CHOCOLATE LAYER CAKE

martie 20, 2017


This chocolate layer cake is one of my favorites. It’s very creamy, tender and absolutely delicious.
Preparing the sheets is the most difficult part of this recipe because you have to roll the dough as thin as possible. But after the first sheet it will be easier :)
I have experience with these cake sheets and for me it’s easy to roll them. For me is very difficult to wait because the cake must be refrigerated for at least 6 hours after the preparation.

Ingredients for chocolate layer cake (for a 27/35cm baking tray) :


For sheets:
- 500-550gr flour
- 2 eggs
- 100ml milk
- 100ml vegetable oil
- 9 tablespoons sugar
- 1 teaspoon baking ammonia (ammonium carbonate)
- 1 teaspoon lemon juice (or vinegar)
- a pinch of salt
For cream:
- 1l milk
- 2 eggs
- 200gr butter, soft
- 4 tablespoons flour
- 250gr sugar
- 50gr dark chocolate
- 50gr cocoa
- vanilla or rum flavor
To sprinkle over the cake: Coconut flakes, nuts, grated chocolate.

How to make chocolate layer cake


Instructions for sheets
Use a large bowl to whisk together the 2 eggs, sugar, milk, vegetable oil and a pinch of salt.
Place 1 teaspoon baking ammonia (ammonium carbonate) in a small recipient and pour 1 teaspoon lemon juice (or vinegar) over. It will make bubbles :)
Pour this ammonia mixture over the other ingredients and mix until incorporated.
Add flour, gradually, and mix to incorporate. When the dough becomes too thick to mix, start kneading with your hand until the whole flour is incorporated. You must obtain a smooth dough, which doesn’t stick to your hand. If the dough is too sticky, you can add more flour (up to 550gr in total)
Cover the dough with plastic wrap and let it rest for 20-30 minutes.
Meanwhile, place the baking tray onto parchment paper and draw its shape. Make four pieces. It will help you to roll the dough.
Divide the dough into 4 equal pieces.
Place 1 piece of dough onto the prepared parchment paper (with the baking tray shape drawn on it).
Using a roller, roll the dough as thin as possible, by following the drawing. Sprinkle some flour as many times as you see that the dough becomes sticky. You should obtain a 27/35cm rectangular sheet.
Prick the dough with a fork, not here and there, everywhere. Otherwise it will make lumpy in the oven. 
Now take the parchment paper with the rolled dough on it and place it on the backside of the baking tray. It’s very fragile after baking and it will be easier to remove it from the baking tray.
Repeat with the remaining 3 pieces of dough.
Bake at 180ºC for 7-8 minutes or until the cake sheet changes color around the edges.
Instructions for chocolate cream
Keep 5-6 tablespoon of milk. Warm the rest of the milk. Set aside.
Whisk together flour and cocoa. Set aside.
Place in a saucepan sugar, 2 eggs and 5-6 tablespoons cold milk and mix until combined.
Add the flour combined with cocoa and mix until combined.
Pour the warm milk; add the chocolate (pieces). Place the saucepan over medium heat, stirring continuously, until thickens. The chocolate cream is ready when it starts to make bubbles.
Remove from heat, add vanilla or rum flavor and let cool.
Over the cooled cream add the soft butter, diced. Mix until the butter is completely incorporated.
Now, we have the sheets, we have the cream, we can assemble the cake.
Line the baking tray (the same used to bake the sheets) with plastic wrap. Place 1 cake sheet into the tray and cover with 1/4 of cream.
Continue with the rest of the cake sheets and the rest of the cream. The last layer is cream.
Sprinkle coconut flakes over the cake and cover with plastic wrap.
Place a chopping board over the cake and place something heavy on top (a pack of rice, a bottle of milk) to press the cake.
Refrigerate for at least 6 hours or over night.
Cut into pieces and serve.
Enjoy!

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