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Luscious chocolate layer cake
Recipe Loukie Werle
Photography John Paul Urizar
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Less than 60 minutes
Australian House & Garden recipe for Luscious chocolate layer cake
125g unsalted butter, at room temperature
1⅓ cups (300g) caster sugar
2 large eggs
Heaped 1⅔ cup (270g) plain flour, sifted
1 tsp salt
1 tsp vanilla extract
⅓ cup (50g) cocoa powder, sifted
1 tbsp white wine vinegar
1 tsp bicarb soda
100g dark chocolate (70 per cent cocoa), broken into small pieces
200ml sour cream
125g dark chocolate, broken into small pieces
60g unsalted butter
2 tbsp instant espresso granules, dissolved in 2 tbsp boiling water
1 To make chocolate cream, place chocolate in a bowl and set over a saucepan of simmering water, making sure base of bowl doesn’t touch water. When chocolate is nearly melted, remove bowl to a cool surface and stir until chocolate has melted completely and starts to cool. Beat sour cream into chocolate, cover with plastic wrap and refrigerate for 2hrs.
2 Preheat oven to 190°C (170°C fan). Butter 3x 20cm round springform cake tins and line bases with baking paper.
3 To make cakes, place butter and sugar in a bowl and use an electric mixer to beat until light and fluffy. Add eggs, one at a time, making sure the first is well incorporated before adding the next. Add flour in 3 batches, alternating with half the buttermilk, beginning and ending with flour. Add salt, vanilla and cocoa. In a separate bowl, combine vinegar and bicarb, then beat into batter.
4 Divide mixture between tins. Bake for 20-25mins, or until cake pulls away from sides of tins and a skewer comes out clean. Cool on a rack for 10mins, then turn out to cool completely, right-side up.
5 To assemble, spread half the chocolate cream on first layer, then place second layer on top and spread with remaining chocolate cream. Place third layer on top.
6 To make chocolate icing, melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Stir in coffee mixture. Spread icing over top of cake with an offset spatula. Leave to set for 1hr. If not serving cake immediately, place in refrigerator. Remove from refrigerator 30mins before serving to bring it to room temperature.
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