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Chocolate layer cake

  • 0:35 Prep
  • 0:40 Cook
  • 10 Servings
  • Advanced


  • 2 cups self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup cocoa powder
  • 200g butter, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla essence
  • 3 eggs
  • 3/4 cup buttermilk
  • milk chocolate flakes, to decorate

Chocolate icing

  • 250g butter, softened
  • 1 teaspoon vanilla essence
  • 1/2 cup cocoa powder, sifted
  • 500g icing sugar mixture, sifted
  • 2 tablespoons milk


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Sift flour, bicarbonate of soda and cocoa into a medium bowl.
  • 2
    Place butter, sugar and vanilla in a large bowl. Using an electric mixer, beat until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add half the flour mixture. Stir to combine. Add half the buttermilk. Stir to combine. Repeat with remaining flour mixture and buttermilk.
  • 3
    Spread mixture into prepared pan. Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  • 4
    Make Chocolate icing: Place butter, vanilla and cocoa in a bowl. Using an electric mixer, beat until fluffy. Gradually beat in icing sugar. Add milk, beating for 2 to 3 minutes or until light and fluffy.
  • 5
    Using a serrated knife, cut cake into thirds crossways. Place base on a plate. Spread with 1/2 cup icing. Repeat with middle layer. Sandwich with cake top. Spread remaining icing over top and side of cake. Decorate with chocolate flakes. Serve.

Source: taste.com.au


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