The ultimate chocolate cake
This deliciously moist cake is a show stopper anyone can master.
- Serves 10
- More than 1 hour
- 250g butter, at room temperature
- 2½ cups (500g) castor sugar
- 5 eggs
- 2 tsp (10ml) vanilla essence
- 1 cup (250ml) buttermilk
- 1 cup (125g) cocoa powder, plus extra for dusting
- 1½ cups (225g) self-raising flour
- 1 tsp (5ml) bicarbonate of soda
- 1 tsp (5ml) salt
- 1 large slab (150g) dark chocolate, melted
- Espresso buttercream:
- 400g butter, at room temperature
- 4 cups (520g) icing sugar, sifted
- 2 tsp (10ml) good-quality granulated coffee (dissolved in a splash of boiling water)
- Fresh berries, for serving
- Mint, for decorating
- Preheat oven to 180°C.
- Cream butter and castor sugar together until pale and fluffy. Add eggs, one at a time, whisking until fully incorporated before adding the next one.
- Whisk in vanilla essence and buttermilk.
- Sift cocoa, flour and bicarbonate of soda together, then add salt.
- Fold dry ingredients into egg mixture.
- Fold through melted chocolate.
- Pour batter into 3x20cm or 2x23-25cm lined loose-bottomed cake tins.
- Bake for 45-55 minutes, or until a skewer inserted into the centre of cakes comes out clean.
- Cool completely in cake tins before turning out on a wire rack.
- Whisk butter until fluffy.
- Add icing sugar in 3 batches, whisking until light and fluffy before adding each batch. Whisk in coffee.
- Spread cake tops with buttercream.
- Stack cakes, dust with extra cocoa and decorate with berries and mint.