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Dark Chocolate Lace Cake

Serves: 12Course: DessertCategory: Cakes, ChocolateMachine: Cooking MachineTotal time: 175
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Indulge in the perfect marriage of flavours with a chocolate cake adorned in vanilla buttercream and finished with a dark chocolate lace. This decadent dessert features a moist chocolate cake base, topped with creamy vanilla buttercream frosting that adds a touch of sweetness and elegance. To complete the masterpiece, a delicate dark chocolate lace is carefully placed onto the side, adding a visually stunning and delicious finishing touch. Treat yourself to the irresistible combination of chocolate, vanilla, and artistry in every delectable bite.

Ingredients

Tools

Method

  1. Preheat the oven - 150ºC
  2. Grease two round tins (20 cm) and line with parchment paper
  3. Fit the Creaming Beater
  4. Add all purpose flour, caster sugar, unsweetened cocoa powder, baking powder, baking soda and salt into the appliance bowl, fit the splashguard
  5. Mix until combined - 30 seconds, speed Min
  6. Add boiling water and coffee into a medium bowl and stir until dissolved
  7. Transfer the coffee into the appliance bowl
  8. Add eggs, buttermilk, vegetable oil and 2 teaspoons vanilla extract
  9. Mix, then scrape the sides of the bowl with spatula - 1 minute, speed 2
  10. Mix - 20 seconds, speed 2
  11. Divide the mixture between the prepared tins
  12. Bake - 25-30 minutes, 150ºC
  13. Remove from the oven and let cool in the tins - 10 minutes
  14. Transfer onto a cooling rack and let cool completely
  15. Now, make the vanilla buttercream filling
  16. Clean the appliance bowl and fit the Creaming Beater
  17. Add cubed, softened butter, icing sugar, 1 teaspoon vanilla extract and milk into the appliance bowl, fit the splashguard
  18. Mix - 2 minutes, speed 3
  19. Trim the cooled sponge layers
  20. Place one of the sponges on a cake board and spread with a layer of the buttercream
  21. Top with another sponge layer
  22. Crumb coat the top and sides
  23. Chill in the fridge until set - 20-30 minutes
  24. Remove the cake from the fridge
  25. Coat the top and sides with a layer of the buttercream to cover the crumb coat
  26. Chill in the fridge until set - 30 minutes
  27. Transfer the remaining buttercream into a piping bag fitted with an open star tip and set aside
  28. Now, make the chocolate lace
  29. Clean the appliance bowl and fit the Creaming Beater
  30. Cut out a sheet of a parchment paper, large enough to go all way round the cake and leave a small overhang on the top
  31. Place the parchment paper flat onto a clean worksurface
  32. Add 100 g broken up chocolate into the appliance bowl
  33. Heat - 10 minutes, 45ºC, speed Stir 1
  34. Add the rest of the chocolate
  35. Heat - 20 minutes, 28°C, speed Stir 1
  36. Heat - 5 minutes, 32ºC, speed Stir 1
  37. Transfer the tempered chocolate into a clean piping bag
  38. Pipe swirls onto a parchment paper, and allow to sit for about 2 minutes
  39. Remove the cake from the fridge
  40. Carefully transfer the chocolate lace into the side of the cake and press on to ensure it sticks to the cake
  41. Place in the fridge with the paper still attached - 20 minutes
  42. Remove the cake from the fridge
  43. Very carefully, slowly peel off the parchment paper
  44. Pipe swirls of the buttercream over the top of the cake
  45. Decorate with strawberries
  46. Serve

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