Chocolate Layer Cake

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Chocolate Layer Cake
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 6 h.
Ready in
Calories:
716
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie716 kcal(34 %)
Protein17.12 g(17 %)
Fat46.45 g(40 %)
Carbohydrates60.16 g(40 %)
Sugar added40.24 g(161 %)
Roughage0.53 g(2 %)
Vitamin A547.3 mg(68,413 %)
Vitamin D3.41 μg(17 %)
Vitamin E2.49 mg(21 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.61 mg(55 %)
Niacin3.13 mg(26 %)
Vitamin B₆0.17 mg(12 %)
Folate51.25 μg(17 %)
Pantothenic acid1.74 mg(29 %)
Biotin14.83 μg(33 %)
Vitamin B₁₂1.66 μg(55 %)
Vitamin C0.36 mg(0 %)
Potassium369.71 mg(9 %)
Calcium264.75 mg(26 %)
Magnesium45.6 mg(15 %)
Iron3.24 mg(22 %)
Iodine90.5 μg(45 %)
Zinc1.8 mg(23 %)
Saturated fatty acids26.23 g
Cholesterol417.4 mg

Ingredients

for
6
For the cake layer
¼ cup butter
cup cocoa powder
1 egg
½ cup sugar (scant)
¼ cup all-purpose flour
For the fillings
2 ½ tablespoons Powdered gelatine
8 tablespoons water
4 cups milk
8 egg yolks
½ cup superfine caster sugar
0.333 cup plain Dark chocolate (70% cocoa solids)
1 teaspoon vanilla extract
cup sugar
1 ½ cups cream (48% fat)
To decorate
Raspberries
How healthy are the main ingredients?
sugarsugareggRaspberry

Preparation steps

1.
For the cake layer: heat the oven to 180°C (160° fan) 350°F gas 4. Line a 20cm|8" square tin with non-stick baking paper.
2.
Melt the butter in a pan over a low heat, stir in the cocoa and remove from the heat.
3.
Whisk together the egg and sugar in a mixing bowl and stir in the cocoa mixture.
4.
Sift the flour over the top and gently fold in.
5.
Pour into the tin and bake for 20 minutes. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
Line a 2 l loaf tin with a double layer of cling film.
7.
Cut a piece of cake to fit the base of the tin and place in the tin.
8.
For the fillings: place the gelatine with 6 tablespoons of water in a cup and leave to stand until spongy. Place the cup in a bowl of hot water to soften the gelatine.
9.
Heat the milk in a pan to a boil. Remove from the heat.
10.
Whisk together the egg yolks and sugar until thick and light. Pour in the hot milk, whisking constantly, then return to the pan and stir over a low heat until the mixture thickens enough to coat the spoon lightly. Do not boil.
11.
Remove from the heat and stir in the gelatine.
12.
Divide the mixture between 3 bowls. Stir the chocolate into one bowl and the vanilla into the second bowl. Leave to cool.
13.
Heat the sugar in a heavy-based pan until melted. Swirl the pan until a rich dark brown. Do not stir. Remove from the heat and stir in the remaining water. Stir over a low heat until blended, then stir into the third bowl. Leave to cool.
14.
Whisk the cream until thick.
15.
Fold 125 ml of whipped cream into the chocolate mixture.
16.
Spoon about half the mixture on top of the cake layer. Cut another slice of cake to fit the tin and place on top.
17.
Fold 125 ml of whipped cream into the caramel mixture. Spoon about half the mixture on top of the cake layer.
18.
Fold the remaining whipped cream into the vanilla mixture. Spoon about half the mixture on top of the caramel layer.
19.
Cut another slice of cake to fit the tin and place on top.
20.
Add the remaining chocolate mixture, a final layer of cake and top with the remaining caramel mixture, then the remaining vanilla mixture.
21.
Cover with cling film and chill for at least 4 hours until set.
22.
Decorate with raspberries.