Six-layer cake with creamy chocolate frosting

By admin
08 August 2014

This impressive cake is a special treat. Don’t rush when you’re assembling it, and make sure all the layers are flat on top before you start.

Makes 1 large cake Preparation: 30 min Baking: 35 min

CAKE

4 x 250 ml (4 c) flour

10 ml (2 t) baking powder

7,5 ml (1½ t) bicarbonate of soda

2 ml (½ t) salt

375 ml (1½ c) buttermilk or amasi

125 ml (½ c) oil

10 ml (2 t) vanilla essence

500 ml (2 c) caster sugar

125 ml (½ c) brown sugar

250 ml (1 c) butter

6 egg yolks

3 eggs

FROSTING

200 g butter, at room temperature

4 x 250 ml (4 c) icing sugar

125 ml (½ c) cocoa powder

5 ml (1 t) vanilla essence

80 ml (? c) buttermilk or amasi

Preheat the oven to 180 °C. Grease three baking tins (23 cm diameter) and line with baking paper.

1 Sift together the flour, baking powder, bicarbonate of soda and salt in a bowl.

2 In a separate bowl, combine the buttermilk or amasi, oil and vanilla essence.

3 In a third bowl, beat together the two kinds of sugar and butter until fluffy. Add the yolks and eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Add the buttermilk or amasi mixture to the butter mixture. Fold in the dry ingredients and make sure no lumps remain.

4 Divide the batter among the prepared baking tins, about 3 cups per pan. Smooth the tops. Bake for 35 minutes or until the cakes are golden brown and skewer inserted in the middle of each comes out clean.

5 Transfer the cake tins to wire racks and allow the cakes to cool in the tins for 30 minutes.

6 Using a long serrated knife, remove any bumps from the top of each cake to ensure a flat surface. Slice each cake in half horizontally, again ensuring a flat surface.

7 Frosting: Beat the butter, icing sugar and cocoa powder in a bowl until smooth. Add the vanilla essence and buttermilk or amasi and beat until the frosting is smooth and creamy.

8 Put 1 cake layer on a cake stand or plate. Spoon 80 ml (? c) frosting on top and, using a spatula or the back of a spoon, spread evenly to the edges of the layer to create a level surface. Top with another cake layer and frosting and repeat until all the layers have been added. Spread the remaining frosting over the top and sides of the cake.

-Hope Malau

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