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Chocolate layered cake is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Chocolate layered cake is something that I’ve loved my entire life.
Come See our Unique Cake Gifts! Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. In a large bowl, cream shortening and sugar until light and fluffy.
To get started with this particular recipe, we have to prepare a few components. You can cook chocolate layered cake using 14 ingredients and 4 steps. Here is how you cook it.
Composition needed to cook Chocolate layered cake:
- 200 g sugar
- 200 g butter
- 200 g eggs (4 eggs)
- 200 g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 68 g rich hot chocolate powder
- 100 g dark chocolate
- 200 g fruit and nut milk chocolate
- 50 ml Nutella (chocolate spread/ganache)
- 2 round cake tins (greased)
- 300 ml double cream
- 1 tsp vanilla essence (1 vanilla pod)
- 50 g sugar
It sounds strange, but it works pretty well, and is a great. Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat - totally optional). Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
Instructions to serve Chocolate layered cake:
- Cream sugar and butter until fluffy. Add eggs, baking powder and salt and mix through.
- Melt dark chocolate and fruit and nut chocolate over double boiler and set aside.
- Make Chantilly cream. Add vanilla to cream and gradually whisk the cream until it is firm by gradually adding the sugar. Finally fold in the chocolate spread. Put in the fridge to cool down.
- Add flour to batter mix and mix through. Split the mixture between two cake tins and bake for 20 minutes at 180'C in preheated oven. Once it is out of the oven place on cooling rack until at room temperature. Cut each cake horizontally in the middle to create four layers. Spread the Chantilly cream evenly between the layers. Do not cover the top. Once this is done dust the top of the cake with either cocoa powder or icing sugar.
In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. This method gives you more crumbs on the sides, but a much nicer shaped cake. You can control the crumbs when you frost by "dirty icing" the cake. To dirty ice, split the layers horizontally and place back together with icing in between each layer. Then, frost the whole cake with a very thin layer of icing to "cement" the crumbs.
So that's going to wrap it up with this exceptional food chocolate layered cake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
