Servings: 8 people
Calories: 370kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Two 16 cm springform pans
- Saucepan
- Offset spatula for frosting
Ingredients
- 120 g soft butter
- 250 g sugar
- 60 g brown sugar
- 3 medium eggs
- 120 ml buttermilk
- 70 ml neutral cooking oil (e.g. sunflower oil)
- 2 teaspoons vanilla extract
- 150 g wheat flour
- 50 g strength flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 100 g chocolate chips
- q.s. Butter and flour for greasing the pans
Instructions
- Preheat your oven to 180°C (160°C fan) and grease two 16 cm springform pans with butter, dusting lightly with flour.
- In a large mixing bowl, beat the soft butter, sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing in well.
- In a measuring cup, whisk together buttermilk, oil, and vanilla extract. In another bowl, sift together the wheat flour, strength flour, baking powder, and salt.
- Alternately add the dry ingredients and the buttermilk mixture to the butter-sugar mix until just combined.
- Chop chocolate chips into smaller pieces and fold them into the batter. Divide the dough and smooth the tops in the prepared pans.
- Bake for about 30 minutes until the cakes spring back when touched and the edges are golden brown. Let cool completely.
- For the buttercream, heat sugar and water in a saucepan until dissolved. Beat egg whites until stiff peaks form, then slowly add hot sugar syrup while continuing to beat until cooled, then gradually add softened butter.
- Assemble by spreading buttercream between each cake layer, stacking them neatly.
- For ganache, heat cream and butter until steaming, pour over chopped dark chocolate, and stir until smooth. Pour over the assembled cake and decorate with mini cookies.
Notes
Use room-temperature ingredients for smoother mixing. Sift powdered sugar to prevent lumps in the buttercream. Chill cake layers briefly before frosting to avoid crumbs. Feel free to customize with extra chocolate or nuts. Store in an airtight container at room temperature for up to 2 days, or refrigerate if necessary. For longer storage, freeze individual slices wrapped in plastic.
Nutrition
Calories: 370kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 190mg | Potassium: 180mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Calcium: 20mg | Iron: 1mg
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