This 6 inch layer makes a beautifully soft and delicious 3 inch deep cake layer. To make as many layers as you need just multiply the recipe by the amount needed. Baking times may vary if there are more cakes in the oven.

To change the size of the cake we recommend using this cake calculator tool

Ingredients

130g Plain Flour/Gluten Free Plain Flour ( I use Doves)

1/4 tsp and 1/8 tsp Baking Powder ( ensure its gluten free )

1/4 tsp and 1/8 tsp Bicarbonate of Soda

112g Caster Sugar

75g Light Brown Sugar

42g Cocoa Powder (check ingredients for gluten)

95g Cooled Boiled Water

35g Vegetable/Sunflower Oil

40g Melted Butter ( for dairy free I use Flora Vegan Block)

2 Medium Eggs

37g Sour Cream ( for dairy free use 35g soya plain yogurt)

1/2tsp Vanilla Extract

Method

Line your tin fully, the bottom and the sizes. This will protect it and give a flawless finish. Pre-Heat your oven

160C/140C Fan/325F/Gas 3

Combine all the dry ingredients together and combine fully.

In a separate bowl add all the wet including the eggs together and again combine fully.

Then either by hand or in the mixer pour the wet over the dry on LOW for around 30 seconds, then scrape down, paying particular attention to the bottom and re mix, for a further 30-40 seconds.

( GLUTEN FREE leave the batter in the bowl for half an hour minimum, the batter needs to soak up some of the moisture. If you skip this step you may get a sand like texture in the mouth. Give it a quick mix after the half an hour, then move onto the next step)

Pour the batter into your cake tin and cover with parchment and secure with WET string. Make a slit in the top and bake.

Check the cake at 1 hour. Do not pierce the batter initially. If you either hit the tin gently or touch the top you will see if it is still “wobbly” uncooked. PROTECT YOUR FINGERS WITH A TEA TOWEL.

Once you pierce the cake, you will break the seal and the cake will collapse if it is uncooked inside. If you are happy it isn’t wobbling you can go in through the slit on the top with a skewer and see if it comes out clean.

My 4 cakes took 1 hour to bake.

We recommend pairing this with Connors Chocolate Buttercream HERE

Equipment Used

(click the photo to purchase)