I made this chocolate cake for my husbands birthday and it was delicious. I enjoyed it so much making it and decorating it, even though the icing sugar I added too much cocoa powder, so it didn’t came out as I planned, but was still delicious.
The plum jam is the perfect pairing for the chocolate cake.
For the Chocolate Cake:
300ml Cocoa Powder
500ml Boiling Water
8 Large Eggs, separated
300ml Cooking Oil
10ml Vanilla Essence
900ml (measured unsifted) Cake Flour
30ml Baking Powder
Preheat the oven to 180 Degrees Celsius.
Grease 4 (20 or 23cm diameter cake tins).
Spray them with non-stick cooking spray.
Mix the cocoa and boiling water until the lumps have disappeared, set aside to cool down.
Beat the egg yolks, then beat in the sugar a little at a time.
Beat the mixture until it is spongy, thick, and pale in colour.
Stir the cocoa mixture, cooking oil and vanilla essence into the egg yolk mixture.
Sift together the cake flour, baking powder and salt and stir it into the mixture.
Beat the egg whites until just stiff and fold them into the batter with a metal spoon.
Pour the batter into the tins and bake on the middle shelf in the oven for 25 to 30 minutes, or until done. Turn out onto a wire rack to cool.
Wrap the cake layers in cling wrap and foil and place into the freezer until needed for decorating.
For the Chocolate Buttercream:
1 Cup (250g) Unsalted Butter at Room Temperature
3 Cups Icing Sugar
1 Tsp Kosher Salt
1 Tsp Vanilla Essence or Vanilla Paste
125ml Cocoa Powder
1 to 2 Cans of Plum Jam
Sift together the icing sugar and cocoa powder. Add the sifted icing sugar and cocoa powder to the butter and salt. Using an electric mixer, beat together the butter, icing sugar, and salt on low speed until combined, about 2 minutes. Scrape down the sides of the bowl, increase the mixer speed to medium-high, and beat until fluffy, about 3 minutes. Add the vanilla and milk and beat on medium-high speed until the frosting is light and fluffy, 3 to 5 minutes.
Remove the frozen cake layers from the freezer and remove the cling wrap and foil from the cake layers. Place one of the cake layers onto a cake board with some plum jam added onto the cake board. Place the first layer on top of the jam, spread some plum jam on all the layers and place the cake layers on top of each other until all the cake layers have been filled with plum jam.
Cover the cake with chocolate buttercream frosting and spread the buttercream evenly so that it is even on the whole cake, remove any excess buttercream. Place the cake into the fridge for 45 – 60 minutes until the chocolate buttercream is set on the cake.
Using a few piping bags, pipe some shapes onto the cake. At the bottom of the cake, on top of the cake and in the middle. You can decorate to your own preference.
Place cake into a cake box big enough for the cake. Place back into the fridge and serve at room temperature. Perfect birthday cake, yummy, decadent and so fluffy and airy and chocolaty.