Decadent Choc Layer Cake- IGA Tasmania

Ingredients

• 200g unsalted butter, chopped into cubes
• 180g Cadbury Baking Dark Chocolate, roughly chopped
• 1 cup cocoa powder, sifted
• 1/2 cup buttermilk
• 1 1/2 tsp vanilla extract
• 4 eggs
• 2 cups plain flour, sifted
• 3 tsp baking powder
• 2 cups caster sugar
• 130g walnuts
• fresh berries to decorate
• 250g unsalted butter, softened
• 1/2 cup cocoa powder
• 2 cups soft icing mixture
• 1/3 cup milk
• Preheat oven to 160°C (140°C fan-forced) and line 2 x 20cm-round cake tins with non-stick baking paper.
• Melt the butter and dark chocolate in a saucepan over medium heat. Allow this to cool to room temperature before adding the cocoa, buttermilk, vanilla and eggs and whisk to combine.
• Place the flour, baking powder and sugar in a seperate bowl. Add the wet mixture in gradually and whisk until smooth, then whisk on high for 3 minutes or until fluffy. Gently fold through walnuts.