Ingredients
- 338g Stork Baking Butter
- 338g Caster Sugar
- 6 Large Eggs
- 278g Plant S Yellow Pea Flour
- 60g Cocoa Powder
- 6 tsp Baking Powder
- 1 tsp Xanthan Gum
For the Frosting:
- 500g Unsalted Butter
- 500g Icing Sugar
- 300g Milk Chocolate
- 2 tbsp Double Cream
Chocolate Triple Layer Cake
Preparation and Cooking time: 1-2 hours
Serves 12-18
Method
1. Preheat oven to 180 degrees.
2. In a large mixing bowl, beat the stork, caster sugar, and eggs together until fully combined. Mix in the Plant S Yellow Pea Flour, cocoa powder, baking powder, and xanthan gum.
3. Grease three 7” baking tins with butter and line with parchment paper. Evenly distribute the cake mix across the three tins. Bake for 25 minutes or until a skewer comes out clean.
4. Allow cakes to cool and make the buttercream. Beat the unsalted butter until slightly pale in colour, then mix in the icing sugar and cocoa powder until combined. Add the melted chocolate and cream and whisk until the buttercream has reached a smooth, creamy consistency.
5. To stack the cake, place a small amount of buttercream on the board to keep the cake in place, then place the first layer of cake on top, add a generous amount of buttercream in between each layer.
6. Start to smooth out the sides of the cake with a palette knife and place in the fridge to chill.
Once the first coat of buttercream is firm, add another coat and scrape with a metal scraper until you achieve a smooth cake. Smooth the top of the cake and clean the board.
7. Decorate however you would like, we chose to pipe with icing, and add milk/white chocolate buttons.