Wednesday, December 02, 2020


Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

THIS is a really easy and quick chocolate cake that you can make in advance. It is nice and light and the chocolate buttercream filling is light rather than stodgy. Sometimes I like to add a tablespoon or two of blackberry liqueur to the sponges before I add the buttercream, just to give that little extra something, but it is not necessary. If you are not a fan of blackberries, then any berry of choice is perfect with this cake, or even as it is.


Cake Batter

200g caster sugar

200g softened unsalted butter

200g self raising flour

4 free range eggs

2 tbsp. cocoa powder

2 tbsp. milk

1 tsp. baking powder

½ tsp. instant coffee powder

1 tsp. vanilla extract


400g icing sugar

200g softened unsalted butter

100g good quality milk chocolate

80g cocoa powder

2 tbsp. cream


Start by making the cake batter. To do this, in the bowl of an electric mixer fitted with the whisk attachment beat together the caster sugar, softened unsalted butter, the eggs, self-raising flour, cocoa powder, baking powder, vanilla, coffee powder and the milk until light in colour and fluffy. A hand mixer will also work.

Divide the mixture between two 20cm sandwich cake pans, buttered and lined at the base with a circle of greasproof paper. Place in a preheated oven at 190oC for 20 minutes until firm. Remove from the oven and allow the cakes to cool slightly in the tins before removing and allowing the cakes to cool completely on a wire rack.

While the cakes are cooling, make the buttercream filling by firstly melting the chocolate in a bowl suspended over a pan of barely simmering water, stirring until the chocolate is completely melted and smooth. Remove and allow the melted chocolate to cool slightly.

Using an electric beater, beat the icing sugar and butter until smooth, then sift in the cocoa powder and mix until combined. Finally stir in the melted milk chocolate and cream and stir until combined and smooth.

Assemble the cake by placing one of the cakes on a serving plate and place half of the buttercream on top. Smooth out the buttercream to the edges of the cake, then place the second sponge on top. Smooth the remaining buttercream on the top covering all the way to the edge.

To finish, get a teaspoon, and using the tip of the handle, make a circular swirl pattern on the top of the cake, starting in the middle and ending at the very edge so that you have a circular swirl pattern on the top.

Garnish with fresh blackberries and a light dist of icing sugar just before serving.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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