Triple-chocolate layer cake
INGREDIENTS
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150g unsalted butter, softened, plus extra for greasing
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150g dark chocolate (Lizzie used Willie’s Cacao Venezuelan 72), broken into pieces
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250g plain flour
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2 tsp baking powder
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1/2 tsp salt
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50g cocoa powder
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160g soured cream
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200g golden caster sugar
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150g soft light brown sugar
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4 medium free-range eggs
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For the chocolate icing
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2 gelatine leaves
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500g double cream
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300g dark chocolate (Lizzie used Willie’s Cacao Madagascan 71), broken into pieces
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Hundreds and thousands and a 30cm acetate sheet to decorate
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For the buttercream
•
175g unsalted butter,
softened
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300g icing sugar
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100g dark chocolate (Lizzie used Willie’s Cacao Indonesian 69), melted as in step 1
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