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Chocolate cake w whipped chocolate icing




Source of Recipe


AWW


List of Ingredients




This cake can be made two days ahead. Store in an airtight container at room temperature.

ingredients
1½ cups (150g) cocoa
1½ cups (375ml) boiling water
500g butter, softened
4½ cups (1kg) caster sugar
2 teaspoons vanilla extract
8 eggs
4 cups (600g) self-raising flour
1 cup (150g) plain flour
1 teaspoon bicarbonate of soda
2½ cups (625ml) buttermilk
WHIPPED CHOCOLATE FROSTING
300g dark chocolate, chopped
200g milk chocolate, chopped
180g butter, chopped
2 teaspoons vegetable oil



Recipe



Preheat the oven to moderately slow (160°C/140°C fan-forced). Whisk cocoa and boiling water in a medium bowl until smooth; cool.

Grease a deep 30cm square cake pan. Line the base and sides with two layers of baking paper, extending the paper 5cm above the edge of the pan.

Beat the butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Transfer butter mixture to a very large bowl.

Stir in combined sifted flours and soda, and the buttermilk in three batches until well combined. Stir in the cocoa mixture, mix well. Spread mixture into the prepared pan and bake in a moderately slow oven for 1½ hours or until cooked when tested. Cool cake in pan for 20 minutes before turning onto a wire rack to cool.

Spread Whipped Chocolate Frosting mixture over the top and sides of the cooled cake.

WHIPPED CHOCOLATE FROSTING: Place both chocolates and butter in a medium heatproof bowl, stir over a pan of simmering water until chocolate and butter melts. Stir in the oil. Refrigerate chocolate mixture until thick. Beat chocolate mixture with an electric mixer for about 3 minutes.

Un-iced cake suitable to freeze.
Whipped Chocolate Frosting suitable to microwave.