Does it look like a complicated sophisticated cake?!.
Believe me it’s not!
Two layers of simple super moist chocolate cake, with a smooth buttercream in between!.
Yes!!!! Expect too much fat and a loooot of calories hopefully you can manage to have only one piece of it.
INGREDIENTS
The cake:
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400 g sugar.(~ 2 cups).
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400 g sugar.(~ 2 cups).
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275 g flour.(~ 2 cups + 1 Tbs)
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50 g cocoa powder.(~1/2 cup)
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1.5 tsp baking powder
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1.5 tsp baking soda.
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1 tsp salt.
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100 g melted butter
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2 eggs
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250 ml buttermilk.(milk with a squeeze of lemon juice)
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250 ml 1 cup hot coffee
The frosting:
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200 g butter room temperature.
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600 g icing sugar sifted.
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50 g cocoa powder sifted.
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100 g dark chocolate melted & cooled at room temperature.
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125 g Malteser ’s chocolate balls.
DIRECTIONS:
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Pre-heat the oven to 180°c and grease and line 2x 20cm cake pans.
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In a large bowl, whisk together all the dry ingredients.
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In a separate bowl, whisk together all the wet ingredients.
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Pour the wet ingredients into the dry and mix until combined.
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Divide the batter between the two cake pans.
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Place in the oven and allow to bake for 20-25 minutes or until a skewer inserted comes out clean.
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Remove the cakes from the oven and allow to cool completely.
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To make the buttercream, beat the butter until light and fluffy (around 4-5 minutes). Add the sifted cocoa powder and icing sugar then beat for another 2 minutes until combined.
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With the mixer running, slowly pour in the chocolate and mix well.
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When the cakes are cool, Stack them with buttercream in the center, adding the crushed chocolate malt balls between every layer.
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Finish the cake with the remaining buttercream and top with chocolate malt balls.
