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Double Layered Chocolate Cake

Guest Chef Recipe

Double Layered Chocolate Cake
Courtesy of Ms Cupcake
kid friendly
2 spoon difficulty rating

90

Serves: 12-14

Double Layered Chocolate Cake

Two round layers of moist and light chocolate sponge, sandwiched by a thick layer of chocolate ‘buttercream’ icing. To finish the cake is covered in icing for a finished look, and to keep the cake fresh for longer.

Ingredients: 

Cake

  • 170g of self-raising flour 
  • 30g of cocoa powder
  • 120g caster sugar
  • 1tsp of baking powder
  • 200ml soya milk
  • 80ml of light flavourless vegetable oil
  • 1 tsp vanilla extract or essence 

 
Chocolate Buttercream icing to decorate 

  • 340g of icing sugar
  • 60g of cocoa powder
  • 50g of vegetable fat
  • 50g dairy free margarine
  • 30-60ml soya milk
  • 1 tbsp vanilla extract or essence 

Method: 

Cake

  1. Grease 2 round 8, 9 or 10" cake tins and preheat oven to about 185 C.  
  2. Stir all the dry ingredients together and then add the wet ingredients, stirring just until mixed.
  3. Spoon the cake mixture into the tray – and then repeat process for second layer. 
  4. Tap each tray onto the work surface to stop the raising agents working too quickly – you will see the bubbles pop.  
  5. Bake for about 20 minutes. 
  6. Cool for about 10-15 minutes and then remove cakes from tins and cool completely on a wire rack.  Put the layers into a plastic air tight container for at least 2 hours before decorating.  

Buttercream

  1. Using an electric mixer (or a hand held mixer), whip together the vegetable fat and vanilla until creamy (about 1 minute). 
  2. Add half of the icing sugar, cocoa powder and the plant milk and continue mixing (slowly at first and then bringing up to speed).  Mix until combined. 
  3. Add the rest of the icing sugar and mix for about a minute until it is a smooth consistency.  If the icing is too firm, then add a bit more milk and mix. 

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