Chocolate Celebration Cake
This cake is an easy-to-make and indulgent two-tier cake combining rich, moist chocolate sponge cake layers with luscious, smooth chocolate buttercream. It is an ideal choice for any special occasion....
This recipe is prepared with:
KVL85.004SI
Ingredients
250 g plain flour
75 g cocoa powder
1 tsp baking powder
2 tsp bicarbonate of soda
0.5 tsp salt
300 g light brown sugar
2 eggs
100 g vegetable oil
225 g sour cream
225 g water, hot
For the buttercream
400 g unsalted butter, cubed, at room temperature
400 g icing sugar
80 g cocoa powder
2 Tbsp milk
Utensils
Instructions
STEP 1/3
Making the cake
Preheat the oven to 180ºC.
Grease two 20 cm cake tins and line them with parchment paper.
Sift flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl.
Add eggs, oil, cream, water, salt and light brown sugar into the Appliance bowl.
Add the flour mixture.
Fit the Whisk Tool.
Whisk for 3 minutes on speed 3 until combined.
Divide the batter between the tins.
Bake for 20-25 minutes at 180ºC until a skewer inserted comes out clean.
Remove from the oven and let cool completely.
STEP 2/3
Making the buttercream
Clean the Appliance bowl and fit the K-Beater.
Add butter, sugar, cocoa powder and milk into the Appliance bowl
Mix for 2 minutes on speed 3, and then scrape the bowl.
Tip: Start the speed on 1 and gradually increase speed.
Mix for 2 minutes on speed 3 until light and fluffy.
STEP 3/3
Assembling the cake
Trim the cooled sponge layers with a cake leveller or use a bread knife.
Place one of the cakes on a cake board and spread with a layer of buttercream.
Place another sponge layer on top.
Spread a thin layer of buttercream around the top and sides to crumb coat the cake.
Chill in the fridge for 20-30 minutes until set.
Remove from the fridge and cover the sides and the top of the cake with the remaining buttercream.
Serve.
The cake can be stored in the fridge for 3-5 days.
Chocolate Celebration Cake
This cake is an easy-to-make and indulgent two-tier cake combining rich, moist chocolate sponge cake layers with luscious, smooth chocolate buttercream. It is an ideal choice for any special occasion....
Ingredients
250 g plain flour
75 g cocoa powder
1 tsp baking powder
2 tsp bicarbonate of soda
0.5 tsp salt
300 g light brown sugar
2 eggs
100 g vegetable oil
225 g sour cream
225 g water, hot
For the buttercream
400 g unsalted butter, cubed, at room temperature
400 g icing sugar
80 g cocoa powder
2 Tbsp milk
Utensils
Instructions
STEP 1/3
Making the cake
Preheat the oven to 180ºC.
Grease two 20 cm cake tins and line them with parchment paper.
Sift flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl.
Add eggs, oil, cream, water, salt and light brown sugar into the Appliance bowl.
Add the flour mixture.
Fit the Whisk Tool.
Whisk for 3 minutes on speed 3 until combined.
Divide the batter between the tins.
Bake for 20-25 minutes at 180ºC until a skewer inserted comes out clean.
Remove from the oven and let cool completely.
STEP 2/3
Making the buttercream
Clean the Appliance bowl and fit the K-Beater.
Add butter, sugar, cocoa powder and milk into the Appliance bowl
Mix for 2 minutes on speed 3, and then scrape the bowl.
Tip: Start the speed on 1 and gradually increase speed.
Mix for 2 minutes on speed 3 until light and fluffy.
STEP 3/3
Assembling the cake
Trim the cooled sponge layers with a cake leveller or use a bread knife.
Place one of the cakes on a cake board and spread with a layer of buttercream.
Place another sponge layer on top.
Spread a thin layer of buttercream around the top and sides to crumb coat the cake.
Chill in the fridge for 20-30 minutes until set.
Remove from the fridge and cover the sides and the top of the cake with the remaining buttercream.
Serve.