Recipe and video for this amazing chocolate cake – the ultimate chocolate cake, with chocolate sponge, chocolate buttercream, nutella swirl topped with a chocolate ganache drip, chocolate buttercream russian piping chocolate ganache stars and chocolate macarons with gold leaf!
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350g plain flour
100g cocoa powder
350g granulated sugar
100g muscovado sugar
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla paste
200g melted butter
150ml canola oil
680g icing sugar
70g cocoa powder
50g dark chocolate
chocolate macarons (recipe and video coming soon)
Preheat oven to 140c (fan) and line 2 19cm cake tins.
In a large bowl, sift in the flour and cocoa powder. Add the granulated and muscovado sugar along with the baking powder and baking soda and whisk until combined.
In a separate bowl whisk together the milk, eggs and vanilla paste until smooth.
In a large bowl whisk together the oil and melted butter until combined.
Add the flour mixture into the butter mixture and whisk until you get a wet sand-like mixture.
While whisking gradually add the milk and egg mixture, whisking until combined.
Separate the batter evenly between the 2 cake pans and bake in the centre of the oven for 60-70 minutes (or until a toothpick comes out clean).
Remove from oven and place the cake tins on a cooling rack for cool for 15 minutes, before removing the cakes from the tins and allowing to cool completely.
In a large bowl whisk the room temperature butter.
Add the icing sugar and whisk until combined.
Sift in the cocoa powder and pour in the cream.
Whisk until smooth.
Cut each sponge into 3 layers, removing the top layer. (The top layer can be used for making things like cake pops!)
Place a little of the buttercream on to a cake board and place down the first sponge layer.
Spread an even layer of buttercream over the sponge, then spread a little of the nutella over the top, repeat for each layer.
Once you have added the last layer, smooth an even layer of the buttercream oven the entire cake.
Place the cake in the fridge for a couple of hours, allowing the cake to set a little. The buttercream should harden up.
Smooth a final layer of the buttercream over the cake.
Heat the cream in the microwave, then pour over the dark chocolate.
Leave for 10 seconds, then stir until smooth.
Place the chocolate ganache into a sauce bottle a pipe the drip on to the cake.
Place the remaining buttercream into a piping bag, fitted with a russian ball tip and pipe 5 swirls on to the cake.
Place a macaron on each of the swirls.
Pipe the remaining ganache on to the cake with a star nozzle (once the ganache has cooled and set a little)
Add a little gold leaf if you want it a little fancier!