Triple layer chocolate cake

By Faeza
09 September 2016



For the cake:

¦ 625ml (2 ½ cups) boiling


¦ 150g (1 ½ cups) cocoa


¦ 360g (3 cups) self-raising


¦ 10ml (2 teaspoons) baking


¦ 3ml (½ teaspoon)

bicarbonate of soda

¦ 3ml (½ teaspoon) salt

¦ 360g butter, softened

¦ 600g (3 cups) castor sugar

¦ 10ml (2 teaspoons) vanilla


¦ 6 eggs

Butter cream:

¦ 200g dark chocolate

¦ 250g butter, softened

¦ 500g (2 ½ cups) icing sugar,


¦ 10ml (2 teaspoon) vanilla


¦ 30ml (2 tablespoon) milk


Preheat oven to 180°C.

Lightly grease and line 3 x 25cm round cake tins.

Combine boiling water with cocoa powder and stir until


Leave to cool.

Sift together flour, baking powder, bicarbonate of soda and salt, set aside.

Cream together butter and castor sugar until it is light and fluffy.

Add vanilla and eggs, one at a time, beating well after each addition.

Add dry ingredients, gently mix until just combined.

Fold in the cooled cocoa.

Divide mixture into prepared cake tins and bake for 35 minutes or until skewer inserted

into the centre of each cake comes out clean.

Run a knife around the edges of the cakes.

Leave to cool in the tin for 20 minutes, turn out onto a wire rack to cool completely.

For the butter cream;

melt chocolate in a small bowl placed over hot water.

Cream butter and icing sugar until smooth, light and fluffy.

Add melted chocolate and beat until combined.

Add vanilla and milk, beat until mixture is soft, add a little extra milk if mixture is not spreadable.

Cut the tops off each cake and level.

Using a palette knife, spread a coating of butter cream onto the top of the bottom two

cake layers.

Sandwich the three layers together.

Spread a coating of buttercream over the top of the cake, coat the sides.

Garnish the top with grated chocolate, chocolate discs and blueberries.

Loosening the edges of the cake with a knife, helps to reduce cracking on

the top of cake as it cools and shrinks.