Open Chocolate Layer Celebration Cake

You've come to the right place if you're looking for a chocolate bake to whisk up in celebration of a birthday, anniversary, or anything for that matter

20 Portions

Medium 35 Minutes

Ingredients

For the recipe Open Chocolate Layer Celebration Cake

For the Cake:

400 g	Butter , Softened
400 g	Caster Sugar
	Mediums , 5
340 g	Self-Raising Flour
60 g	Dr. Oetker Fine Dark Cocoa Powder
	Salt , 1/4tsp
10 ml	Dr. Oetker Madagascan Vanilla Extract
40 ml	Milk

For the Decoration:

150 g	Dr. Oetker Dark Chocolate
	Dr. Oetker Giant Chocolate Stars
800 g	Dr. Oetker Chocolate Buttercream Style Icing

preparation

Preparation

For The Cake

Heat oven to 180 C / 160C Fan / Gas 4 and grease and line three 8” tins with baking parchment.

Using an electric hand-whisk, beat the butter and sugar together until pale and fluffy. Whisk in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the flour, Dr. Oetker Cocoa Powder, salt and Dr. Oetker Madagascan Vanilla Extract, then fold until just combined. If you desire a lighter texture, then add the milk at this stage. Divide the mixture evenly into the three cake tins and smooth down the surface.

Bake for 35-40 minutes, until the cakes have risen and a skewer inserted into the middle of each cake comes out clean. Leave to cool on a wire rack for 20 minutes before removing from the tins. Allow the cakes to completely cool before moving on to the next step.

To Decorate

Take the three cooled cakes and trim the top of each cake to allow for removing any domed tops.

Place the first layer on to a cake board or serving dish and carefully spread the Dr. Oetker Chocolate Buttercream on top, spreading to the sides. Repeat with the rest of the cake layers.

Serve immediately or refrigerate for up to three days.