24 December 2011





Equipment required

3 greased 8-inch cake tins (depends on how many layer of cake you want)
Large mixing bowl
Electric whisk


285g Self-raising flour
2.5 teaspoons (12.5ml) Baking powder
285g Margarine
285g Caster Sugar
5 Eggs

Dark Chocolate


Buttercream Ingredients

150g Softened Butter
340g Icing Sugar
3 tablespoons (45ml) Warm water

Vanilla extract

Dark chocolate


Cake Preparation


  • Preheat the oven to 180C/Gas 4.
  • Sieve the flour and baking powder into a large bowl.
    Add all the other ingredients into the bowl.
    Using an electric whisk or wooden spoon, beat/cream the ingredients together, starting slowly then medium until you get a smooth, creamy consistency.
  • Divide the mixture between the 3 cake tins
  • ** For the chocolate cake in the middle, melt dark chocolate over a pan of boiling water and add to the 3rd mixture**
  • Bake at 170 degrees centigrade for 30-40 minutes. The cake should be springy to the touch.
    When cooked immediately turn out onto a wire rack.

For the chocolate and vanilla buttercream filling

Soften the butter and beat until smooth
Gradually add the icing sugar, beating well .
and the water. Remove a portion for the chocolate buttercream and set aside.
Add vanilla extract in the remaining portion.  
Beat until smooth.

Melt the chocolate over a pan of simmering water as you did for the cake. While it is melting, whisk the removed portion for about 15 seconds. Then add the chocolate and whisk again. The buttercream should look creamy and light.

Spread in between the cakes to your taste and satisfaction. Please be careful while lifting the cake to avoid hazards happening.

Hope this my explanation helps maka na oyibo bu agbara!
Stay Blessed. XoXo

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