The Ultimate Chocolate Layer Cake Recipe | Cupcake Jemma

Video Description

Order Cakes for London delivery & Collection just here 👉🏼 https://www.crumbsanddoilies.co.uk/collections/cakes Order Chocolate Cakes here 👉🏼 https://www.crumbsanddoilies.co.uk/collections/chocolate-cakes-london Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency. Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes. If you need some tools to help perfect your cake decorating skills then head over to www.cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles. ----------- Make your own buttermilk! https://youtu.be/mSh4NSQdP58 For the cake in the video: 4 x 7" tins. Will also work for 3 x 8" tins. 250g Unsalted Butter 250g 70% Chocolate 180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules) 4 Eggs 150ml Buttermilk (see link below for how to make your own) 3 tbsp Vegetable or Sunflower Oil 430g caster sugar 150g Plain Flour 150g Self Raising Flour 60g Cocoa Powder 3/4 tsp Bicarbonate of Soda 1/2 tsp Salt 430g Caster Sugar 100g Butter 200g Chocolate (I like 50% for ganache) 100g Double Cream If you want to fill and ice with ganache you can double this quantity. 125g Soft Unsalted Butter 225g Icing Sugar 80g Melted Chocolate (70% is best for buttercream) If you want to fill and ice with buttercream you can double this quantity. For a 6" cake follow these ingredients. If you need something even smaller just halve all of the ingredients! 190g Unsalted Butter 190g 70% Chocolate 120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules) 3 Eggs 115ml Buttermilk (see link below for how to make your own) 2 tbsp Vegetable or Sunflower Oil 325g Caster Sugar 115g Plain Flour 115g Self Raising Flour 45g Cocoa Powder 1/2 tsp Bicarbonate of Soda 1/4 tsp Salt 75g Butter 150g Chocolate (I like 50% for ganache) 75g Double Cream If you want to fill and ice with ganache you can double this quantity. 95g Soft Unsalted Butter 170g Icing Sugar 60g Melted Chocolate (70% is best for buttercream) If you want to fill and ice with buttercream you can double this quantity. BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma MORE CAKE: http://www.crumbsanddoilies.co.uk MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies