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Chocolate Cream Layer Cake

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Chocolate Cream Layer Cake
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
0
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Ingredients

for
1
cake
For the cake
4
cup
1 cup
2 tablespoons
For the syrup
¼ cup
¼ cup
2 tablespoons
Chocolate liqueur (or coffee liqueur)
For the filling
13 ounces
¾ cup
cream (38% fat)
For the topping
5 ounces
Dark chocolate (70% cocoa solids; melted)
½ cup
To decorate

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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