Choc-fudge layer cake
| Cooking Time: | 50 minutes |
| Prep Time: | 40 minutes |
Ingredients
- 2 cups Rice Krispies
- 4 tbsp brown sugar
- 100 g dark or milk chocolate
- 1 x 385g can condensed milk
- 100 g good-quality milk chocolate
- 200 g 70% dark chocolate,melted
- 1 1/2 cups buttermilk
- 2 tsp vanilla extract
- 2 extra-large free range eggs, beaten
- 400 g white sugar
- 230g unsalted butter, cold and cut into small cubes
- 1 tsp salt flakes
- 1 tsp bicarbonate of soda
- 560 g cake flour, plus extra for dusting
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Cooking Instructions
- Preheat the oven to 180°C and grease 4 x 22 cm cake tins.
- Sift the flour, bicarbonate of soda and salt into a bowl. Using an electric beater, cream the butter and sugar until light and fluffy.
- Add the eggs, vanilla and buttermilk to the sugar mixture and beat until well incorporated. Mix in the chocolate and coffee.
- Gently fold in the dry ingredients and pour into the cake tins. Bake for 30 minutes, then set aside to cool.
- To make the buttercream icing, cream the butter, 1 cup icing sugar and a small amount of the milk until light and fluffy using an electric beater. Gradually add the remaining icing sugar and milk, alternating between the two, until combined. Divide the buttercream between 3 bowls and fold the each chocolate into one of the bowls. Chill until required.
- To make the fudgy icing, mix the chocolate and condensed milk until glossy.
- To make the Rice Krispie clusters, fold the Rice Krispies into the melted chocolate and spoon onto baking paper. Chill to set.
- To assemble the cake, use the buttercream icing to sandwich together the cakes, then top with the fudgy icing and Rice Krispie clusters.
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