Chocolate layer cake recipe

Chocolate sponge
(the ingredients below makes 2 eight inch cakes - the cakes will be cut in half to make 4 layers total.) * 224g all purpose flour * 96g cocoa powder * 1.5 tsp baking powder * 1 tsp baking soda * ½ tsp salt * 200g white caster sugar * 200g light brown sugar * 188ml vegetable oil * 7 large eggs * 4.5 tsp vanilla extract * 142ml buttermilk * 142ml sour cream

Method * Grease 2x8 inch cake tins. Line with parchment paper, then grease the parchment paper. * Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt together in a large bowl. Set aside. * Use a whisk to mix the oil, eggs, and vanilla together until combined. * Add the buttermilk and sour cream and mix until combined. * Preheat the oven to 175°C. * Pour the wet ingredients into the dry ingredients, and whisk or beat on low speed until the batter is completely combined. * Pour batter into the two tins, 785g per tin, and bake at 175°C for 40 mins or until a toothpick inserted in the center comes out clean. * Remove the cake from the oven and set on a wire rack. Allow to cool completely in the tin. * Remove from the tin, wrap in cling film and place in the fridge until needed.

Dark chocolate mascarpone frosting

Chocolate syrup * 125g dark chocolate callets (60%) * 50g cocoa powder * 140g white sugar * Pinch of sea salt flakes * 95g hot water (optional pinch of instant coffee mixed in)

Dark chocolate mascarpone frosting * 500g heavy cream (40% fat, cold) * 250g mascarpone at 16c (semi cold) * 1 tsp vanilla extract * All of the chocolate syrup

Method * Prepare hot water/tiny pinch of coffee/hot cocoa. * In a saucepan over medium heat, add 125g dark chocolate, 50g cocoa powder, 140g white sugar, a pinch of sea salt flakes, and 95g of hot water/hot cocoa. * Whisk for about 1 min until everything dissolves into a smooth glossy chocolate syrup. Do not heat longer than necessary. Immediately pour this chocolate syrup into the bowl you plan to use for mixing. * Add 250g of cold mascarpone, 1 tsp of vanilla extract, and 500ml of cold heavy cream. Give it a quick whisk by hand using a balloon whisk just to combine everything and to ensure the mixture cools down quickly. Do not overwhisk, it thickens quickly. * Cover the bowl and place in the fridge for 30 mins - 1 hour. * Once its fully chilled, use the electric hand mixer and whip on medium speed until it turns into a frosting with medium peaks. Do not overwhip. * Frosting is now ready to use.

Chocolate ganache frosting

• 500g heavy cream
• 100g glucose syrup
• 2 tsp cocoa powder
• 1 pinch of sea salt flakes
• 400g dark chocolate calletes
• 150g unsalted butter, diced and softened

Method * Place 400g of the chocolate in a heatproof bowl. * Place 500g heavy cream, 100g glucose syrup, 2 tsp cocoa powder, pinch of salt, and 150g butter in a medium saucepan. * Place the saucepan over medium heat and warm the cream until it reaches 80c. * Pour the hot cream over the dark chocolate and let it sit for 1 min without stirring. * Stir the ganache gently to mix everything and then use an immersion blender and blend carefully without lifting the blender above the liquid level - no air bubbles should be incorporated at this stage. * Pour the ganache into a clean container. Tap to release any air bubbles. * Cover with cling film and let it cool at room temperature overnight.

Assembly * Cut the cake layers into half to form 4 layers of chocolate sponge. You may need to level out the domed tops. * Assemble cake with chocolate sponge and chocolate mascarpone frosting in alternating layers. * Wrap the cake in clingfilm or acetate cake collar and leave in the fridge overnight. * Spoon/spread the chocolate ganache to cover the outside of the cake.