Yummy Chocolate Stack
A community recipe by JaneMaddenNot tested or verified by Nigella.com
Print me
Take the butter out half an hour before you start baking. Cream your butter and sugar together in a large mixing bowl. Add in the eggs one by one and add in your vanilla extract/essence and mix. In a seperate bowl combine the flour and the cocoa powder and give it a little stir. Add the dry mixture (flour etc.) to the wet mixture (butter,sugar and eggs) and give it a good mix. Add in the chocolate chips and mix. Line two baking tins. Spoon half the mixture into one and the other half in the other Place in the oven at 180 degrees for 25-30 mins when ready they should be golden at the top stick a coctail stick in the cakes to see if there cooked (they're cooked if the cocktail stick comes out clean). Take them out to cool and after 5 minutes remove from the tins and leave them to cool for about an hour and take your butter out of the fridge. To make the the chocolate icing you only have to sift the icing sugar and cocoa powder and add the butter and vanilla extract/essence. Spread 1 third of the icing on to the bottom layer and put the top layer on top of it spread the rest of the icing on the top of the cake and on the sides. Decorate with smarties/m&ms/buttons/hundreds and thousands (sprinkles).
Take the butter out half an hour before you start baking. Cream your butter and sugar together in a large mixing bowl. Add in the eggs one by one and add in your vanilla extract/essence and mix. In a seperate bowl combine the flour and the unsweetened cocoa and give it a little stir. Add the dry mixture (flour etc.) to the wet mixture (butter,sugar and eggs) and give it a good mix. Add in the chocolate chips and mix. Line two baking tins. Spoon half the mixture into one and the other half in the other Place in the oven at 180 degrees for 25-30 mins when ready they should be golden at the top stick a coctail stick in the cakes to see if there cooked (they're cooked if the cocktail stick comes out clean). Take them out to cool and after 5 minutes remove from the tins and leave them to cool for about an hour and take your butter out of the fridge. To make the the chocolate icing you only have to sift the confectioners' sugar and unsweetened cocoa and add the butter and vanilla extract/essence. Spread 1 third of the icing on to the bottom layer and put the top layer on top of it spread the rest of the icing on the top of the cake and on the sides. Decorate with smarties/m&ms/buttons/hundreds and thousands (sprinkles).
Introduction
Perfect for dessert after a traditional sunday roast
Perfect for dessert after a traditional sunday roast
Ingredients
Serves: 6-8 people
Metric
Cups
For the Cake
- 225 grams self-raising flour or you could use plain flour with 1 teaspoon of baking powder
- 225 grams butter
- 225 grams caster sugar
- 40 grams cocoa powder
- 4 large eggs
- 1½ teaspoons vanilla extract you can use vanilla essence instead
- 100 grams dark chocolate chips optional
For the Chocolate Butter Icing
- 150 grams butter
- 3 grams cocoa powder
- 1 teaspoon vanilla extract you can use vanilla essence instead
- 350 grams icing sugar
For the Cake
- 8 ounces self-rising flour or you could use plain flour with 1 teaspoon of baking powder
- 8 ounces butter
- 8 ounces superfine sugar
- 1 ounce unsweetened cocoa
- 4 large eggs
- 1½ teaspoons vanilla extract you can use vanilla essence instead
- 4 ounces bittersweet chocolate chips optional
For the Chocolate Butter Icing
- 5 ounces butter
- ounce unsweetened cocoa
- 1 teaspoon vanilla extract you can use vanilla essence instead
- 12 ounces confectioners' sugar
Method
Yummy Chocolate Stack is a community recipe submitted by JaneMadden and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.