2 1/4 cups all-purpose flour - 262g
1 1/2 cups unsweetened cocoa powder - 270g
1 1/2 teaspoons baking soda
1 1/2 tablespoons freshly squeezed lime juice
1 cup whole milk, plus 2 tablespoons
1/2 cup unsalted butter or margarine - 120g
2 large eggs
60g dark chocolate, melted and cooled
1 teaspoon vanilla extract
For the filling and topping
3 tablespoons unsalted butter or margarine
100g dark chocolate
2 cups confectioners' sugar - 260g
1/3 cup whole milk - 80ml
2 1/4 cups all-purpose flour - 262g
1 1/2 cups unsweetened cocoa powder - 270g
1 1/2 teaspoons baking soda
1 1/2 tablespoons freshly squeezed lime juice
1 cup whole milk, plus 2 tablespoons
1/2 cup unsalted butter or margarine - 120g
2 large eggs
60g dark chocolate, melted and cooled
1 teaspoon vanilla extract
For the filling and topping
3 tablespoons unsalted butter or margarine
100g dark chocolate
2 cups confectioners' sugar - 260g
1/3 cup whole milk - 80ml
Prepare the cake
Preheat the oven to medium temperature (180°C)
Grease and flour two 9-inch or three 8-inch round cake pans
Whisk together the milk and lime juice
Mix well and let it rest for a few minutes to allow the flavors to meld
Combine all the ingredients in a large mixing bowl and beat with an electric mixer on low speed for 1/2 minute, scraping down the sides of the bowl
Increase the speed of the mixer and beat for 3 minutes, scraping down the sides of the bowl occasionally
Pour the batter into the prepared pans
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean
Let it rest for 10 minutes before removing from the pans and letting cool
Prepare the filling and topping
Melt the butter or margarine with the chocolate over low heat
Add the remaining ingredients and beat until smooth and creamy
Pour the mixture into a bowl set over ice and beat until it reaches a spreading consistency
Fill and top the cakes
Let it sit for 16 hours.
