Chocolate Layer Cake

For the Chocolate Cake:

- 1 ½ cups (320g) granulated sugar

- 1 ½ cups (220g) Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour

- 1 (50g) unsweetened cocoa powder, sifted

- 1 cup (225g) cup butter, softened

- 4 large (50g) eggs

- 1 cup (250g) plain Greek yoghurt or sour cream

- 2 tsp vanilla extract

 

For the Simple Cocoa Syrup (optional):

- ½ cup granulated sugar

- 1 tbsp (10g) cocoa powder

- ½ cup (125mL) water

 

Vanilla Swiss meringue buttercream:

- 6 large egg whites

- 2 cups granulated sugar

- 2 cups (500g) butter, softened

- 2 tsp vanilla extract

For the Cake:

  1. Preheat oven to 180°C conventional / 160°C fan-forced. Generously mist three 8 inch diameter by 3 inch high cake pans with non-stick spray and line with circles cut from baking paper.

  2. Place the sugar, flour, cocoa powder, and salt in a large mixing bowl, and whisk to combine. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute). Add the eggs, one at a time, scraping the bottom and sides of the bowl after each addition. When all of the eggs are fully incorporated, add the Greek yoghurt or sour cream and vanilla and beat on medium speed for about 60 to 90 seconds.

  3. Divide the batter evenly between the three prepared pans and bake for 20-30 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. 

  4. Set aside to cool completely.

 

For the Icing:

  1. Place the sugar and cocoa powder in a small pot and whisk to combine. Stir in the water and place over medium heat. Cook, stirring occasionally, until all the sugar has dissolved..

  2. Set aside to cool completely.

  3. Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water. Cook, whisking occasionally, until the mixture is smooth, thin, translucent, and no longer feels gritty. Remove the bowl from the heat and whisk on medium-high speed until fluffy, stiff and cool.

  4. Add the butter, a tablespoon at a time, whipping after each addition. If the mixture looks curdled whip on high speed until it becomes smooth, then continue adding the butter one tablespoon at a time. If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip. Stir the vanilla with some buttercream in a small bowl, then add to the rest of the buttercream, stirring until completely incorporated.

​To Assemble:

  1. Place one completely cooled cake layer on a serving platter. Use a pastry brush to soak the cake with the simple syrup before topping with vanilla Swiss meringue buttercream.

  2. Top the buttercream with strawberries or raspberries.

  3. Repeat as you add each layer.

@2019 LIGHTHOUSE BAKING

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