Kirsten Tibballs’ Chocolate & Coffee Layer CakePublished 28 Jun, 2023
A wonderfully moist chocolate cake layered with lashings of lush chocolate and coffee buttercream and adorn with striking dark chocolate curls.
vegetable oil spray, for greasing
220 g plain flour
55 g dutch processed cocoa powder
1 ½ tsp bicarbonate soda
½ tsp baking powder
220 g caster sugar
¼ tsp salt
60 g coconut oil, or vegetable oil
55 g whole eggs
125 g buttermilk
1 tsp vanilla bean paste
125 g hot water
1. Heat the oven to 165°C, fan forced.
2. Grease a cake tin, 180mm in diameter, with vegetable oil spray then line the base and sides with baking paper.
3. Sieve the flour, cocoa powder, bicarbonate soda and baking powder in a large bowl, then add the sugar and salt and mix to combine.
4. Place the coconut oil, eggs, buttermilk and vanilla into the bowl of a stand mixer fitted with a paddle attachment and beat for 1 minute.
5. Remove from the mixer then add the dry ingredients and fold through by hand until combined.
6. Pour in the hot water and fold through.
7. Transfer into the prepared cake tin and bake in the pre-heated oven for 40-45 minutes.
8. Allow to cool at room temperature.
9. Using a serrated edged knife, trim the top off the cake to create a flat surface, then cut the cake into 3 equal layers.
NOTE: You can make your own buttermilk by combining 125 g milk with 4 g fresh lemon juice.
Chocolate & Coffee Buttercream
200 g fresh cream 35% fat
200 g good-quality dark chocolate 58%
50 ml coffee, Jura espresso
300 g unsalted butter
1. Boil the cream in a small saucepan.
2. Pour the hot cream over the dark chocolate and whisk until the chocolate is completely melted and incorporated to create a ganache.
3. Add the espresso and mix to combine, then set aside at room temperature.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth and softened.
5. Swap the paddle for a whisk attachment and add the chocolate ganache. Whisk until smooth and combined.
NOTE: If the buttercream is too soft to pipe, place it into the refrigerator to firm up before whisking again.
100 g water
75 g caster sugar
15 g dutch processed cocoa powder
1. Combine the water, sugar and cocoa powder in a saucepan and gently heat until the sugar has completely dissolved and there are no lumps of cocoa powder remaining.
2. Allow to cool completely at room temperature before assembling the cake.
300 g good-quality dark chocolate
1. Temper the chocolate by placing it into a microwave-safe plastic bowl, and heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
2. Pour some of the chocolate onto a stone workbench and spread it out with an angled palette knife. Work the chocolate backwards and forwards until it begins to go dull and is set to touch.
3. Using a large metal scraper, scrape the chocolate to create pointed curls.
4. Repeat the process with the remaining chocolate.
dutch processed cocoa powder, for dusting
1. Transfer the prepared buttercream into a piping bag fitted with an 8mm star nozzle.
2. Place the first layer of cake onto a serving plate and brush the surface with the chocolate soak.
3. Pipe a layer of buttercream over the first layer of cake.
4. Repeat with the remaining layers of cake, chocolate soak and buttercream.
5. Top with the chocolate curls and dust with cocoa powder.
For more recipes from Kirsten Tibball’s head to the Savour School website.