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Holarey!
This week I decided to go back to the basics and make a simple sponge with a delicious chocolate buttercream filling and chocolate ganache as frosting. Not only it came out visibly nice, but it came out completely delicious! In fact it was, in my opinion and Habibi's, probably the best cake I've ever baked.
New this week was the 2 tiers cake which I decided to try as I needed to make some extra cake after being threatened by my colleagues that I would receive several kinds of reprisals - ok, they just asked me for some cake around 2,000 times since I started baking.
The decoration was simple with white royal icing (which I still can't pipe properly!!!!) and some light beige roses and petals.
Everything said, let's go for the recipe followed by the pictures!
Remember: I'm not a professional baker or cake decorator; also I usually use approximated measures of the ingredients - I just adjust them as I go and it always comes good anyway.
Ingredients
For the sponge (basic measure 8in/20cm round cake)
- unsalted butter: 300g
- caster sugar: 300g
- medium eggs: 5
- milk: 4 tablespoons
- plain flour: 400g
- baking powder: 1 teaspoon
- baking soda: 1 teaspoon
(you can also add a different flavour to this recipe if you want to try something more exotic)
For the buttercream
- unsalted butter: 300g
- icing sugar: 300g
- unsweetened cocoa powder: 50g
- water: 1 tablespoon
For the ganache:
- 450g dark chocolate (chopped)
- 500ml double cream
- optional: a bit of icing sugar if you want it sweet (be careful as you already have the super sweet buttercream filling)
How to do it
The sponge
1. Mix together the soft butter and the sugar until light and fluffy. Lightly beat the eggs with the milk in a separate bowl. Gradually add the eggs and milk to the cream, alternating with the flour (already mixed separately with the baking powder and baking soda).
2. Turn the mix into a prepared tin (I use parchment paper just because it makes it easier to take it from the tin after baked) and bake it in a preheated oven at 160º (325ºF), Gas Mark 3, for around 1 hour (check if it's ready around this time by sticking a cocktail stick in the centre - if it comes out clean, the cake is ready!).
3. Leave it aside to cool for 10 minutes and then remove it from the tin.
Important: to make layers you can decide to cut the cake after cold or to divide the batter of the cake in 2 different tins - in this case adjust the time of cooking.
The chocolate buttercream
1. Start by beating the butter (at room temperature) just a bit to make it more creamy. Add the icing sugar bit by a bit while beating.
2. When it gets to a cream just add the unsweetened cocoa powder and mix until even.
3. Apply a generous amount of this cream in between the layers of the cake. I added a thin layer to the outside as well just before the ganache.
The chocolate ganache
1. Take the double cream to cook until almost boiling.
2. Put it aside and add the chopped dark chocolate, stirring until completely melted.
3. If you want, add just a bit of icing sugar to make it sweet, and stir it until even.
4. Leave it aside to cool; when cold but still soft, apply it to the cake, making an even and smooth frosting.
Xoxo,
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