Moist Triple Layer Chocolate Cake
28 Minutes Total
12 Servings
Ingredient List
Cake
- 1 ½ packs Betty Crocker™ Devil's Food Cake Mix
- 180 ml vegetable oil
- 5 free range eggs
- 345 ml water
Topping
- 2 tubs Betty Crocker™ Chocolate Fudge Icing
- 400 ml double cream
- 50 g plain chocolate
Preparation
- Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4. Grease the 3 x 8 ”tins or line with greaseproof paper.
- Mix the eggs, oil, water and Devil’s Food Cake mix gently together, and whisk (by hand or electric mixer) for 2-3 minutes, until smooth and creamy.
- Pour the mixture evenly into three greased cake 3 x 8” tins.
- Bake the 3 sponges in the centre of the oven for 23- 28 minutes or until a rounded knife inserted into the centre of the cake comes out clean. Cool for 10 minutes in the 3 x 8” tin then cool on a cooling rack.
- Whisk 400ml of double cream either with a hand whisk or electric whisk until stiff. Then add 1 tub of Chocolate Fudge Icing to the cream and combine thoroughly.
- Spread the icing in the middle two layers of the cake.
- Add 2tsp of warm water to 1 tub of Chocolate Fudge Icing to lightly soften it.
- Ice the top layer of the cake and quickly pat up and down with a palette knife to create texture. Spread the rest of the icing over the sides of the cake so it is fully covered.
- Grate the plain chocolate and sprinkle on top of the cake for the perfect finish!
- Garnish with some beautiful flowers on top for the perfect finish to your chocolate heaven!
