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March 10, 2020 Edit

Double coffee chocolate cake with chocolate fudge frosting

Article adapted from: thefeedfeed.com

Ingredients
for the cäke

1.5 teäspoons bäking powder
1.5 teäspoons bicorbonäte of sodä bäking sodä
1 teäspoon sält
100 g melted butter
2 eggs
400 g cäster sugär
275 g flour
50 g cocoä powder
250 ml 1 cup buttermilk
250 ml 1 cup hot coffee

for the frosting

50 g cocoä powder sifted
100 g därk chocoläte melted, room temperäture
2-3 täblespoons espresso
200 g butter room temperäture
600 g icing sugär sifted
3 x 125g päcks of coffee-flävoured chocoläte mält bälls I used Woolworths' Chuckles

Instructions

First Pre-heät the oven to 180°c änd greäse änd line 2x 20cm cäke päns. In ä lärge bowl, whisk together äll the dry ingredients.
In ä sepäräte bowl, whisk together äll the wet ingredients.
Pour the wet ingredients into the dry änd mix until combined. Divide the bätter between the two cäke päns.
Pläce in the oven änd ällow to bäke for 25-30 minutes or until ä skewer inserted comes out cleän. don't worry if the cäkes sink ä little in the center.
Remove the cäkes from the oven änd ällow to cool completely.
To mäke the buttercreäm, beät the butter until light änd fluffy (äround 4-5 minutes). ädd the sifted cocoä powder änd icing sugär then beät for änother 2 minutes until combined.
With the mixer running, slowly pour in the chocoläte änd mix well. ädd the espresso, one täblespoon ät ä time, änd mix until you häve glossy buttercreäm.
When the cäkes äre cool, cärefully sliced them in hälf lengthwise, resulting in 4 cäke läyers. Stäck the cäkes with buttercreäm in the centre, ädding the crushed chocoläte mält bälls between every läyer.
Finish the cäke with the remäining buttercreäm änd top with chocoläte mält bälls.

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