How to Make Frosted Chocolate layer Cake for Chocolate Perfection

Indulge in the irresistible allure of our Frosted Chocolate Layer Cake. This luscious dessert is a chocolate lover's dream, featuring moist and rich layers of chocolate cake generously frosted to perfection.

The cake itself is a symphony of cocoa, with a tender crumb that melts in your mouth. Each layer is infused with the deep, velvety essence of chocolate, creating a delectable foundation for the indulgence to come.

But what truly takes this cake to new heights is the decadent frosting that envelops each layer. Smooth, creamy, and luxuriously chocolatey, it adds a layer of richness and sweetness that perfectly complements the cake. Whether it's a classic buttercream or a glossy ganache, the frosting adds a heavenly touch to every bite.

Slicing through the layers reveals a stunning masterpiece that is as beautiful as it is delicious. Each forkful is a symphony of flavors, with the moist cake and creamy frosting dancing on your palate.

Whether you're celebrating a special occasion or simply satisfying your sweet tooth, our Frosted Chocolate Layer Cake is a must-try dessert that will leave you craving for more. Treat yourself to this indulgent delight and experience the pure bliss of chocolatey goodness.

Frosted Chocolate layer Cake Recipe by The Best of Cadburys
Ingredients: serve 12
Cooking Time: 30 minutes
150g butter or margarine, softened
225g caster sugar
2 eggs
150g cadbury’s bournville chocolate broken into pieces
200ml stout
50g cocoa powder
175g plain flour
½ teaspoon baking powder
1 teaspoon bicarbonate of soda
Chocolate curls, to decorate

FROSTING:
250g mascarpone cheese
200g icing sugar
4 teaspoons lemon juice

Procedures:
Grease and bease line 2 x 20cm or 8 inch round sandwich tins. Cream together the butter or margarine and sugar, then beat in the eggs. Put the chocolate in a heat proof bowl with half the stout. Place over a pan of gently simmering water and leave until the chocolate has melted.

Beat the cocoa into the remaining stout, then stir the mixture into the melted chocolate. Sift together the flour, baking powder and soda. Fold the flour and chocolate mixtures alternately into the egg mixture. Divide between the tins and level the surfaces. Bake in a preheated oven, 180C, gas mark 4, for about 25 minutes until just firm. Transfer to a wire rack and leave to cool.

For the FROSTING, beat the mascarpone in a bowl to soften, add the icing sugar and lemon juice and beat until smooth. Sandwich the cakes together with one third of the mixture, then spread the remaining frosting over the top. Decorate with plenty of chocolate curls. End.