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Yields1 Serving
The Cake
 2 Extra Large Eggs
 375 ml Sugar
 310 ml Flour
 3 ml Salt
 5 ml Bicarbonate of Soda
 3 ml Baking Powder
 180 ml Cocoa Powder
 180 ml Hot Coffee
 50 g Chocolate
 90 ml Oil
 180 ml Milk
 30 ml Lemon Juice
 3 ml Vanilla Extract
Buttercream
 120 g Soft Butter
 300 g Icing Sugar (Sifted)
 30 ml Milk
 45 ml Caramel Sauce
 Extra Caramel Sauce to Decorate

DIRECTIONS

The Cake
1

Grease three 15cm round tins and line the base with baking paper.

2

Preheat oven to 160ºC

3

Mix lemon juice and milk, allow to curdle.

4

With a stand mixture, whisk eggs until light and fluffy.

5

Mix chocolate with the coffee and mix well. Set aside.

6

Sieve the flour, baking powder, bicarb, sugar, salt and cocoa powder.

7

Turn the mixer down to the lowest setting, add oil and whisk well.

8

Add the milk and then add the dry ingredients slowly until completely combined.

9

Divide between the tins.

10

Bake for 30 to 35 Minutes until a tester comes out clean.

11

Allow to cool completely in the tins.

The Buttercream
12

Combine the butter and the icing sugar in a stand mixture.

13

Using the paddle attachment, beat well.

14

Add the milk and caramel and combine well.

To assemble
15

Remove cake from tin and remove baking paper. Place onto serving dish.

16

Spread a third of the buttercream on the first cake. Drizzle caramel on top of the buttercream.

17

Repeat with the next two cake layers.

18

Store in an airtight container for up to a week.

Ingredients

The Cake
 2 Extra Large Eggs
 375 ml Sugar
 310 ml Flour
 3 ml Salt
 5 ml Bicarbonate of Soda
 3 ml Baking Powder
 180 ml Cocoa Powder
 180 ml Hot Coffee
 50 g Chocolate
 90 ml Oil
 180 ml Milk
 30 ml Lemon Juice
 3 ml Vanilla Extract
Buttercream
 120 g Soft Butter
 300 g Icing Sugar (Sifted)
 30 ml Milk
 45 ml Caramel Sauce
 Extra Caramel Sauce to Decorate

Directions

The Cake
1

Grease three 15cm round tins and line the base with baking paper.

2

Preheat oven to 160ºC

3

Mix lemon juice and milk, allow to curdle.

4

With a stand mixture, whisk eggs until light and fluffy.

5

Mix chocolate with the coffee and mix well. Set aside.

6

Sieve the flour, baking powder, bicarb, sugar, salt and cocoa powder.

7

Turn the mixer down to the lowest setting, add oil and whisk well.

8

Add the milk and then add the dry ingredients slowly until completely combined.

9

Divide between the tins.

10

Bake for 30 to 35 Minutes until a tester comes out clean.

11

Allow to cool completely in the tins.

The Buttercream
12

Combine the butter and the icing sugar in a stand mixture.

13

Using the paddle attachment, beat well.

14

Add the milk and caramel and combine well.

To assemble
15

Remove cake from tin and remove baking paper. Place onto serving dish.

16

Spread a third of the buttercream on the first cake. Drizzle caramel on top of the buttercream.

17

Repeat with the next two cake layers.

18

Store in an airtight container for up to a week.

Double Chocolate Cake with Caramel Buttercream

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