Chocolate philly cake
Ingredients for the cake
2 cups plain flour
2 cups caster sugar
3/4 cup of cocoa powder
2 tsp baking powder
1 1/2 tsp bicarb of soda
1/2 tsp salt
1 tsp liquid coffee
1 cup of buttermilk
2 eggs
1/2 cup of vegetable oil
1 cup of boiling water
Ingredients for the philly frosting:
224g Philadelphia softened
3/4 cup of granulated sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 cups of heavy cream
Method for the cake:
Preheat oven to 170 C, grease, and line your 8“ cake tin.
In a bowl combine flour, sugar, cocoa powder, baking powder, bicarb, salt, and sugar together and whisk.
In another bowl, add eggs, veg oil, vanilla, coffee, and buttermilk and whisk to combine.
Combine dry and wet ingredients together and whisk to ensure no lumps
Lastly, add 1 cup of boiling water and whisk again.
Pour this into your greased tin and bake for 60 minutes check it’s cooked by inserting a skewer, once the skewer is cleaned you can remove your cake.
Leave to cool on the side. Then place in the fridge to chill for easy cutting.
Method for the frosting:
Whip cream to stiff peaks and leave to one side.
Using a stand mixer and paddle attachment beat the cream cheese until smooth. Add the granulated sugar, salt, and vanilla and beat again.
Fold in your whipped cream and stir.
The frosting is ready.
vanilla syrup for the cake:
1 cup of caster sugar
1 cup of water
Boil on low heat until all sugar has dissolved and you’re left with a thick syrup. Allow to cool and keep in the fridge, can be used for multiple purposes.
Once cooled and 1/4 cup of cold milk, of your choosing and use to soak each layer of sponge. This adds a sweetness and also keeps the chocolate cake moist.
assembling the cake:
Remove cake from the fridge and cut evenly into 3 pieces
Start with one piece and soak it with your vanilla/milk syrup
Place one tablespoon of Nutella and using a palette knife spread to the outer edges.
Divide the frosting into 3 and scoop one-third on top of the Nutella using the same palette knife smooth to the edges. It’s fine if the Nutella and frosting mix.
Repeat this process again and then place the final cake piece on top. Don’d add nutella or syrup to this layer. Add the remaining frosting on top leaving some for piping cream rounds. Smooth the cream out, and add your piping, fresh raspberries, and grated chocolate.
Slice the cake and enjoy.
Leave in the fridge in an airtight container for up to 3 days.
with love
x
moist chocolate cake with Nutella, the creamiest frosting and raspberries
tips:
You can use any milk you desire, in replacement of buttermilk and sugar syrup mix
Warm your Nutella slightly to allow for easy spreading, otherwise, it tends to pull on the cake and create crumbs.
Chill your chocolate cake before cutting. This will help in creating even layers and easier handling.
You can make a bigger batch of sugar syrup and leave it in the fridge and use it for many other recipes. Add cinnamon sticks, cloves, vanilla beans and zest if you wanted more flavour.
