Ingredients

Method

• 560 g flour
• 4 t bicarbonate of soda
• 1 t salt
• 230 g butter
• 400 g white sugar
• 400 g brown sugar
• 6 free-range eggs
• 2 T vanilla extract
• 2 cups buttermilk
• 200 g 70% dark chocolate, melted
• 2 cups espresso
For the buttercream icing:
• 250 g butter, room temperature
• 520 g icing sugar
• 1/3 cup milk
• 100 g white chocolate, melted
• 100 g milk chocolate
• 100 g 70% dark chocolate, melted
For the fudgy icing:
• 100 g milk chocolate, melted
• 1 x 385 g can condensed milk
For the Rice Krispie clusters:
• 100 g milk chocolate, melted
• 2 cups Rice Krispies

Method

Ingredients

1. Preheat the oven to 180°C and grease 4 x 22 cm cake tins.

2. Sift the flour, bicarbonate of soda and salt into a bowl. Using an electric beater, cream the butter and sugar until light and fluffy.

3. Add the eggs, vanilla and buttermilk to the sugar mixture and beat until well incorporated. Mix in the chocolate and coffee.

4. Gently fold in the dry ingredients and pour into the cake tins. Bake for 30 minutes, then set aside to cool.

5. To make the buttercream icing, cream the butter, 130 g icing sugar and a small amount of the milk until light and fluffy using an electric beater. Gradually add the remaining icing sugar and milk, alternating between the two, until combined. Divide the buttercream between 3 bowls and fold each chocolate into one of the bowls. Chill until required.

6. To make the fudgy icing, mix the chocolate and condensed milk until glossy.

7. To make the Rice Krispie clusters, fold the Rice Krispies into the melted chocolate and spoon onto baking paper. Chill to set.

8. To assemble the cake, use the buttercream icing to sandwich together the cakes, then top with the fudgy icing and Rice Krispie clusters.

ALSO READ: How to melt chocolate correctly

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