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How to make Martha's chocolate flecked layer cake with milk chocolate frosting

Yield = 12
Prep time: 0:30
Cook time: 0:45
Total time: 1:15

Ingredients

  • 2 1/4 cups plain flour
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 180g unsalted butter, softened
  • 1 cup white sugar
  • 1/3 cup firmly packed brown sugar
  • 1 large egg yolk
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups sour cream
  • 3/4 cup milk
  • 200g dark chocolate, finely chopped

Milk chocolate frosting

  • 300g milk chocolate, finely chopped
  • 350g unsalted butter, softened
  • 1 cup pure icing sugar, sifted
  • Pinch of salt
  • 2/3 cup sour cream

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Grease two 6cm deep, 20cm-round cake pans and line with baking paper.
  • Step 2 Whisk flour, bicarbonate of soda and salt in a medium bowl. Using an electric mixer, beat butter and sugars for 5 minutes or until light and fluffy. Add egg yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Gradually add flour mixture in 3 batches, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
  • Step 3 Divide batter between prepared pans. Level evenly with a spatula. Bake for 40 to 45 minutes, swapping position of cakes halfway through cooking, until deep golden brown in colour and a skewer inserted in centre of cakes comes out clean. Cool cakes in pans for 20 minutes. Turn cakes onto a wire rack, top-side up. Cool completely.
  • Step 4 Meanwhile, make Milk chocolate frosting: Melt chocolate in a heatproof bowl set over a saucepan of simmering water. Cool for 5 minutes. Using an electric mixer, beat butter, sugar and salt for 5 minutes or until light and fluffy. Gradually beat in chocolate, then sour cream, beating until well combined (frosting should be spreadable, see notes).
  • Step 5 Cut each cake in half horizontally with a serrated knife. Place 1 bottom layer on a platter or cake stand. Spread evenly with 3/4 cup frosting. Repeat with a second layer and another 3/4 cup frosting. Repeat layering. Spread top and side of cake with remaining frosting, smoothing top and sides. Serve immediately.