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Double Layer Chocolate Cake

Double down on deliciousness with this double layer chocolate cake of your dreams!  Made with Otaika Valley Free Range Eggs for that extra light and fluffy texture, the addition of coffee adds a stunning depth of flavour. Top with your favourite in-season fruit and serve as the ultimate show-stopping dessert.

A slice of Double Layer Chocolate Cake, topped with a cherry and serves on a white plate

Prep time: 30 minutes | Cook time: 40 minutes, plus time to cool | Serves: 8-10 | Recipe by Chelsea Shine @chelseashinefoodcreative

Cake

  • 2 cups flour

  • 2 cups white sugar

  • ¾ cup cocoa powder (dutch or dark cocoa powder if you can find it)

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3 Otaika Valley Free Range Eggs

  • 1 cup milk

  • ½ cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 cup boiling water

  • 1 tablespoon instant coffee

Chocolate Buttercream

  • 120g dark chocolate

  • 200g unsalted butter, softened

  • 2 ⅓ cups icing sugar, sifted

  • 2 tablespoons milk

Garnish (optional)

  • Your choice of seasonal fruit, edible flowers and/or shaved chocolate

INGREDIENTS

Cake

  1. Preheat oven to 180°C. Grease two 18-22 cm cake pans with butter and line the bases with baking paper.

  2. Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl and mix to combine.

  3. Whisk the eggs in a medium bowl and add to the dry ingredients along with the milk, vegetable oil and vanilla extract. Mix until well combined.

  4. Dissolve the instant coffee in the boiling water, add to the batter and mix until well combined.

  5. Divide the batter between the two cake pans and bake for 30-40 minutes or until a toothpick or knife inserted into the middle of the cake comes out clean.

  6. Leave to cool for 15 minutes before transferring the cakes to a wire rack to cool completely.

DIRECTIONS

Chocolate Buttercream

  1. Place the chocolate into a microwave proof bowl (or bain marie) and melt in 30 second intervals, mixing in between until completely melted and smooth. Set aside to cool.

  2. Place the butter into the bowl of a stand mixer and beat for 3-5 minutes on high speed with a paddle attachment until the butter is pale.

  3. Add half of the icing sugar, mix on a low speed for 1 minute and change to a medium speed for 2-3 minutes until well combined. Add the remaining half of icing sugar and do the same.

  4. Continue mixing on a low speed and slowly add the milk. Continue mixing for 2 minutes.

  5. Pour in the cooled melted chocolate and mix on medium speed for 2 minutes. Use a spatula to incorporate the edges of the bowl that might not be fully mixed through. Mix for a further minute on medium speed to fully combine. Set aside at room temperature.

Assembly

  1. Place one cake on a serving plate or cake stand. You can use a knife to trim the mounds from the top of the cake to make it level if you wish. Top with half of the chocolate buttercream, smoothing to the edges.

  2. Place the remaining cake on top and spread over the remaining buttercream.

  3. Serve as is or garnish with your choice of seasonal fruit, edible flowers and/or shaved chocolate.

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