Death by chocolate cake

Now this was super fun to make, and to eat.

Preheat your oven to 180 degrees, and grease your cake tins ready for your batter.

To make the cake you need to start off with 225g of butter and 100g of sugar. Blend these together until you have a light and fluffy mixture that has lightened in colour. Once you have achieved that add 4 egg yolks one by one whilst mixing the butter mixture on slow.

In a separate bowl whip you egg whites to make a meringue, slowly adding 25g of sugar. You need to keep this mixing, so the faster you do the following steps the less you need to keep whipping your meringue.

When you have mixed up your meringue you can add 225g of flour to the yolk and butter mix. If you want to make this a chocolate cake, add 50g of cocoa powder and 175g of flour instead.

You should have a slightly thicker batter than the usual cake batter. Add a splash of milk until you have reached a slightly thinner batter, thin enough that you will be able to fold in your meringue without knocking out the air.

Once you have your loose cake batter, you are ready to fold in your meringue. Do this slowly, because you will want the air that is in the meringue to be in your cake. Once you have folded in the meringue you can put your mix into the cake tins you greased earlier and baker for around 25 – 40 minutes. Make sure you keep checking your cakes and testing them with a kitchen knife.

Once your cakes have cooled its time to stack and layer them. To do this you will need to make the buttercream. Below is a link to my light and fluffy buttercream recipe!

Delicious frosting

Cut your cake in half using a cake knife (if you don’t have a cake knife you can use a bread knife instead). Add a slightly thick layer of buttercream to the inside of your cake and stack the other half of the cake on top. Put your cake in the fridge for 10 to 20 minutes for the buttercream to slightly harden.

When you take your cake out of the fridge you will need to add a crumb coat on your cake. This means adding a thin layer of buttercream to the top and the sides of your cake. Once again put this in your fridge to harden.

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