Decadent Chocolate Layer Cake

Image for recipe: Decadent Chocolate Layer Cake
Dessert

Ingredients: 14

Indulge in the rich flavors of this decadent chocolate layer cake, perfect for special occasions or a delightful treat any day.

Ingredients

150 grams all-purpose flour
5 grams baking powder
2 tablespoons cacao powder
3 eggs
150 grams sugar
60 milliliters hot water
60 milliliters sunflower seed oil
100 milliliters milk
2-3 tablespoons dark rum or bourbon
500 milliliters whipping cream
250 grams mascarpone
3-4 tablespoons Nutella
1 tablespoon cacao powder for dusting
almond slices for decoration

Instructions

    1. Preheat the oven to 180°C / 356°F (fan oven 160°C / 320°F).
    2. Prepare a 20cm (8 inch) round baking tin by greasing the bottom with baking spray or butter, then lightly flour it.
    3. In a mixing bowl, combine the all-purpose flour, baking powder, and cacao powder.
    4. Separate the egg whites and yolks. In a large bowl, whisk the egg whites with 75 g of sugar until fluffy using an electric mixer.
    5. In another bowl, whisk together the egg yolks, the remaining 75 g sugar, and hot (not boiling) water until the yolks increase in size. Slowly add the flour mixture to the egg yolks, then incorporate the sunflower seed oil. Lastly, fold this mixture into the whipped egg whites.
    6. Pour the cake batter into the prepared tin and bake for 50-60 minutes. Test for doneness by inserting a toothpick into the cake; if it comes out clean, the cake is ready. Allow the cake to cool, then slice it horizontally into three layers.
    7. Combine the dark rum or bourbon with milk. Gently soak the sponge layers with the milk mixture to add moisture.
    8. For the chocolate frosting, whip the cream until firm, then fold in the mascarpone and Nutella to create a decadent filling.
    9. To assemble the cake, place a spongecake layer on a serving plate. Pipe the chocolate frosting in a circular motion, layering each spongecake. Finish by spreading the frosting evenly on top and sides. Dust the top with cacao powder and garnish with almond slices. Refrigerate for at least 2 hours before serving chilled.

Jul 19, 2024