YIELDS: 1 cake | PREPARATION: 240 minutes | COOKING: 90 minutes | SKILL LEVEL: Beginner Recipe by Kirsten Tibballs

Kirsten demonstrated this decadent creation on the Baking Stage at the Sydney Good Food & Wine Show 2023.

A wonderfully moist chocolate cake layered with lashings of lush chocolate and coffee buttercream and adorn with striking dark chocolate curls.

Ingredients
Method

CHOCOLATE CAKE

vegetable oil, for greasing

220 g

plain flour

55 g

Callebaut Cocoa Powder

1 ½ tsp

bicarbonate soda

½ tsp

baking powder

220 g

caster sugar

ÂĽ tsp

salt

60 g

coconut oil, or vegetable oil

55 g

whole eggs

125 g

buttermilk

1 tsp

Heilala Vanilla Bean Paste

125 g

hot water

CHOCOLATE & COFFEE BUTTERCREAM

200 g

fresh cream 35% fat

200 g

Callebaut 2815 Dark Couverture 57.7%

50 ml

coffee, Jura espresso

300 g

unsalted butter

CHOCOLATE SOAK

100 g

water

75 g

caster sugar

15 g

dutch processed cocoa powder

CHOCOLATE GARNISH

300 g

Callebaut 2815 Dark Couverture 57.7%

ASSEMBLY

Callebaut Cocoa Powder, for dusting

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