Chocolate Frosting Layer cake

Chocolate Frosting Layer cake 

For the cake:
  • 2 large free range egg yolks, plus one large white, room temperature
  • 100g caster sugar (1/2 cup)
  • 105g cake flour (3/4 cup)
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 80ml buttermilk (1/3 cup)
  • 3 TBS unsalted butter, melted and cooled
  • 1 TBS vegetable oil
  • 3/4 tsp vanilla
For the frosting:
  • 170g milk or semi-sweet chocolate chips (6 ounces)
  • 200g unsalted butter softened (14 TBS)
  • 86g icing sugar (2/3 cup)
  • 56g cocoa powder (not drink mix) (1/2 cup), sifted
  • 175g golden syrup (1/2 cup, corn syrup)
  • 1 tsp vanilla


  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two six inch round cake tins and line the bottoms with baking paper. Set aside.
  2. Beat the egg white with an electric mixer until it gets foamy.  Continue to beat until it softly mounds, then slowly beat in 2 TBS of the sugar until glossy stiff peaks form. Set aside.
  3. Whisk  the egg yolks together with the buttermilk, melted butter, oil and vanilla until smooth.
  4. Sift the flour, baking powder, soda and salt together in a bowl. Stir in the remaining sugar.  Stir in the egg yolk mixture and mix until almost combined.  Stir in 1/3 of the egg white, then carefully fold in the remaining egg white until there are no longer any white streaks.  Divide between each baking tin.  Tap each tin gently on the counter once to release any air bubbles.
  5. Bake in the preheated oven for 16 to 18 minutes.  A toothpick inserted in the centre should come out  clean with only a few moist crumbs.
  6. Let sit in the tins for 10 minutes before tipping out onto a wire rack to cool completely.  Carefully peel off the paper and discard.  Cool completely before frosting.
  7. To make the frosting, melt the chocolate chips in a bowl in the microwave at 30 second intervals on high, stirring each time, until melted and smooth.  Set aside to cool somewhat.
  8. Whip the butter, sugar, sifted cocoa powder, and salt together until smooth. Beat in the corn syrup and vanilla, then beat in the melted chocolate chips until smooth and creamy.  
  9. Put a small dollop of icing in the middle of a small plate.  Top with one layer of the cake.  Spread with about 1/3 of the frosting. Top with the other cake layer and Spread 1/3 of the frosting on top.  Spread the remaining frosting evenly around the edges.
  10. Cut into wedges to serve.

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