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2-layer Chocolate Cake

2-layer chocolate cake
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1 hr 30 min.
Preparation
moderate
Difficulty

Ingredients

for 1 piece
200 grams
7 tablespoons
220 grams
1 teaspoon
280 grams
1
2
150 grams
For the frosting
250 milliliters
1 packet
100 grams
2 centiliters
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Preparation steps

Step 1/5

Melt the butter in a pan, then stir in the cocoa and 125 ml (approximately 4 ounces) of water. Preheat the oven to 175°C (approximately 350°F).

Step 2/5

Sieve the flour and baking powder into a bowl, then mix with the sugar and ½ teaspoon of salt. Slit the vanilla pod lengthwise, scrape out the seeds and add them to the flour mixture.

Step 3/5

Mix the cocoa butter, eggs and sour cream thoroughly with the flour mixture. Pour the batter into the cake pan and bake in the preheated oven (fan: 160°C) for 45-50 minutes, or until a toothpick entered into the center comes out clean. Let cool.

Step 4/5

Heat the whipping cream with the vanilla sugar, stir in the chopped chocolate and continuously stir until melted. Do not let it boil. Pour the frosting into a bowl, mix it briefly in a blender until it is smooth and homogeneous. Cover and let cool.

Step 5/5

Split the cake horizontally to form two layers and spread the bottom layer with 1/3 of the frosting. Place the top layer on top of the frosted bottom layer and decorate the cake with the rest of the frosting.