COOKIES on the DR. OETKER website

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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Open Chocolate Layer Celebration Cake

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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

Ingredients

For the recipe  Open Chocolate Layer Celebration Cake

For the Cake:

400 g Unsalted butter , Softened
400 g Caster Sugar
5 Medium Eggs
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

Step 0: Heat oven to 180 C / 160C Fan / Gas 4 and grease and line three 8” tins with baking parchment.

Step 0: 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.

Step 0: 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

Step 0: Take the three cooled cakes and trim the top of each cake to allow for removing any domed tops.

Step 0: 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.

Step 0: Serve immediately or refrigerate for up to three days.

Nutritional Information for the recipe Open Chocolate Layer Celebration Cake

Per Serving Per 100 g / ml
Energy 2152 kJ
514 kcal
1738 kJ
415 kcal
Fat 27.87 g 22.48 g
Carbohydrate 59.12 g 47.67 g
Protein 5.33 g 4.30 g

preparation

Preparation

For The Cake

Step 0: Heat oven to 180 C / 160C Fan / Gas 4 and grease and line three 8” tins with baking parchment.

Step 0: 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.

Step 0: 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

Step 0: Take the three cooled cakes and trim the top of each cake to allow for removing any domed tops.

Step 0: 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.

Step 0: Serve immediately or refrigerate for up to three days.

Nutritional Information for the recipe Open Chocolate Layer Celebration Cake

Per Serving Per 100 g / ml
Energy 2152 kJ
514 kcal
1738 kJ
415 kcal
Fat 27.87 g 22.48 g
Carbohydrate 59.12 g 47.67 g
Protein 5.33 g 4.30 g