Layered Chocolate Cake

Serves: 12 peopleRecipe course: CakesTotal time (min.): 95Complexity (1 to 3): 2
layered_choco_cake.jpg layered_choco_cake.jpg
An impressive looking cake that’s easier to make than it looks.


Stand Mixers
K beater


Ingredients 1 
Eggs  9 
Plain flour  525 grams
Caster sugar  525 grams
Butter  525 grams
Baking powder   6 tsp.
Ingredients 2 
Butter 400 grams
Ingredients 3 
Icing sugar  800 grams
Cocoa powder  120 grams
Milk  60 ml
Ingredients 4 
Milk chocolate  200 grams
Ingredients 5 
Cherry jam  200 grams
Ingredients 6 
Whipping cream  150 grams
Chocolate  150 grams


Prep. (Before you begin) 
1- Cut the butter into cubes and leave at room temperature to soften.
2- Melt the milk chocolate.

Getting started

1- ​​​​​​​Pre heat the oven to 180°C.
2- Grease the round tins and line with parchment paper.
3- Fit the K beater to the machine.
Stage 1 
1- Add Ingredients 1 (eggs, flour, sugar, butter, baking powder) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 2 for about 4 minutes.
4- Divide the mixture between the round tins.
5- Bake for 45 minutes at 180°C or until a skewer tests clean.
6- Leave to cool on a wire rack.
Stage 2 

1- Retrieve, clean the Mixer bowl and fit the K beater.
2- Add Ingredients 2 (butter) to the bowl.
3- Mix on speed Max for about 2 minutes.
Stage 3 
1- Add Ingredients 3 (sugar, cocoa powder, milk) into the Mixer bowl.
2- Mix on speed 3 for about 3 minutes.
Stage 4 

1- Add Ingredients 4 (melted chocolate) into the Mixer bowl.
2- Mix on speed 4 for about 5 minutes.

Stage 5 

1- Place one of the sponges on a serving plate. If the cake is domed slice the top to make it level.
2- Spread with half of Ingredients 5 (jam).
3- Spread a layer of buttercream on the jam. 
4- Place another sponge on top. If the cake is domed slice the top to make it level.
5- Repeat the jam and buttercream layers.
6- Place the last sponge on top. If the cake is domed slice the top to make it level.
7- Spread the rest of the buttercream over the cake in an even layer.
8- Chill in the fridge for 30 minutes. 
Stage 6 
1- Add Ingredients 6 (cream, chocolate) into the saucepan.
2- Heat over a medium heat, stirring constantly until the chocolate starts to melt.
3- Remove from the heat and continue to stir until the chocolate has melted.
4- Transfer the ganache to a glass bowl and let cool. 
5- When the ganache is just warm, pour it onto the cold cake.
6- Serve.
7- To Serve. Decorate with cherries and chocolate.