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Caesarstone's Dark chocolate Cake

black velvet icing and speckled filling dark chocolate cake

Caesarstone's Dark chocolate Cake with black velvet icing and speckled filling

For the cake:
85g Dark chocolate
1 1/2 cups freshly brewed coffee
3 cups sugar
2 1/2 cups cake flour
1 1/2 cups best quality cocoa powder
2 teaspoons bicarb
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large free range eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
1t vanilla paste
1/4 cup white cupcake sprinkles

For the black velvet icing:

115g dark chocolate
1/4 cup of icing sugar
3 free range eggs, beaten
4 tablespoons butter, room temperature

Preheat oven to 150C. Spray the baking pans with non-stick spray then line the bottoms with rounds of baking paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined. Add the sprinkles then divide the batter between pans (being sure not to fill pans higher than 2/3 full . Bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Meanwhile, make the icing: In a small saucepan over direct heat set on low (or over a double boiler, melt the chocolate. Stir in the icing’ sugar. Stir in the eggs then cook over low to medium-low until thick. Stir in the butter one tablespoon at a time. Set aside to cool. Transfer to a glass measuring cup with a spout for easy pouring or store in whatever vessel you wish.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Remove baking paper and cool layers completely.
If you are making a layer cake, spread icing over one cake layer. Top layer with other cake layer. Pour icing on top of top layer and with an off-set spatula spread it all over the sides.

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