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Chocolate fault line cake recipe
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Prep Time:
90 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Decadent triple-layer chocolate cake with Baci chocolate and dark chocolate Swiss meringue buttercream. Easy recipe for chocolate enthusiasts!
Ingredients:
  • 450g (3 cups) plain flour
  • 645g (3 cups) caster sugar
  • 90g (3/4 cup) cocoa powder
  • 7.50 gm bicarbonate of soda
  • 6.00 gm baking powder
  • 2.40 gm salt
  • 3 eggs
  • 375ml (1 1/2 cups) buttermilk
  • 375ml (1 1/2 cups) vegetable oil
  • 375ml (1 1/2 cups) hot water
  • 8.80 gm vanilla extract
  • 4 x 125g packets Baci Perugina Original Dark chocolates, unwrapped
  • 45g (1/4 cup) whole roasted hazelnuts, coarsely chopped
  • 300g bought pasteurised liquid egg whites
  • 500g (2 1/3 cups) caster sugar
  • 650g unsalted butter, at room temperature, chopped
  • 180g dark chocolate, melted, cooled slightly
  • 50g (1/2 cup) cocoa powder, sifted
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease three 20cm round cake pans with melted butter and line the bases and sides with baking paper.
  • In a large bowl, combine flour, sugar, cocoa, bicarbonate of soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and vanilla. Whisk until smooth. Divide mixture among pans. Bake for 45-50 minutes until a skewer comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the buttercream by combining egg whites and sugar in a heatproof bowl. Heat over simmering water until hot to touch. Transfer to a stand mixer and whisk until almost room temperature. Gradually add butter, melted chocolate, salt, and cocoa powder. Mix until smooth and creamy. Transfer 2 cups of buttercream to a piping bag with a fluted nozzle.
  • Trim the tops of the cakes as needed using a serrated bread knife. Secure one cake, cut-side up, on a serving platter with a bit of buttercream. Spread 1/2 cup of buttercream over the top. Repeat with the second cake layer. Place the final cake layer on top, cut-side down. Spread 2 cups of chocolate buttercream over the cake to create a crumb coat. Chill the cake in the fridge for 20 minutes.
  • Spread a thin layer of the remaining buttercream around the center of the cake, leaving the top and bottom exposed. Reserve 16 whole Baci chocolates and slice the rest of the Baci into three slices each. Attach Baci slices to the buttercream on the cake's side, pressing gently.
  • Transfer the leftover buttercream into a piping bag and cut the tip. Pipe around the top and bottom sections of the cake, leaving the middle Baci area untouched. Smooth out the piped buttercream on the top and bottom edges with a palette knife, being mindful not to disrupt the visible Baci.
  • Pipe the reserved buttercream to create rosettes around the top edge of the cake, place a reserved Baci on each rosette, and sprinkle with nuts.

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