Chocolate Layer Cake

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Recipe's preparation

Chelsweets Chocolate Layer Cake

Before starting, preheat your oven to 180 degrees.Take 3 or 4 medium sized round tines and line with baking paper and spray. Or wipe down the sides with a litle butter if you line the bottom only.





Add sugar and butter into your bowl (I never even chop up my butter when throwing it in). Butter should be room temperature but if its not, never fear. If you have room temp butter, mix for 90 seconds - 2 minutes, speed 4 or until your butter and sugar look nice and pale. Stop every 30 seconds to scrape down the sides. If your butter is COLD, mix for 10 seconds speed 5 first, before proceeding to mix for another 90 seconds on speed 4, or until mix is pale in colour. Again, stopping every 30 seconds to scrape down the sides.

Have your eggs ready and add 1 egg into your bowl. Place the lid on with no measuring cup and set the Thermo for 1 minute at speed 4. Add in 3 other eggs one at a time through the hole.





Scrape down sides of the bowl and mix for another 20 seconds, speed 6 until eggs are properly combined.





Add in bicarb soda, bakign powder and salt. Mix on speed 5, 20 seconds before scraping down the sides again. Mix again speed 5, 20 seconds. Scrape down the sides.





In a SEPARATE bowl, combine hot water, buttermilk (or buttermilk substitute). Pour in 1 cup of cocoa powder and whisk mix together until no clumps remain. Place to the side.

*I usually place a mixing bowl on top of my Thermo and weigh the 3 ingredients (cocoa first so it doesn't puff everywheer as much) into the bowl before whisking all together.





Add in 130g of plain flour and mix together 15 seconds, speed 4. Scrape down the sides.





Pour in half of the cocoa mix you prepared earlier and combine on speed 4, 20 seconds. Scrape down the sides and mix again on speed 4, 20 seconds.

Repeat steps 7 and 8.





Finish by adding in the last 130g of plain flour and mixing together speed 6, 20 seconds or until mix is completely smooth and combined.

If making a 3 tiered cake, weigh 630g into each tin of the cake mix for even layers.

Pop your cakes into the preheated oven and bake for 32-35 minutes or until a toothpick or knife comes out clean. Leave the cakes to cool for 10 minutes before running a knife around the edge of each tin. This will make it easier to remove the cakes from the pan once completely cooled.





Level and frost your cakes as desired!