RECIPE BY @NUTORIOUS_
WHAT'S IN IT?
1 ¾ cups (260 g) of plain flour
2 cups (237g) caster sugar
¾ cup (85g) cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup (250ml) buttermilk
½ cup (125ml) vegetable oil
2 large eggs (60g each)
1 tsp pure vanilla extract
1 cup (250ml) hot water (add as needed)
170g dark chocolate
225 g butter (unsalted)
1 large egg yolk
1 tsp vanilla extract
1 cup plus 1 tablespoon (143g) icing sugar.
Filling and topping
1 punnet each of strawberries, blueberries and raspberries
PUTTING IT ALL TOGETHER:
Preheat the oven to 175C. Grease two 8-by-2-inch round cake pans and line them with baking paper and then butter the paper. Dust the pans with flour, tapping out any excess. Set aside. ( Alternatively, butter one large cake tin to bake one cake and then slice in half.)
Using an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed until all the ingredients are combined.
In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla until the eggs are mixed into everything.
Slowly add the buttermilk mixture into the dry ingredients until just incorporated, then slowly add in the hot water until a smooth batter is formed.
Pour the batter into the prepared pans and gently tap on the bench to get rid of bubbles.
Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to completely cool.
Making the frosting: Completely melt the chocolate using either a microwave or over a double boiler and hot water and set aside.
In a separate bowl using an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl frequently. At a lower speed, slowly beat in the icing sugar, for about one minute. Slowly beat in the cooled dark chocolate until completely mixed through.
If using one large cake, slice the cake gently into two separate pieces.
Set one cake layer on a plate with the flat side facing up. Layer the base with a thin layer of the frosting, top this with an array of sliced strawberries, blueberries and raspberries. On top of the berries add a generous serving of whipped cream.
Top with the last layer of cake and then spread the remaining frosting around the edges and top of the cake until evenly covered.
To finish off, top with additional berries, shaved dark chocolate and a dusting of icing sugar.
NOTES & TIPS:
*Substitute the cocoa with cacao for a healthier alternative.
*Substitute the dark chocolate for milk chocolate or white chocolate.
*Fill the cake with other fruits other than berries; diced small to make sure it does not affect how the two layers sit.
*The cake can be made without using the whipped cream.