A simple but stunning triple chocolate layer cake with a fluffy white cake at the bottom and a fudgey dense brownie cake on top brought together by the most dreamy wicked chocolate icing. A no fuss Star Wars cake for a fan!
For The Chocolate Chip Orange Cake [bottom layer]
- 185g butter softened
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- grated zest of 1 small orange
- 4 eggs
- ¾ cup sour cream
- 2 cups plain flour
- 1¼ teaspoons baking powder
- pinch of salt
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
For The Dark Sticky Chocolate Cake [top layer]
- 50g butter
- 50ml rice bran oil or macadamia oil or light olive oil
- 250g rapadura sugar or brown sugar
- 2 eggs
- 150g plain flour
- 2 teaspoons baking powder
- 4 tablespoons cocoa powder
- pinch of salt
- handful of dark and milk chocolate bits
- butter to grease pan
For The Chocolate Icing
- 80g butter, softened
- 60g icing sugar
- 30g cocoa powder
- 2 tablespoons golden syrup
- 2 tablespoons milk
To Make The Chocolate Chip Orange Cake
- Preheat oven to 160 degrees. Grease and line a 23cm (9 inch) springform tin with baking paper.
- Place butter, sugar, vanilla and zest in bowl of mixer and beat for 8-10 minutes or until light and creamy
- Add the eggs and sour cream and beat well.
- Fold through the flour, baking powder, salt and chocolate chips
- Spoon the mixture into the prepared tin.
- Bake for 40 minutes or until cooked when tested with a skewer. Remove from oven and cool in tin for 5 minutes. Remove from tin and cool completely on a wire rack.
To Make The Dark Sticky Chocolate Cake
- Pre-heat oven to 150C. Grease and line a 23cm (9 inch) springform tin with baking paper. In a heavy bottomed saucepan, melt butter and oil on low heat till mixed.
- Whisk eggs and sugar in a bowl with an electric beater until light and creamy. Add the butter mixture and beat well. Add flour, baking powder, cocoa powder, vanillin sugar and salt. Beat until combined.
- Spoon into prepared tin. Top with chocolate bits/melts. Bake in pre-heated oven for approximately 40 minutes until the top has cracked and the cake is sticky and coming away from the edges at the top.
- Remove from oven, cool in tin for 10 minutes. Remove from tin and cool completely on a wire rack.
To Make The Chocolate Icing
- To make the icing, combine all ingredients for icing in a large bowl and whisk with an electric beater until smooth and creamy.
To Assemble The Cake
- Place chocolate chip cake on the serving plate. Trim the top of the cake but slicing the a thin layer off to get a flat surface. Spread a thin layer of the icing on the top.
- Place the dark sticky chocolate cake on top, crater side up. Press the cake down gently onto the icing. With swift smooth strokes, ice the sides of both the cakes, turning the serving plate as you go.
- Place decorations/figurines on top of the crater. Store covered in an air tight tin in the fridge until ready to serve. Remove cake from fridge at least an hour before serving.
The addition of golden syrup makes this icing a winner in my opinion. It instantly makes it fudgey and spreadable so there is no need to chill before or after icing the cake.
Using the Cadbury brand cocoa powder for the icing results in a sweeter, milder and more child friendly version. Nestle’s unsweetened dark cocoa powder will result in a darker more adult-friendly icing.
Orange or hazelnut liqueur works a treat in the icing if making this cake for adults.
It is important to use the same sized pans for baking both cakes.