My grandchildren love a cake to look temptingly delicious and it has to be smothered in buttercream and decorated with chocolate/or sweets so they can tuck in and enjoy the moment.
There wasn't time to take a photograph of the cake before it was sliced but the topping is Green & Black's chocolate which I melted gently in the microwave, poured out onto a board and just before it sets too hard I used a dough scraper and chopped the chocolate into small shards.
Thermomix Method - Conventional Method in Italics
You will need: 3 x 20cm cake tins, greased and base lined.
- 280g self-raising flour
- 2 tsp baking powder
- pinch of salt
- 280g caster sugar
- 280g soft unsalted butter
- 5 eggs
- 1 tsp vanilla extract
- 3 tablespoons milk
- For the chocolate layer:
- 50g cocoa powder, sifted
- For the chocolate decoration
- 50g Green & Black's Milk Chocolate
Preheat the oven to 175ºC.
Add the flour, baking powder, pinch salt, caster sugar, butter, eggs, vanilla extract and milk to the TM jug. Mix 20 Secs/Speed 5. Scrape down and mix 20 Secs/Speed 5.
Place the flour, baking powder, pinch salt, caster sugar, butter, eggs, vanilla extract and milk in the bowl of a stand mixer. Mix the ingredients for 2 minutes until well combined.
Dollop a third of the mixture into one of the prepared tins and level.
Add the cocoa powder to the remaining batter in the TM jug and mix 15 secs/speed 5. If the cocoa powder isn't fully incorporated whiz again for a few seconds.
Add the cocoa powder to the remaining batter and mix until well incorporated.
Scrape the chocolate cake batter into the two tins and level out.
Bake for 20-25 minutes or until cooked. Place the tins on a cooling rack for 10 minutes. Remove the cakes and place on the rack until cold.
Wrap the cooled cakes in cling wrap and place in the fridge to firm up.
- 350g sifted icing sugar
- 175g softened unsalted butter
- 40g cocoa powder
- 1 tbsp boiling water
Add the icing sugar, softened butter and cooled cocoa powder paste to the TM and mix 15 Secs/Reverse/Speed 2. Scrape down and mix for 4 Minutes/Reverse/Speed 2. If the buttercream is a little stiff add a splash of milk and whiz again to incorporate.
Add the butter to the bowl of the food mixer and mix for a few seconds. Gradually add the sifted icing sugar followed by the cocoa paste, mix for 5 minutes until light and fluffy.
Place one of the chocolate cakes on a cake board. Spread over a layer of buttercream. Place the vanilla cake on top and spread over another layer of buttercream. Top with the remaining chocolate cake. Spread the top cake layer with buttercream. With a large pallet knife coat the sides of the cake evenly with buttercream.