Chocolate Layer Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 14.39 g | (15 %) | ||
| Fat | 58.33 g | (50 %) | ||
| Carbohydrates | 41.93 g | (28 %) | ||
| Sugar added | 10.4 g | (42 %) | ||
| Roughage | 0.25 g | (1 %) |
| Vitamin A | 249.64 mg | (31,205 %) | ||
| Vitamin D | 1.08 μg | (5 %) | ||
| Vitamin E | 2.79 mg | (23 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 0.44 mg | (4 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 19.93 μg | (7 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.47 μg | (1 %) | ||
| Vitamin B₁₂ | 0.64 μg | (21 %) | ||
| Vitamin C | 0.52 mg | (1 %) | ||
| Potassium | 63.55 mg | (2 %) | ||
| Calcium | 34.57 mg | (3 %) | ||
| Magnesium | 2.83 mg | (1 %) | ||
| Iron | 5.08 mg | (34 %) | ||
| Iodine | 31.81 μg | (16 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 37.1 g | |||
| Cholesterol | 141.41 mg |
Ingredients
- For the cake
- 6 eggs
- 125 grams sugar
- 100 grams Pastry flour
- 30 grams cornstarch
- 3 Tbsps cocoa powder
- 4 Tbsps Orange marmalade
- butter (for greasing the pan)
- Pastry flour (for the pan)
- For the frosting
- 800 grams Dark couverture chocolate
- 400 milliliters Whipped cream
- 150 grams butter
- To garnish
- Chocolate leaf
- Raspberries
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Butter a springform pan and dust with flour.
Separate the eggs and beat the egg whites to soft peaks. Gradually add the sugar to the egg whites and beat until stiff and glossy. Sift together the flour, cornstarch and cocoa powder. Whisk the yolks with 2 tablespoons of cold water in a large mixing bowl. Gently fold the egg whites into the yolks then slowly fold in the flour mixture. Mix until just smooth and lump-free. Pour the batter into the prepared pan and bake for 40 minutes, until a toothpick inserted comes out clean. Carefully loosen the cake from the pan and allow to cool.
For the frosting: Coarsely chop the chocolate. Heat the heavy cream in a saucepan and pour over the chopped chocolate. Whisk until the chocolate has melted, then slowly add the butter a little at a time. Allow to cool completely.
Once the cake has cooled, slice in half lengthwise and brush with the orange marmalade.
Spread about 1/3 of the frosting in between the layers and the rest on the top and outside of the cake. Garnish with chocolate leaves and fresh raspberries. Slice and serve.
