Directions
- 1In a bowl, add the dry ingredients: 300 grams of golden caster sugar, 150 grams of light brown sugar, 300 grams of plain flour, 100 grams of cocoa, two teaspoons of bicarb, one and a half teaspoons of baking powder, and half a teaspoon of salt.
- 2Whisk the dry ingredients together until all are combined.
- 3In a jug, add 250 ml of buttermilk, two teaspoons of vanilla, and five eggs.
- 4Then add 200 ml of vegetable oil to the jug.
- 5Whisk the wet ingredients in the jug to combine them.
- 6Slowly add the wet mixture into the dry mixture using a stand mixer or hand whisk.
- 7Whisk the batter for about two minutes until it becomes glossy.
- 8Divide the batter among three 8-inch cake tins.
- 9Cook the cakes at 180 degrees Celsius for 30 minutes.
- 10Prepare chocolate ganache using a two-to-one ratio of double cream to dark chocolate (e.g., 600 ml cream to 300 grams dark chocolate).
- 11Add chocolate ganache between each cake layer.
- 12Chill the layered cake in the fridge for half an hour.
- 13Smother the remaining icing around the outside of the cake.
Ingredients
- 300 grams golden caster sugar
- 150 grams light brown sugar
- 300 grams plain flour
- 100 grams cocoa
- 2 teaspoons bicarb
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 250 ml buttermilk
- 2 teaspoons vanilla
- 5 eggs
- 200 ml vegetable oil
- 600 ml double cream (for ganache)
- 300 grams dark chocolate (for ganache)
Equipment
bowljugwhiskstand mixerhand whisk8-inch cake tinsfridge
Tips
- Use a two-to-one ratio for chocolate ganache (double cream to dark chocolate).
- Chill the cake in the fridge for half an hour before icing the outside for a more stable cake.
- Don't worry about a perfectly smooth icing finish, especially as a home baker.
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