Step-by-Step Cakes by DK Publishing

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Chocolate Cake variations

is uniform and fluffy. Divide evenly between

the 3 cake pans and level the tops. Bake in

the oven for 30–35 minutes. Leave the cakes

to cool in the pans for 5 minutes, then turn

out on to a wire rack, and leave until cold.

3 Break off 2oz (50g) of the chocolate and

push a vegetable peeler across the surface

to form curls. Set aside in a cool place.

4 Measure^2 ⁄ 3 cup of the cream into

a heatproof bowl. Break the remaining

chocolate into squares and add to the

bowl. Place over a pan of gently simmering

water, making sure the base of the bowl

doesn’t touch the water, and stir until the

chocolate melts and a smooth shiny icing

forms. Remove from the heat, stir in

2 tablespoons butter, and leave to cool.

5 Pour the remaining cream into a bowl,

add 1 tablespoon sugar, a few drops of

vanilla, and whisk until soft peaks form.

Divide the cream between 2 of the cakes,

stack them on top of each other, then cover

with the third cake. Spoon the cooled icing

over the top, letting it run down the sides.

Sprinkle with the chocolate curls, and serve.

Triple-Layer Chocolate Cake

Moist cake, fluffy vanilla cream, and smooth chocolate icing—everything a

chocolate and cake lover could wish for.

Method

1 Preheat the oven to 350°F (180°C). Grease

the cake pans and line the bases with

parchment paper. Sift the flour, cocoa, and

baking powder together into a bowl. Cream

the sugar and all but 2 tablespoons of the

butter in a separate bowl with an electric

mixer until pale and fluffy.

2 Add the sifted flour, eggs, vanilla, and

milk, then beat for 1 minute, until the mixture

Special equipment

3 x 8in (20cm) round cake pans

Ingredients

21 ⁄ 3 cups all-purpose flour

4 tbsp cocoa powder

1 heaped tsp baking powder

1 stick unsalted butter, softened, plus 4 tbsp

and extra for greasing

(^1) ⁄ 2 cup sugar, plus 1 tbsp
5 large eggs
1 tsp vanilla extract, plus a few drops
4 tbsp milk
6oz (175g) semisweet chocolate
2 cups heavy cream
SERVES 12 15
MINS
30–35
MINS
Fudge-Frosted
Chocolate Cake
Always a crowd-pleaser, this cake
is a must for your repertoire.
Special equipment
2 x 8in (20cm) round cake pans
Ingredients
16 tbsp unsalted butter, plus extra for greasing
11 ⁄^2 cups all-purpose flour
(^1) ⁄ 4 cups cocoa powder, plus extra for dusting
4 large eggs
1 cup sugar
1 tsp pure vanilla extract
1 tsp baking powder
For the chocolate fudge frosting
(^1) ⁄ 3 cup cocoa powder
11 ⁄ 4 cups confectioner’s sugar
3 tbsp unsalted butter, melted
3 tbsp milk, plus extra to thin the mixture
Method
1 Preheat the oven to 350°F (180°C). Grease
the pans, then dust with flour and cocoa
powder. Sift the flour and cocoa powder
into a bowl, and add all the other cake
ingredients. Whisk together with an electric
hand mixer for a few minutes until well
combined. Whisk in 2 tablespoons of warm
water so the mixture is soft. Divide evenly
between the pans, and smooth the tops.
2 Bake for 35–40 minutes or until risen and
firm to the touch. Leave to cool in the pans
for a few minutes before turning out onto
wire racks to cool completely.
3 For the frosting, sift the cocoa powder and
sugar into a bowl, add the butter and milk,
and mix with an electric hand mixer until
smooth and well combined. Add a little extra
milk if the mixture is too thick; you need to be
able to spread it easily. Spread over the tops
of the cooled cakes, then sandwich together.
STORE The cake will keep for 2 days in an
airtight container.
SERVES
8–12
20
MINS
40
MINS
UP TO
8 WEEKS