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Saturday, 17 November 2012

Triple Layer Chocolate Cake


When making cake, I find that if you weigh the eggs you get a much better cake. It's not much more effort and the results are worth it! A triple sandwich cake mixture has three slightly thinner layers than my normal double layer cake, and is usually based around 350g of Flour, Marg and Sugar. Weigh your eggs until you get around the figure of 350g (more is better than less!) and use the same amount of self raising flour, marg and caster sugar in the recipe as follows.

Ingredients:

350g Self Raising Flour
350g Marg (Stork or equivalent)
350g Caster Sugar
350g Egg (See comment above)
Note: Medium eggs are usually around 50g each, large eggs around 70g each.
100g Cocoa Powder
3 Teaspoons of Baking Powder
1 Teaspoon of Vanilla Flavouring (will need more if using Vanilla Essence)
150 - 200ml Milk
4 Tablespoons of Nutella

Extra Marg to grease tins

3 x Round Sandwich Tins (approx 8in diameter), greased with marg and lined with greaseproof or baking paper. (You only need to line the bottom of the tin, not the edges.)

Method:
  1. Preheat the oven to 180°C (160°C Fan).
  2. Weigh eggs into a mixing bowl and add same amount of marg and caster sugar.
  3. Mix with an electric mixer if you have one, then add the self raising flour (same amount as the eggs),the baking powder and the cocoa. Do not worry about sieving the flour or cocoa.
  4. Gradually add the milk (a little at a time until smooth but not runny consistency), Nutella and vanilla flavouring.
  5. Mix until the mixture has gone from a dark brown colour to a paler brown and is a smooth consistency.
  6. Grease the tins and line the bottoms.
  7. Split the mixture roughly equally between the three tins.
  8. Cook in oven for approx 22-27 mins, or until a cake tester / skewer comes out clean.
  9. Leave to cool for 10 mins and then run a palette knife or spatula around the outside of the tins to release the cakes.
  10. Turn the cakes out onto a cooling rack and leave to cool completely.
  11. When cool fill with buttercream, chocolate spread, jam, or whatever you fancy and ENJOY!
Tip: You can freeze this cake. Once it is cool, wrap it in clingfilm and then in greaseproof / baking paper, and store in an airtight container. Put it in the freezer and it will keep for up to one month. Leave to defrost for a few hours at room temperature and then ice or decorate. It tastes just as good as the day you baked it!

You can also make muffin size cakes or cupcakes with this recipe, just reduce the cooking time.

One portion of my Buttercream recipe will fill this in both layers and on top.

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