Using a palette knife spread a coating of buttercream onto the top of the bottom two cake layers. Finally add the vanilla and the milk, creaming until combined and the mixture is soft, add a little extra milk if you feel it is not a spreadable mixture.Ĭut the tops off each cake and level. Add the chocolate and beat until combined. Leave to cool for 20 mins then turn out onto a wire rack to cool completely.įor the buttercream: Melt the chocolate over a bain marie.Ĭream the butter until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Loosen the edges with a knife to reduce cracking the cake as it cools and shrinks. Fold in the cooled cocoa.ĭivide the mixture into the prepared cake tins and bake for 35 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Add all of the flour, gently mix until just combined. Add the vanilla then the eggs one at a time, beating well between each addition. Leave to cool.Sift the flour with the baking powder, baking soda and salt, set aside.Ĭream the butter and sugar until light and fluffy. Lightly grease and flour the 25cm round cake tins.Ĭombine the boiling water with the cocoa powder and stir until smooth. To make this triple layer chocolate cake, preheat the oven to 180☌/350☏/Gas Mark 4. Child development stages: Ages 0-16 years.
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