This Small Chocolate Layer Cake is a showstopper for chocolate lovers. Chocolate sponge covered in delicious chocolate frosting; it is the perfect cake for slightly smaller occasions.
Preheat the oven to 160°C (fan assisted, 180°C non fan) and line three 6 inch cake tins
In the bowl of your mixer, add 40g cocoa powder, ¼ tsp instant coffee and 4 tbsp boiled water. Mix until they form a thick paste
Add 3 eggs, 175g margarine, 165g caster sugar, 115g self raising flour, 1 tsp baking powder and pinch table salt and mix until combined
Divide the batter evenly between the three tins
Bake the cakes for 15 minutes or until a cocktail stick comes out clean
Leave to cool in the tins for at least 20 minutes before turning out and leaving to cool completely on a wire rack
When the cakes are completely cooled, make the frosting. Beat 210g unsalted butter until smooth
Add 360g icing sugar, 60g cocoa powder and a pinch of salt and mix until combined
Add 6 tbsp whole milk and beat until the frosting is smooth and completely mixed
Place one cake upside on on your serving plate and spread evenly with frosting
Repeat with the second layer and place the third layer on top
Next crumb coat the cake by spreading a smooth layer of frosting all over the cake. Leave to chill in the fridge for 30-40 mins
Once the crumb coat is set, finish spreading the frosting over the rest of the cake
Add any sprinkles or decorations you like
Keep in an airtight container for 2-3 days.
Nutritional information is given as a guide only and may vary.
Small Chocolate Layer Cake https://www.curlyscooking.co.uk/small-chocolate-layer-cake/