A good friend and ex-colleague asked me to make a chocolate cake for her wedding. She liked my Chocolate Cream Cake and wanted a three-layer version. I decided to “tweek” my original recipe and made a trial two-layer version first. The pictures below show several versions and the listed ingredients are for either a two-layer or a three-layer cake. It’s a very rich, moist cake and rather eye-catching.

Makes: The three-layer version is a moderately large cake, suitable for a small gathering.

Time: Cake preparation: 45 minutes + bake for up to 35 minutes. Filling and assembling: 30 – 40 minutes + fridge time if required. Topping and finishing off: 30 – 40 minutes depending on how quickly your ganache is ready.

Level: Quite straight forward

Need: 3 x 20cm/8” round, loose bottomed cake tins (or 2, as used here)

Cake Ingredients

3 layers (cakes) or 2 layers (cakes)

275g (185g) unsalted butter
325g (220g) plain flour
75g (50g) cocoa powder
3 tsp (2) baking powder
½ tsp (¼) fine salt
2 tsp (1) coffee powder or granules (optional)
5 (3) eggs
1- 2 tsp (same) vanilla extract
225g (150g) light brown sugar
225g (150g) golden caster sugar
300ml (200ml) buttermilk*

Filling

250g (165g) white chocolate, melted
500g (335g) mascarpone
100g (70g) icing sugar, sieved
2 tsp (1) vanilla extract

Topping**

200ml double cream
2 – 3 tbsp golden caster sugar
200g dark chocolate, chopped
Some chocolates or other decorations of choice

* I’ve also used creme fraiche successfully when I had no buttermilk. Or mix 90% milk with 10% lemon juice.

** Measurements for the topping are the same, regardless of the number of layers.

Preparation

Weigh and soften the butter
Sift together the flour, cocoa powder, baking powder, salt & coffee
Grease and line the base of the cake tins, dust very lightly with flour mixture
Lightly mix the eggs in a small bowl and add in the vanilla extract
Pre-heat the oven to 180°C / fan 160°C / 350°F / Gas 4.

Method

1. Put the softened butter and both sugars into a large bowl and beat together vigorously until the mixture is light and fluffy.

2. Gradually add the eggs & vanilla mixture, beating well between each addition.

3. Add a third of the flour mixture and a third of the buttermilk, gently combining them. Repeat twice.

4. Spoon the mixture equally between the prepared tins. (Weigh for accuracy)

5. Bake for 30 – 35 minutes – until the sides of the cakes begin to pull away from the tins or when a skewer comes out clean.

6. Cool in the tins for 5 – 10 minutes then turn out onto a wire rack to cool fully.

7. To make the filling, first melt the white chocolate, either in a bain marie or carefully in a micro wave. Set aside to cool.

8. Stir together the mascarpone, icing sugar and vanilla extract then add in the cooled chocolate. Mix well, until smooth but firm.

9. Assemble the cakes in layer(s) using the filling between each layer. Use a spatula to apply it, or a piping bag with a large plain nozzle. If time allows, place the cake in the fridge for at least 30 minutes.

9a. If your cake is a little dry or crumbly, brush on a glaze using slightly diluted and warmed apricot jam.

10. For the chocolate ganache edging, warm the cream with the sugar. Add the chocolate pieces and stir to melt and combine. Stir until smooth then leave to cool and thicken a little.

11. While the ganache is cooling and thickening you could arrange any chosen decorations on top, but leave space round the edge for your ganache.

12. Drizzle the ganache over the edges of the cake, allowing it to run down the sides here and there. Arrange the decorations on top if you haven’t already done so. Another option would be to completely cover the top of the cake with the ganache and then add any decorations.

NB Sometimes I make my own chocolate decorations, which is quite good fun. I won’t go into detail here as there are loads of good videos on YouTube. But, you’ll need piping equipment and some acetate. In any supermarket you can find many choices of small chocolate treats, which look and taste great. I’m not ashamed or embarrassed to take this easier option quite often. The ones in the photos are Cadbury’s Crunchie bits. (That may not be the correct name, I’ve thrown the bag away – sorry.)

Gallery (preparation)

Basic cakes with mascarpone cream filling

Three-layer versions

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Below are a few that I’d love you to try:

Blackberry Bakewell Bites