The Grounds Chocolate Layer Cake Recipe
You say yum, we say Chocolate Layer Cake, you say nom nom nom, we say… well we still say Chocolate Layer Cake. Let’s be honest, when you nail a chocolate cake, your friends like you better, you like you better and life is generally just better. That’s a dramatic take on why you need to bake a delicious choccy cake, but no drama necessary. It’s a classic and old faithful cake that generally gets most people a little bit pumped.
As always, we’ve given the cake a Grounds twist and given it an extra touch of pretty. Try this one at home and let us know how you go!
- 5 Eggs
- 380g Caster Sugar
- 175g Vegetable Oil
- 130g Cocoa Powder
- 270g Plain Flour
- 7g Baking Soda
- 150g Sour Cream
- 285g Buttermilk
- 550g White Chocolate
- 268g Water
- 10g Powder Gelatin
- 2 Egg Yolks
- 385g Glucose
- 634g Cream
- 300g Mascarpone
- 1 egg yolk (whites removed)
- 300g Dark Chocolate
- 395g (1 can) Condensed Milk
- Fresh berries to garnish
For the chocolate cake, preheat oven to 160°C. Lightly grease two 9 inch round cake tins and line with baking paper.
In a food mixer, combine eggs, sugar and vegetable oil, using the paddle attachment on a medium speed for 7 minutes. Scrape bowl well.
Add 110g cocoa powder, flour and baking soda and continue to combine on a medium speed for 3 minutes.
Add sour cream and mix on low speed to incorporate, and begin to slowly add buttermilk until combined. Scrape bowl well.
Pour batter into prepared tins and cook for approximately 45 minutes, until a skewer inserted into the centre of the cake comes out clean.
Once cooked, remove from oven and transfer onto wire rack to cool.
For the mascarpone white chocolate mousse, melt chocolate over a double broiler, be careful to not overheat.
Bloom gelatin by sprinkling into 10g room temperature water and letting it sit for 3 to 5 minutes. Melt over a double boiler.
Pour gelatin into chocolate and whisk. It will look as though the chocolate is separating but it will come together, keep mixing.
In a food processor, mix egg yolks and 210g glucose together for form ribbons. The mixture will be pale yellow and fluffy.
Fold yolks into the white chocolate.
Whip cream and fold into chocolate mixture.
For the dark chocolate fudge sauce, heat 250g water, condensed milk and 175g glucose in a pot, when it comes to a boil add chocolate and 20g cocoa powder.
Stir well to combine.
To assemble, generously layer one cake with ½ mascarpone white chocolate mousse.
Centre second cake over the top and spread with remaining mousse.
Drizzle dark chocolate fudge sauce over the top and finish with a selection of fresh berries and some rose petals. If you don’t have a rose bush hit the streets for a sneak attack on old Mabels garden. When she has a slice of your cake all will be quickly forgiven.