Buttermilk chocolate cake with chocolate and toffee butter filling

Mon, 22 Sep 2014

Helen James

This three-tier cake is somewhat decadent; the perfect showstopper for any occasion. The buttermilk makes this cake very light and moist and the rich chocolate and toffee butter filling make it luscious and a real treat.




  • 2 cups (500ml) water
  • <
  • 250g butter cubed
  • 2/3 cup (80g) cocoa sifted
  • 4 cups (600g) flour sifted
  • 2 tsp baking soda
  • 3 cups (450g) sugar
  • 4 eggs
  • 1 cup (250ml) buttermilk
  • 2 tsp vanilla extract
  • 1 jar of Considered belgian chocolate sauce
  • 1 jar of Considered toffee butter sauce

Makes 3 x 9” cakes

  1. 1. Preheat oven to 160ºC.
  2. 2. Grease and line the bottom of your 9’’ (23cm) round pans.
  3. 3. Place the butter, water and cocoa into a pot and melt on a low heat.
  4. 4. Stir until smooth, then remove from the heat.
  5. 5. Sieve your flour, baking soda and sugar into a separate bowl and add cocoa mixture stir gently until there are no more lumps.
  6. 6. Add the egg, buttermilk and vanilla and combine.
  7. 7. Divide between your pans and bake for 45-50 mins, or until a cake tester comes out clean.
  8. 8. Leave to cool for 20 mins then gently run a knife around the edges and turn out onto cooling rack.
  9. 9. When cakes are cool place your first cake on to your desired serving plate.
  10. 10. Gently warm your Belgian chocolate and toffee butter sauce either in the microwave for 20-30 secs or by standing them in a bowl of warm water.
  11. 11. Stir chocolate and pour 1/3 the jar over cake base.
  12. 12. Now spoon over 6 tablespoons of the toffee butter sauce on top.
  13. 13. Place next cake and repeat.
  14. 14. Top with final 1/3 of chocolate sauce and enjoy!

Let me know if you make these and how you get on #consideredbyhj

Products used: Belgian Chocolate Sauce3520112 Toffee Butter Sauce 3520113