You will need:
- 250g butter, diced
- 300g dark chocolate buttons
- 2 cups caster sugar
- 2 large eggs
- ⅓ cup cocoa powder
- 1 cup boiling water
- ½ cup buttermilk
- 2 cups self-raising flour
- ½ tsp salt
For The Icing
- 200g dark chocolate buttons
- 200g can of condensed milk
- 250g butter
- 125g raspberries, to decorate (optional)
Let's make it:
Step 1:
Preheat oven to 180°C. Line 3 x 20cm cake pans with baking paper. Place the butter and dark chocolate buttons into the bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the scraper paddle attached. Attach the HeatSplash™ guard and press MELT. Mix on speed 2 to begin with, gradually increasing the speed to 5-7, over 6-7* minutes, to help break up the chocolate.
Step 2:
Add sugar, mix on speed 2 until just combined for 30 seconds. Add eggs, one at a time. Add cocoa powder, boiling water and buttermilk and mix until just combined.
Step 3:
Add the remaining dry ingredients and continue mixing on speed 2 until just combined for 1 minute. Divide chocolate cake batter evenly between the lined cake tins (about 2 cups batter per tin) and bake for 40-45 minutes, or until the centre springs away when lightly pressed. Allow cakes to cool completely before icing.
Step 4:
Place dark chocolate buttons into the clean Sunbeam Mixmaster® HeatSoft™ Planetary Mixer bowl. Attach the HeatSplash™ guard. Turn on HeatSoft™, select MELT and mix
on speed 2 to begin with, gradually increasing the speed to 5-7, over 2-3 minutes, to help break up the chocolate. When chocolate has melted, reduce to speed 3 and pour in the
condensed milk and mix for 2-3 minutes, until fully combined (mixture will thicken considerably). Press SOFTEN and add in butter cubes gradually, mixing on speed 5 for 2-3 minutes, or until butter has fully incorporated and icing is silky.
Step 5:
Frost the cake with the chocolate icing and top with the raspberries. Serve.