Light Tiered Chocolate Cake

Even though I have yet to calculate the calories inside this cake, considering the ingredients, it’s definitely light! But not only is it light, it is really, really good…and it gets better after a night in the fridge.

Makes 1 huge 3 tiered cake

Cake batter
500 g of water
330 g white sugar
250 g butter, sliced
2 tsp coarse sea salt, divided
35 g unsweetened cocoa powder
100 g whole wheat flour
350 g all-purpose flour
2 tsp baking powder
4 eggs
1 tbsp vanilla extract
2 cups chocolate chips

1. Preheat your oven to 350°F and grease 3 round cake pans.
2. In a saucepan over medium heat, warm the water, the white sugar, the butter, the salt, and the cocoa powder until the butter has completely melted. Let cool ten minutes.
3. In a stand mixer or by hand, whisk the eggs, and the vanilla until light yellow. Slowly pour in the cooled chocolate mixture.
4. Beat in the flours and the baking powder without over mixing. Then fold in the chocolate chips.
5. Divide the batter equally in between the three molds and bake for approximately 20-25 minutes or until a tester comes out clean.
6. Cool completely before frosting.

Chocolate Icing
200 g butter
160 ml water
140 g brown sugar
1 tsp salt
70 g unsweetened cocoa powder
320 g icing sugar

1. In a saucepan, bring all ingredients, except the icing sugar, to a simmer and whisk until butter has melted.
2. Off the heat, beat in the powdered sugar until the icing is perfectly smooth.
3. Chill the mixture in the fridge for at least 30 minutes before frosting the cooled cakes.


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