Chocolate Cream Layer Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
- For the cake
- 4 eggs
- ⅔ cup caster sugar
- 1 cup all-purpose flour
- 2 Tbsps cocoa powder
- For the syrup
- ¼ cup sugar
- ¼ cup water
- 2 Tbsps Chocolate liqueur (or coffee liqueur)
- For the filling
- 13 ozs white chocolate (melted)
- ¾ cup cream (38% fat)
- For the topping
- 5 ozs Dark chocolate (70% cocoa solids; melted)
- ½ cup unsalted butter (melted)
- To decorate
- Sugar flower
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Whisk together the eggs and sugar until thick and fluffy.
3.
Sift together the flour and cocoa 3 times and gently fold into the cake mixture.
4.
Spread 1/5 of the mixture into each tin and bake for about 7 minutes until just firm. Repeat with the remaining mixture, using just 1 tin for the last 1/5 of the mixture. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
5.
For the syrup: heat the sugar and water in a pan until the sugar has dissolved. bring to a boil, remove from the heat and set aside to cool. Stir in the liqueur.
6.
Brush each cake layer with syrup.
7.
For the filling: combine the white chocolate and cream, stirring until smooth. Cover and chill until spreadable.
8.
Spread the cake layers together with the chocolate cream.
9.
For the topping: stir together the chocolate and butter. Set aside until thickened, but pourable.
10.
Pour the topping over the cake, allowing it to run down the sides. Decorate with sugar flowers.
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