Whipped cream usually begins to separate shortly after it has been beaten. The secret to this frosting and its stability is the powdered sugar. Powdered sugar has added cornstarch which stabilizes the cream.
Lyle’s Golden Syrup, imported from Britain, is pure cane sugar syrup with a mild caramel flavor. It is available in grocery stores and online at the Kitchen and Baking Store
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- 4 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 4 cups all-purpose flour
- 1 tablespoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 cup canola or vegetable oil
- 2 cups water
- 4 large eggs
- 4 cups chilled whipping (heavy) cream
- 1¼ cups confectioner’s (powdered) sugar
- 4 ounces bittersweet chocolate, chopped into small pieces
- ½ cup whipping (heavy) cream
- ¼ cup Lyle’s Golden Syrup
- 2 teaspoons pure vanilla extract
- In a large mixing bowl, combine sugar, cocoa, flour, baking soda, and salt; sift or whisk together to mix. Set aside.
- In a small bowl, combine buttermilk and vanilla. Set aside.
- In a medium heavy saucepan combine butter, oil, and water. Heat over low heat until the butter is melted, stirring occasionally with a wooden spoon or rubber spatula.
- Pour the butter mixture into the sugar mixture. Using an electric mixer on low speed, or a wire whisk, stir or whisk until combined and smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly
- Crack the eggs into a small mixing bowl and whisk with a fork to thoroughly break up the eggs, and then add the eggs to the batter, stirring until thoroughly combined. Add the buttermilk mixture, stir until combined.
- Bake: Pour the batter into the prepared pans. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling. Cool completely before frosting.
- In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
- Place one cake layer on a cake plate. Using an offset spatula thickly spread some of the whipped cream over the top. Top with the remaining cake layers, coating the top of each with the whipped cream, and then covering the sides of the cake. Spread the cream as smooth as possible over the top and sides.
- Refrigerate the cake at least one hour to stabilize the whipped cream before glazing.
- Place the chopped chocolate in a medium bowl. Set aside.
- In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
- Pour the chocolate mixture into a pitcher, or liquid measuring cup with a pouring spout and let chocolate glaze cool for 10 minutes. Do not let the glaze sit longer than 10 minutes because it will thicken and become difficult to pour over the cake.
- Slowly pour the glaze over the cake. Cover the top of the cake entirely, letting some of the glaze drizzle down the sides, and allowing some of the whipped cream show through the drizzles around the side of the cake. Tip: If the glaze doesn’t flow easily it means it has cooled and thickened too much. Slightly reheat the glaze in a saucepan over low heat.
- Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour. Refrigerate Leftovers.
- To serve, slice the cake with a long serrated knife, cleaning the knife between each slice.