Chocolate Brandy Layer Cake

The man looked at me.

It’s for cooking with, right?

Ah yes, yes it is.

Now how did he know that the brandy I was attempting to buy, was for cooking and not straight consumption? How did he know that I wasn’t hot footing it home, with The Monkeys in tow. Home to make Brandy Alexanders for cocktail hour for when my dear Mr Chocolate got home from a long days work. Cocktails matched with an assortment of jellied canapes and devilled something or others.

I don’t know how he knew, but he knew. I mustn’t have had the Brandy Alexander cocktail look going on that morning. Instead, I had the wholesome cook look happening… or was it the flustered mama shopping with kids in tow look, I can’t remember now.

I explained that yes, he was right, it was for cooking, I needed it for a cake and some hot cross buns, and I had run out of my brandy stash. He cocked an eyebrow, and looked at me as if I had just started beatboxing I’m a little teapot….

Cooking all that?…Is that because of My Kitchen Rules?*

Um no, no it isn’t…

Chocolate Brandy Layer Cake

150gms softened butter

140gms caster sugar (3/4 cup)

2 tps vanilla

3 egg yolks

40gms cocoa (1/3 cup)

300gms s/r flour (2 cups)

150gms yogurt (3/4 cup)

3 egg whites whipped to peaks

Cream softened butter, sugar and vanilla essence together. Add egg yolks, yogurt, cocoa and flour. (looks quite stiff at this stage.) Add whipped egg whites by folding through the mixture. Pop into Β a greased, lined springform pan and bake at 180C fpr approx 55 minutes.

Allow cake to cool in tin for 15 minutes and then out on to a plate.

When completely cool, cut cake into thirds, (3 discs).

Mascarpone mixture

vanilla bean mascarpone

150mls cream

1 cup icing sugar

I made my own mascarpone from 450mls cream (details on how to make it are here.) Then whipped 150mls pouring cream to soft peaks, adding the vanilla bean mascarpone, and 1 cup icing sugar. Keep an eye on it, don’t let it over beat. You are looking for soft peaks, holding itself together.

60mls hot brandy Β needed now

On the first cake layer, drizzle 1/3 of the hot brandy followed by a little less than 1/3 of the mascarpone mixture and then add some grated dark chocolate, (I used 75% cocoa). Second layer of cake on, and the same format. Brandy, mascarpone, grated chocolate. For the last layer, spread a thin layer of the mascarpone first, (this will keep any footloose crumbs at bay.) Then add the remaining mascarpone and grate more dark chocolate over the top.

The cake held together really well. It wasn’t intensely chocolatey or sweet. The yogurt and mascarpone kept it lovely and moist to eat, (even 4 days later being kept in the fridge.) The light was falling fast and so were The Monkeys, (dinner was calling) so the photos didn’t do this little cake any justice, but I’ll definitely be making it again.

* My Kitchen Rules, a cooking competition programme with teams of two competing against each other.


38 thoughts on “Chocolate Brandy Layer Cake

  1. I think it was the mom with kids scenario lol. But whatever it was, I can tell you this chocolate brandy layer cake looks absolutely divine. I just love this recipe. Thanks for sharing.


  2. Um… gorgeous! It looks so divine, I am not sure if it would have lasted 4 days around here.

    That was bold of the man to ask that… what if it WASN’T for cooking, and you just needed your early morning fix, kids in tow… πŸ™‚


  3. Ok, this is just too much. Bored and restless marking exam papers on a Saturday night..seeking some diversion, whats cityhippyfarm girl done today….omg. I want some I want some now. Whats not in the cupboard? Got the 75% chocolate, got Pimms, got Rum for balls, got Creme De Cocoa, no Brandy, got eggs, sugar cocoa, no mascapone or brandy. This is cruel. Only one consolation; hhmm just eat the chocolate. Keep marking Spooks on at 8:30!


  4. I have a couple of birthdays coming up in April/May- and this would make a wonderful adult b-day cake!
    Thanks Brydie.
    And I’d like the recipe for brandy in hot cross buns, as well, if you’re inclined to share! πŸ™‚


  5. Another stunning confection of chocolately loveliness! My gran used to make meringues sandwiched with brandy cream. I used to eat the cream and leave the meringue…. I think I would eat all this cake though πŸ™‚


    • I usually couldn’t be bothered either, bake it and slap something on the top. Seeing as though it was a birthday though, I thought I would do a bit more effort…plus more excuse to add more mascarpone mixture!


  6. I’m so disappointed that I missed that little beauty by a day, I expect full forewarning next time please! I’m sure it was as it looks; moist, wonderfully textured and flavoursome.

    I’ve gone a bit off road today and in the oven is a vegan and gluten free pear and berry cake. It’s only a momentary blip though, she says eating wholemeal sourdough slathered with crunchy peanut butter and your vanilla and plum jam…


  7. Ah you answered my question – did the yoghurt keep it moist; sounds like yes. Was the texture of the cake a little more dense because of the yoghurt? I find it harder to achieve an ‘airy’ texture when I use either yoghurt or sour cream.
    For a minute then I thought you left out the brandy measurement and it was splodge to your heart’s content – but no, there it is.
    Your pic still looks gorgeous; I know the light, the light – it’s all too familiar. Work with what you got is the bottom line.
    Oh, and your own mascarpone – amazing – congrats on a wonderful recipe.
    Hope you have a wonderful Easter cityhippyfarmgirl and I hope the Monkeys don’t overdose in chocolate! mariana xx


    • The cake was really light. I was actually surprised it was so light. That’s why I whipped the egg whites seperately, hoping it would keep the cake lighter, but I also wasn’t sure whether the egg whites would be counteracted with the yogurt. Either way it worked, so I was happy!
      Mascarpone, very much addicted. A butter icing may never darken our doorstep again.


  8. The photo did enough justice to make me want to a) have a large slice right now and b) make it myself. It looks amazing. I’ve never been adventurous enough to have more than one layer and I still haven’t made your mascarpone icing.


    • It’s probably a safer thing Choclette. Once you start making the mascarpone icing it’s all over. Push the kids out of the way to lick the beaters, contemplate slapping it on your sourdough toast, it’s a slippery slope… like I said much safer.


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