Prep
1h
Cook
35m
Total
1h 35m
Ingredients
Method
Nutrition
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For
12
M
I
For the black cocoa cake:
160
g
All-purpose flour
236
g
Granulated sugar
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Per Serving
Calories
632kcal
Fat
42g
Saturates
22g
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Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating. If the frosting is chilled overnight... microwave it in 10 second increments until it softens up, then use an electric mixer to beat on low speed until smooth. Use a cookie scoop to assemble the cake. Use a 3 tablespoon cookie scoop to add an equal amount of frosting to each layer.
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Prep
1h
Cook
35m
Total
1h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the black cocoa cake:
160
g
All-purpose flour
236
g
Granulated sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
632kcal
Fat
42g
Saturates
22g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating. If the frosting is chilled overnight... microwave it in 10 second increments until it softens up, then use an electric mixer to beat on low speed until smooth. Use a cookie scoop to assemble the cake. Use a 3 tablespoon cookie scoop to add an equal amount of frosting to each layer.
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Made it?
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