Cake Ingredients
- 250g all-purpose flour
- 270g caster sugar
- 215g brown sugar
- 70g Freja Raw Cacao Bone Broth Shake
- 70 g cocoa powder
- 2.5 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 300 ml buttermilk room temperature
- 180 ml coffee room temperature
- 160 ml vegetable oil
- 3 eggs room temperature
- 3 tsp vanilla extract
Chocolate Cream Ingredients
- 300ml double cream
- 4 tbsp Freja Chocolate Shake
Chocolate Ganache Frosting Ingredients
- 600ml double cream
- 300g dark chocolate (finely chopped)
Method
- Preheat the oven to 170°C (340°F) fan-assisted or 180°C (350°F) conventional
- Combine the wet ingredients (buttermilk, coffee, oil, eggs, vanilla) and sugar in a bowl
- Sift in the dry ingredients (flour, Freja Raw Cacao Bone Broth Shake, cocoa powder, baking soda, baking powder) and combine
- Split between two cake tins and bake for 30-35 minutes
- To make the chocolate cream whisk together the double cream and Freja Shake powder
- To make the chocolate ganache foresting, heat the cream until it starts to bubble then pour it over the dark chocolate
- Once the cakes are cooled, assemble by sandwiching the chocolate cream between the two cakes then cover with the cooled chocolate ganache
- Serve up and enjoy!
