Luscious chocolate layer cake

  • 30 mins preparation
  • 25 mins cooking
  • Serves 8
  • Print


  • 125 gram dark chocolate, broken into small pieces
  • 60 gram unsalted butter
  • 2 tablespoon instant espresso granules, dissolved in 2 tbsp boiling water.
Chocolate cream
  • 100 gram dark chocolate (70 per cent cocoa), broken into small pieces
  • 200 millilitre sour cream
Luscious chocolate layer cake
  • 125 gram unsalted butter, at room temperature
  • 1 1/3 cup (300g) caster sugar
  • 2 large eggs
  • 1 2/3 cup (270g) plain flour, sifted
  • 230 millilitre buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup (50g) cocoa power, sifted
  • 1 tablespoon white wine vinegar
  • 1 teaspoon bicarbonate soda


Luscious chocolate layer cake
  • 1
    Preheat oven to 190°C (170°C fan). Butter 3 x 20cm round springform cake tins and line bases with baking paper.
  • 2
    To make cakes, place butter and sugar in a bowl and use an electric mixer to beat until light and fluffy.
  • 3
    Add eggs, one at a time, making sure the first is well incorporated before adding the next.
  • 4
    Add flour in 3 batches, alternating with half the buttermilk, beginning and ending with flour. Add salt, vanilla and cocoa.
  • 5
    In a separate bowl, combine vinegar and bicarb, then beat into batter.
  • 6
    Divide mixture between tins. Bake for 20-25 mins, or until cakepulls 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.
  • 7
    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.
Chocolate cream
  • 8
    Place chocolate in a bowl and set over a saucepan of simmering water. Making sure base of bowl doesn't touch water.
  • 9
    When chocolate is nearly melted, remove bowl to a cool surface and stir until chocolate has melted completely and starts to cool.
  • 10
    Beat sour cream into chocolate, cover with plastic wrap and refrigerate for 2 hrs.
  • 11
    Melt chocolate and butter in a small saucepan over low heat. Stirring until smooth. Stir in coffee mixture.
  • 12
    Spread icing over top of cake with an offset spatula. Leave to set for 1 hour.

More From Women's Weekly Food