Triple Layered Chocolate Cake

Serves 16

Time 1 hour 15 minutes

Ingredients

2 ⅔ cups (320g) plain flour 

2 cups (400g) white sugar 

1 ¼ cups cocoa powder

1 tbsp bicarb soda 

1 ½ tsp baking powder 

Pinch salt 

3 eggs

1 tbsp (20ml) vanilla extract 

1 cup milk 

1 cup vegetable or canola oil 

1 cup water 

Chocolate Hazelnut Buttercream

1 cup (225g) unsalted butter 

3 cups (345g) icing sugar 

1 cup hazelnut spread

⅓ cup heavy cream

Method

Heat oven to 180C. Grease and line 3 x 20cm diameter cake tins (springform). Sift plain flour, white sugar, cocoa powder, bicarb soda, baking powder and salt into a bowl, then mix. 

In a mixer, whisk eggs, vanilla extract, milk, vegetable or canola oil, and water until light and creamy. With the mixer on low speed, add spoonfuls of the dry ingredients, incorporating them into the wet ingredients before adding the next. Don’t overbeat the batter. 

Once mixed, pour into the 3 tins and bake for 30 minutes (or until a skewer inserted into the centre comes out clean). Cool on wire racks for 20 minutes, then remove from tin and allow to cool completely.

Make the buttercream by beating the butter with a hand or stand mixer fitted with a paddle attachment until smooth and light in colour. Sift in the icing sugar, add the hazelnut spread and cream. Beat on low for 1 minute and then increase to high speed for 2 minutes.

Arrange the cake on a serving plate or rack, ready to ice. Add a quarter of the icing to the base layer, spread it, then add the middle layer with another quarter of the icing and spread it.

Add the top layer with another quarter of the icing, then spread it, then use the remainder for the sides of the cake. Fluff the icing as you please or smooth it over with a spatula dipped in hot water to help.

Set in the fridge for 30 minutes before slicing and serving. Store in the fridge up to 1 week.