ULTIMATE CHOCOLATE CAKE
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Step 1: CHOCOLATE CAKE
600g Unsalted Butter (Softened)
900g Caster Sugar
8 Eggs Large
500g Plain Flour
320g Cocoa Powder
4tsp Baking Powder
3tsp Baking Soda
480ml Vanilla Yoghurt
1tbsp Vanilla Extract
Beat the butter and sugar until light and fluffy. Whisk the eggs and slowly add to the mixture. Mix all the dry ingredients together and sift 1/2 into the batter and beat together. Add the yoghurt, milk and vanilla before beating again. Sift in the remaining dry mixture and gently fold until all the ingredients are incorporated. Divide the batter by 3 and place in 8 inch cake tins. Bake at 180 degrees C / 356 degrees F for 45 - 50 minutes. Leave to cool for 10 minutes before removing from the tin.
Step 2: FILLING
Chocolate Ganache: 250g Milk Chocolate + 240ml Double Cream
Begin by levelling the cakes. Next, pipe rounds of the chocolate buttercream around the edge of the cake. Pour 1/3 of the chocolate ganache into the centre of the cake and cover with more buttercream. Repeat this process again with the next layer of cake. Finally invert the final layer and place on top. Drizzle the last 1/3 of the ganache around the edge of the top layer of cake and allow to run down the sides. Pipe more rounds of buttercream around the edge of the top layer of cake and fill the centre with more buttercream.
Step 3: TOPPINGS
Chocolate Bark: 200g Dark Chocolate (Tempered) / 80g White Chocolate (Tempered) / 50g Milk Chocolate (Tempered)
Fresh Strawberries + Tempered Milk & White Chocolate
Place pieces of the chocolate bark into the centre of the top layer of cake and place the chocolate covered strawberries around the side.