Thursday, 9 January 2014

Chocolate layer cake from The Primrose Bakery.

I can't say enough how much I love chocolate cake. It's the most blogged type of cake on my blog and I love trying new flavours with the chocolate, different decorations and experiment with different layers.  My coconut, lime and brownie meringue cakechocolate rum syrup cakes and chocolate and lime cake with candied lime peel are examples where I have tried something different to the simple chocolate cake.  Sometimes a simple chocolate cake decorated with some maltesers, m&m's or poppets are all you need for those lazy indulgent weekends, and this chocolate layer cake from Cupcakes From The Primrose Bakery is one of those simple, easy and yet sublime cake which you will want to make time and time again. The chocolate cake turned out light, moist, soft and not overpowering with chocolate (as some chocolate cakes do). I was super impressed with the icing as I usually use butter and chocolate but this recipe calls for icing sugar too which I felt gave the chocolate butter icing a lift and enhanced the flavour of the chocolate. I simply decorated with some chocolate poppets, a simple and effective way to decorate these delicious cake.
Here is how my chocolate layer cake turned out:

Chocolate layer cake.

Chocolate layer cake.

Cooled chocolate added the butter, sugar and egg mixture.

Milk, flour added to the choc mixture.
Cake- pre bake

Cake baked.

Make buttercream and spread on each cake
Assemble, and decorate as you wish.

Recipe for Chocolate Layer Cake
Makes two 20cm (8 inch) cakes, which can be sandwiched together to make one layer cake

230g dark chocolate (I used a combination of milk and dark)
170g unsalted butter, at room temperature
350g light soft brown sugar
3 large eggs, separated
370g self-raising flour
pinch of baking powder
500ml semi-skimmed milk, at room temperature
2 teaspoons vanilla extract

To decorate
175g dark chocolate
225g unsalted butter, at room temperature
1 tablespoon semi-skimmed milk, at room temperature
1 teaspoon vanilla extract
250g icing sugar

Preheat the oven to 170C/190/375F/gas mark 5. Grease and lime two 20 cm cake tins with greaseproof paper.
Break the chocolate into pieces and place in a microwave-safe bowl. Melt on a medium setting in 30 second bursts until completely melted. Stir well between each session. Alternatively, place the chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir in occasionally until completely melted. Set the bowl aside to cool.
In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric mixer. Put the egg yolks in a separate bowl and beat them for several minutes. Slowly add the egg yolks to the creamed butter and sugar and beat well. Add the cooled chocolate to this mixture and again beat well.
Add the flour in a separate bowl. Combine the milk and vanilla extract in a jug. Add one-third of the flour to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
In a clean bowl whisk the egg whites, with clean beaters, until soft peaks start to form. Carefully fold the egg whites into the main batter using a metal spoon. Divide the mixture evenly between the tins and bake for about 30 minutes. Insert a skewer in the centre of one of the cakes - it should come out clean if it is cooked.
Remove the oven and leave the cakes in their tins for 10 minutes before turning out on to a wire rack to cool. Peel the greaseproof paper from the bases of the cakes. once they are cool, sandwich the layers together with chocolate buttercream icing and cover the top of the cake with more. Decorate with chocolate sprinkles or other decorations.

For the buttercream
Melt the chocolate in a bowl or a plastic jug in the microwave until smooth and of a thick pouring consistency. Stir occasionally until it has completely melted and is quite smooth. leave to cool slightly.
In a large mixing bowl beat the butter, milk and vanilla and icing sugar until smooth - this can take several minutes with an electric hand mixer. Add the melted chocolate and beat again until thick and creamy. Spread on top of the cake.

I am entering this chocolate layer cake to two blogging challenges. Firstly, TeaTimeTreats which is guest hosted by the lovely Jane from The Hedge Combers and run by the lovely Karen from Lavender and Lovage. This months theme is eggs and this cake contains 3 eggs.

I'm also entering this into Calendar Cakes hosted by Dollybakes and Lauralovescakes. This months theme is "What makes you happy", I love love love chocolate cake so this certainly made me happy.



  1. always use Primrose Bakery recipe for vanilla sponge cake so will be trying this as I'm on the look out for a good chocolate cake/birthday cake recipe!


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