Chocolate layered cake

Name: Chocolate layered cake
Total time: 1500 s
Cuisine: British
Ingredients: 200 g sugar; 200 g butter; 200 g eggs (4 eggs); 200 g flour; 1 tsp baking powder; 1/2 tsp salt; 68 g rich hot chocolate powder; 100 g dark chocolate; 200 g fruit and nut milk chocolate; 50 ml Nutella (chocolate spread/ganache); 2 round cake tins (greased); 300 ml double cream; 1 tsp vanilla essence (1 vanilla pod); 50 g sugar

rsa_food @south_africa

Chocolate in a house with kids is the epitome of happiness and sparks an overwhelming sensation of nostalgia. This is visualised by Charlie and the Chocolate Factory.

rsa_food @south_africa

Chocolate in a house with kids is the epitome of happiness and sparks an overwhelming sensation of nostalgia. This is visualised by Charlie and the Chocolate Factory.

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Ingredients

25 minutes at 180'C

200 gsugar
200 gbutter
200 geggs (4 eggs)
200 gflour
1 tspbaking powder
1/2 tspsalt
68 grich hot chocolate powder
100 gdark chocolate
200 gfruit and nut milk chocolate
50 mlNutella (chocolate spread/ganache)
2round cake tins (greased)
300 mldouble cream
1 tspvanilla essence (1 vanilla pod)
50 gsugar

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Steps

25 minutes at 180'C

1

Cream sugar and butter until fluffy. Add eggs, baking powder and salt and mix through.
2

Melt dark chocolate and fruit and nut chocolate over double boiler and set aside.
3

Make Chantilly cream. Add vanilla to cream and gradually whisk the cream until it is firm by gradually adding the sugar. Finally fold in the chocolate spread. Put in the fridge to cool down.
4

Add flour to batter mix and mix through. Split the mixture between two cake tins and bake for 20 minutes at 180'C in preheated oven. Once it is out of the oven place on cooling rack until at room temperature. Cut each cake horizontally in the middle to create four layers. Spread the Chantilly cream evenly between the layers. Do not cover the top. Once this is done dust the top of the cake with either cocoa powder or icing sugar.