Layered chocolate cake

 

07

I made this extravagant chocolate cake after my mom was cleaned out a cupboard and found a couple of cooking magazines from a while back. Or rather Christmas 2011 back. It doesn’t need to be Christmas, however, to enjoy some chocolate. Enjoying chocolate is more of a 7/7 365/365 kind of job anyway, isn’t it?

This particular Christmas magazine, for full disclosure, was Woman & Home – Feel Good Food Christmas (and it definitely made me feel good!)

ingredients

200 ml of (natural) yoghurt
175 ml of sunflower oil (I used corn though)
350 grams of golden caster sugar
250 grams of self-raising flour
75 grams of cocoa powder (good quality – unsweetened)
5 large eggs
1 teaspoon of baking powder

and a ganache made with 500 grams of dark chocolate.
(The magazine made an icing with egg whites, but I make my ganache with 2 parts chocolate to 1 part cream – so 250 grams in this case.)

what to do

This is a really simple one and you just add all the ingredients together and mix it well until smooth! :) Then you’re gonna line two baking tins with a 20 cm diameter and divide the batter evenly between the two (I used a scale.) Bake these two cakes in a preheated oven of 180°C for 40 to 50 minutes!

Let them cool all the way before you assemble. To make the ganache you’re gonna bring your cream to the boil, and then add it to your chocolate. Let the heat of the cream melt the chocolate and whisk well to make sure it’s smooth and there’s no lumps! If you would happen to run into the problem where your cream has cooled down too much while not all of your chocolate has melted, pop the bowl on a pot of simmering water and melt it further au-bain-marie style :) let this ganache cool down slightly before using it so it’s a little thicker and doesn’t run everywhere.

To assemble: carefully cut the two cakes in two, lengthwise, so you end up with four thin cakes. You might want to even the top of your two cakes first. Mine had an impressive volcano-like top, that I fixed slightly by letting them cool upside down with a baking tray on top to weigh it down. I didn’t trim the tops, because I think it’s a waste of cake! But it did mean that I had a little bit of a problem when I came to assembling. It’s up to you!

Put one (1/2) cake down and cover with about 1/5th of the ganache. Spoon the ganache in the middle of the cake and with a spatula, work your way pushing it to the sides (but stay about 1/2 to 1 cm away from the edge of the cake). Make sure you have a nice and even (level!) layer of chocolate ganache that’s slightly higher in the center – you do this cause when you put your next cake on top the weight will squish the ganache to the sides and you don’t want it to run over. Put your next (1/2) cake on top and repeat until you’ve used all four cakes. Use the rest of your ganache on the top of the cake, and if you have left you might want to fill a piping bag and squirt some more in between the cakes to finish the look!

Enjoy! :)

 

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I finished the cake with some silver candy pearls – but some gold or even color would work super nicely as well. If you’re making this for the holidays – like the magazine suggested – you could use red and green :)

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3 Responses to “Layered chocolate cake”

  1. Anne Says:

    NOM NOM NOM. It looks delicious.

  2. Betta Says:

    may i ask what kind of cream did you used for the ganache? thanks!

    • Aline Says:

      I’m sorry for the late reply! I use a 35% fat (whipping) cream. When choosing a cream to use for ganache it’s important to keep in mind that the higher the fat content, the tastier – but it also increases your risk of the cream/ganache splitting when you heat it up. I find that 35%-40% fat works best :)

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