pans, as evenly possible.

Place in the oven and cook for 45-50 minutes. Once cooked stand in the tins for 10 minutes, then turn out to cool on a cooling rack.

Now for the filling dissolve the coffee granules in the water. Mix together the coffee mixture, mascarpone cheese and icing sugar.

For the icing place the chocolate and cream in a small saucepan over a low heat and stir until melted and smooth. Cool for 10 minutes before assembling cake.

To assemble place the first cake on the cake stand or plate. Spread half the mascarpone filling over the cake. Place the next cake on and spread the remainder of the filling on top. Place the top cake on. Pour half the icing over the top, use your palette to spread icing. Then use your palette knife to spread remainder of the icing around the side.



It is a fairly rich cake so it is probably best if you serve in with some cream. This cake is definitely a winner and an impressive birthday cake.

Until next time happy cooking, Kate.


***Ingredients

 Cake

  • 220 g unsalted butter
  • 2 cups caster sugar (440 g)
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cups plain flour (300 g), sifted
  • 1/2 cup cocoa powder (60 g), sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 cup milk
Mascarpone filling
  • 2 tablespoons instant coffee granules, dissolved in 1 1/2 tablespoons boiling water
  • 750 g mascarpone cheese
  • 3/4 cup incing sugar (120 g), sifted
Chocolate Truffle icing
  • 400 g dark chocolate
  •  1/2 cup pouring cream

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