Chocolate Cream Layer Cake

Today I tried out a new recipe that I have been meaning to make for a while now. The recipe is adapted from the 'Vintage Cakes' book and it took a while to make (about 5 hours give or take) but the end result was totally worth it!

Ingredients

Cream Filling

• 2 cups of thickened cream
• 250g of melted chocolate
• 2 teaspoons of vanilla essence
• 1/2 teaspoon of ground cinnamon

Cake

• 1/2 a cup of unsweetened cocoa
• 1/2 a cup of boiling water
• 1/2 a cup of cooking oil
• 1/2 a cup of buttermilk
• 2 teaspoons of vanilla essence
• 6 egg yolks
• 1 3/4 cups of plain flour
• 2 teaspoons of baking powder
• 1 1/4 cups of brown sugar
• 6 egg whites
• 1/2 a teaspoon of cream of tartar
• 1/2 a cup of sugar

Method

Step 1. Mix the cream into the melted chocolate. Once combined add in the vanilla essence and cinnamon, then cover with cling film and put in the fridge for 3 hours.

Step 2. Whisk the cocoa & boiling water together until smooth, then add in the oil, buttermilk and vanilla essence. Whisk in the egg yolks.

Step 3. In a different bowl whisk together the flour, baking powder and brown sugar until there are no large lumps.

Step 4. Pour the wet ingredients into the bowl with the dry ingredients and stir until mixture is smooth. Be careful not to overmix.

Step 5. Beat the egg whites until frothy, then add the cream of tartar. Continue beating until the egg whites have formed soft peaks.

Step 6. Continuously add the sugar whilst beating the egg whites until the peaks become firm.

Step 7. Fold the egg whites into the flour mixture until just combined.

Step 8. Pour the mixture into a cake tin and bake at 160 degrees celsius for 50-60 minutes. It may take longer than this, depending on your oven.

Step 9. Once the cake has finished cooking, allow to cool. Then slice it horizontally in half.

Step 10. After the three hours are up, take the cream mixture out of the fridge and beat for about a minute, or until it is thick and easy to spread.

Step 11. Spread half of the cream mix onto the top of the bottom half of the cake, then put the top half of the cake on top. Once you have done this spread the remaining cream mixture onto the top of the cake. Let it refrigerate for an hour before serving (yes, you can do it!).

Enjoy!