Chocolate Layered Cake (Version imprimable)
Multiple chocolate layers, creamy ganache, fluffy whipped cream, and a sweet touch.
# Composition:
→ Cake Batter
01 -
85g (3/4 cup) unsweetened cocoa powder
02 -
2 teaspoons baking powder
03 -
2 large eggs, at room temperature
04 -
180g (1 1/2 cups) granulated sugar
05 -
315g (2 3/4 cups) all-purpose flour
06 -
235ml (1 cup) whole milk, at room temperature
07 -
1 teaspoon salt
08 -
1 teaspoon vanilla extract
→ Ganache
09 -
235ml (1 cup) heavy cream
10 -
200g (1 cup) semisweet chocolate chips
→ Whipped Cream and Garnish
11 -
Chocolate shavings or chopped nuts, for garnish
12 -
2 tablespoons granulated sugar
13 -
235ml (1 cup) heavy cream
# Étapes de réalisation:
01 -
Set your oven to 180°C (350°F) to preheat. Coat three 9-inch round cake pans with grease and dust them with flour.
02 -
Mix the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Pour in milk, crack the eggs, and add vanilla. Stir it all until you have a nice, smooth consistency.
03 -
Spread the batter equally across the three cake pans that you prepped earlier.
04 -
Pop the pans into the oven for about 25-30 minutes. When a toothpick poked in comes out without batter, they’re done.
05 -
Take the cake pans out of the oven. Let the cakes rest in the pans for about 10 minutes, then move them to a rack to cool completely.
06 -
Melt the chocolate chips in a double boiler until smooth. Slowly mix in the heavy cream until it looks glossy and perfect.
07 -
Put the first cake layer on a plate. Cover it with ganache, then whipped cream. Repeat with the rest of the layers.
08 -
Spread whipped cream on the top layer. Sprinkle on some chocolate shavings or nuts before serving.