Chocolate Fault Line Cake Recipe

This epic triple-layered chocolate cake stars a Baci chocolate fault line with a luscious dark chocolate Swiss meringue buttercream finish. Its any choc lovers dream - and youll be surprised by how easy it is!

The ingredient of Chocolate Fault Line Cake Recipe

• 450g 3 cups plain flour
• 645g 3 cups caster sugar
• 90g 3 4 cup cocoa powder
• 3 tsp bicarbonate of soda
• 1 1 2 tsp baking powder
• 1 tsp salt
• 3 eggs
• 375ml 1 1 2 cups buttermilk
• 375ml 1 1 2 cups vegetable oil
• 375ml 1 1 2 cups hot water
• 2 tsp vanilla extract
• 4 x 125g packets baci perugina original dark chocolates unwrapped
• 45g 1 4 cup whole roasted hazelnuts coarsely chopped
• 300g bought pasteurised liquid egg whites
• 500g 2 1 3 cups caster sugar
• 650g unsalted butter at room temperature chopped
• 180g dark chocolate melted cooled slightly
• 50g 1 2 cup cocoa powder sifted

The Instruction of chocolate fault line cake recipe

• preheat oven to 180c 160c fan forced grease three 20cm base measurement round cake pans with melted butter line bases and sides with baking paper
• whisk together the flour sugar cocoa bicarb baking powder and salt in a large bowl add the eggs buttermilk oil water and vanilla whisk until well combined and smooth divide the mixture evenly among the prepared pans bake for 45 50 minutes or until a skewer inserted into centre of the cake comes out clean set aside in the pans for 10 minutes to cool slightly before transferring to a wire rack to cool completely
• meanwhile to make the buttercream use the balloon whisk attachment on a stand mixer to combine the egg whites and sugar in a large heatproof bowl place the bowl over a saucepan of simmering water make sure the bowl doesnu2019t touch the water cook stirring often with a whisk for 3 5 minutes or until hot to touch to test transfer a small amount to a saucer if the mixture is hot it is ready remove the bowl from heat and transfer the mixture to a stand mixer with the whisk attachment whisk on high speed for 10 minutes or until almost room temperature switch to paddle attachment on low speed gradually add the butter beating well after each addition until smooth and creamy add the melted chocolate and a pinch of salt beat until well combined scrape down the bowl add the cocoa powder and beat on low speed until combined spoon 2 cups of the buttercream into a piping bag fitted with a fluted nozzle and reserve
• use a serrated breadknife to trim the top of each cake if needed use a little of the buttercream to secure one cake cut side up on a serving platter or board spread 1 2 cup of the buttercream over the top of the cake repeat with a second cake layer and 1 2 cup of buttercream top with the remaining cake cut side down spread 2 cups of the chocolate buttercream over top and sides of the cake to create a crumb coat place the cake in the fridge for 20 minutes to chill
• use an offset palette knife to spread a thin layer of the remaining buttercream around the middle of the cake leaving the top third and bottom third of the cake exposed reserve 16 whole baci chocolates and slice remaining baci into three slices each attach slices of baci to the thin layer of buttercream on the side of the cake pressing gently
• spoon the remaining buttercream into a piping bag and snip off the end pipe around the top and bottom portions on the side of the cake making sure to keep the middle baci area uncovered use the palette knife to smooth the top and bottom piping on the side being careful not to touch the exposed baci
• use the reserved butter cream to pipe rosettes around the top edge of the cake add a reserved baci to each rosette sprinkle with nuts

Nutritions of Chocolate Fault Line Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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