“The Bruce” Chocolate Cake Recipe
Thanks to guest blogger Harlo Bakes – Meet “The Bruce,” the ultimate chocolate cake that will leave you and your guests in awe. This decadent dessert features rich layers of chocolate cake, creamy American buttercream, and a luscious chocolate ganache. Perfect for any special occasion, or simply to satisfy your deepest chocolate cravings. Let’s get baking!
- 340 butter g
- 2 tbsp instant coffee
- 100 cocoa g powder
- 200 brown g sugar
- 210 granulated g sugar
- 1 tbsp vanilla extract
- 1 tsp salt
- 6 large eggs
- 3 chilled egg yolks
- 300 plain g flour
- 1 tsp bicarbonate of soda
- 375 unsalted g butter, softened
- 375 icing g sugar
- 2 tsp vanilla extract
- 1 tsp full-fat milk
- 25 cocoa g powder
- 580 dark g chocolate, chopped
- 250 heavy ml cream
- 1 tsp glucose syrup
- 1
- Preheat and Grease:
Preheat your oven to 180°C (350°F). Grease four 6-inch cake tins with butter and line them with baking paper.
- Prepare Coffee Mix:
Dissolve 2 tablespoons of instant coffee in a small amount of boiling water. Melt the butter in the microwave and mix it with the dissolved coffee. Allow this mixture to cool.
- Combine Dry Ingredients:
In a large bowl, combine 100g cocoa powder, 200g brown sugar, 210g granulated sugar, 1 tsp bicarbonate of soda, and a pinch of salt.
- Mix Wet Ingredients:
Stir in the cooled coffee and butter mixture, along with 6 large eggs and 1 tbsp vanilla extract. Mix until smooth.
- Add Flour:
Gradually add 300g of plain flour to the mixture and whisk until fully combined.
- Bake:
Divide the batter evenly between the four prepared cake tins. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean. Cool the cakes in the tins for 5 minutes before transferring them to a wire rack to cool completely.
- Chill the Cakes:
Once the cakes are fully cooled, wrap each layer in cling film and place them in the fridge for at least 4 hours, or overnight.
Step 2: Make the Chocolate Buttercream- 2
- Beat the Butter:
In a large bowl, beat 375g of softened unsalted butter until fluffy.
- Add Dry Ingredients:
Gradually add 375g icing sugar, 25g cocoa powder, and 2 tsp vanilla extract. Beat for about 5 minutes until the mixture is light and fluffy.
- Add Milk:
Add 1 tsp of full-fat milk and beat until fully incorporated.
Step 3: Make the Chocolate Ganache- 3
- Combine Ingredients:
In a microwave-safe bowl, combine 580g chopped dark chocolate, 250ml heavy cream, and 1 tsp glucose syrup.
- Microwave:
Microwave at 30-second intervals, stirring each time, until the mixture is smooth. Allow the ganache to sit at room temperature until it thickens slightly. If needed, microwave at 10-second intervals until the ganache is spreadable.
Step 4: Assemble the Cake- 4
- Trim and Flatten:
Trim and flatten the top of each cake layer to ensure even stacking.
- Layer Buttercream:
Spread a thin layer of chocolate buttercream on your serving plate. Place the first cake layer on top and spread a generous layer of buttercream over it. Repeat with the remaining layers.
- Crumb Coat:
Apply a thin layer of buttercream around the entire cake to seal in the crumbs. Chill the cake in the fridge for 1 hour.
- Spread Ganache:
Once chilled, spread the chocolate ganache all over the cake for a smooth, glossy finish.
- Serve:
Your majestic “The Bruce” Chocolate Cake is now ready to serve! Store any leftovers in an airtight container for up to 3 days.