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Chocolate Cake with Black Pepper Buttercream
This easy one-bowl chocolate cake is enlivened with an aromatic black pepper infused buttercream icing. The black pepper adds a subtle warmth and deep flavour to the sweet vanilla frosting.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12
Calories: 435 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 65 g cocoa powder
- 100 ml boiling water
- 3 eggs
- 175 g plain flour (all purpose)
- 175 g granulated sugar
- 100 g unsalted butter at room temperature
- 50 ml milk
- 2 ½ teaspoon baking powder
For the Black Pepper Buttercream
- 150 g unsalted butter softened
- 300 g powdered icing sugar (confectioners)
- 3 tablespoon milk
- 2 teaspoon Schwartz black peppercorns (freshly finely ground)
- 1 teaspoon vanilla essence
To assemble (optional)
- 4 tablespoon strawberry jam
- strawberries
- 50 g dark chocolate
Instructions
For the cake:
- Preheat the oven to 180°C/350°F. Lightly grease 2 x 8 in/20cm round cake tins and line the bases with parchment paper.
- Add the cocoa into a large bowl (or the bowl of a stand mixer), then pour in the boiling water and stir until smooth.
- Add the remaining cake ingredients and mix until combined, (by hand or with an electric whisk or stand mixer). The batter will be quite runny.
- Divide the batter between the prepared tins and bake for 30 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Cup of Yum
For the black pepper buttercream:
- Use a pestle and mortar to grind the Schwartz black pepper grounds until they are very fine.
- In a large bowl, cream the butter until fluffy. Add in the icing sugar, Schwartz pepper and vanilla and beat well. If necessary, add more milk, a teaspoon at a time, to make it a thick frosting consistency and beat again.
To assemble:
- Once the cakes have cooled, spread one with the strawberry jam then place the other cake layer on top. Spread the top and sides with the buttercream and decorate with the strawberries and shaved dark chocolate.
Notes
- cake recipe adapted from Mary Berry
Nutrition Information
Calories
435kcal
(22%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
86mg
(29%)
Sodium
27mg
(1%)
Potassium
271mg
(8%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
595IU
(12%)
Vitamin C
0.6mg
(1%)
Calcium
80mg
(8%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 435
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 86mg | 29% |
| Sodium | 27mg | 1% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.