The Ultimate Chocolate Layer Cake Recipe | Cupcake Jemma

unsweetened cocoa powder

🥗Healthier: dark cocoa powder

💰Cheaper: chocolate syrup

Dark cocoa powder enhances flavor without added sugar.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water reduces costs.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce adds moisture with fewer calories.

Welcome to the channel and introduction to the recipe.

Melt 250 grams of unsalted butter and 250 grams of dark chocolate in a saucepan over low heat, stirring constantly to prevent burning.

Add 180 ml of coffee (or hot water with 2 tablespoons of instant coffee) to the melted butter and chocolate mixture and stir until combined. Allow to cool slightly.

In a large bowl, whisk together 4 eggs, 150 ml of buttermilk (or sour cream), and 3 tablespoons of vegetable oil until mixed.

Slowly pour the chocolate mixture into the egg mixture while whisking to incorporate.

Add 430 grams of caster sugar to the mixture and whisk until combined.

Sift 150 grams of plain flour, 150 grams of self-raising flour, 60 grams of cocoa powder, 3/4 teaspoon of bicarbonate of soda, and 1/2 teaspoon of salt into the bowl. Stir gently until smooth, avoiding overmixing.

Grease four 7-inch cake tins with cake spray or butter and flour.

Distribute the batter evenly between the four tins, leveling each one as needed.

Preheat the oven to 170 degrees Celsius (fan-assisted) and bake the cakes for about 22 minutes, checking with a skewer for doneness.

Let the cakes cool in the tins for 5 minutes before turning them out onto greaseproof paper to cool completely.

Prepare the ganache by melting 100 grams of butter and 200 grams of chocolate together in the microwave, heating in 30-second intervals until fully combined.

Stir in 100 ml of double cream into the melted chocolate mixture and let it sit to thicken.

Make the chocolate buttercream by whipping 125 grams of soft butter for 4-5 minutes until pale and fluffy.

Add a pinch of salt to the butter and mix.

Gradually add 225 grams of sifted icing sugar in two halves, beating well between each addition.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens