Chocolate · Sweet Things

Thursday 5th March (Recipe for Chocolate Layer Cake)

Chocolate Layer CakeSo this recipe is something that I have been dreaming up for a while. I love layer cakes, I love the contrast of textures and tastes. My Chocolate Layer Cake includes; two layers of chocolate sponge, marshmallow, chocolate, cream and chocolate ganache!

It may not be the prettiest cake in the world and can take quite a while to make but it tastes amazing and is definitely worth the effort! The hardest bit is waiting in between each layer! I made this one afternoon when I had lots of little things to do, so while one layer set I went off to do something else.

I am starting the think up a summer version which I can’t wait to make already! I have a few ideas, do you have any suggestions?

You can find me on Instagram and Facebook.

Please let me know what you think!

Lucya

Layers

Ingredients

for the chocolate sponge

40g butter

3 eggs, separated

65g brown sugar

a pinch of salt

1 tsp vanilla extract

100g plain flour

100g chocolate, melted

1 tsp baking powder

for the marshmallow layer

click here for my marshmallow recipe

The marshmallow recipe makes a lot more than you need, once you have poured a thin layer over the cake I would recommend pouring the rest it to a tin lined with cling film to make a batch of marshmallows!

for the chocolate layer

100g dark or milk chocolate

for the cream layer

100ml double cream

10g icing sugar

for the chocolate ganache layer

150g double cream

150g dark chocolate

40g brown sugar

Β 

note on tins: for this recipe you need two tins one around half the size of the other one. I have used a 22cmx16cm and a 15x10cm. Use what ever you have it doesn’t matter if they are slightly bigger than what I have used, it just means you will have thinner cake layers!

Processed with VSCOcam with f2 preset

Chocolate sponge method

Preheat the oven to 170c.

Line your large baking tin with greaseproof paper.

Beat the butter and sugar together until light and fluffy. Add the egg yolks to the mixture one by one, beating well in between.

Add the salt and vanilla extract and beat again.

Stir in the melted chocolate.

Sift the flour and baking powder in to the mixture and fold until it is well combined.

Using a hand held electric hand whisk, whisk the egg whites to soft peaks.

Very gently fold the egg whites in to the mixture.

Bake in the preheated oven for 10 minutes.

Allow the cake to cool completely.

Put a large strip of greaseproof paper in to your smaller tin, you want it to cover the bottom and the two longer sides completely and for there to be enough over hang to easily pull the finished cake out.

Cut your sponge layer to size, you need to be able to get two equal layers of cake out of this.

Put one of the layers in the bottom of your prepared tin.

method for the marshmallow layer

Follow the method in my Marshmallow recipe here.

Once you have your marshmallow mixture in your bowl, pour a thin layer over your cake, leave for around an hour to set.

Method for the chocolate layer

Once the marshmallow has set, melt 100g of milk or dark chocolate and allow to cool slightly. Spread the chocolate evenly over the marshmallow and then put in the fridge to set.

Method for the cream layer

Sieve the icing sugar in to the cream, whisk the cream until you have soft peaks. Spread a thin layer over the set chocolate and put back in the fridge.

for the chocolate ganache layer

Heat the cream and the sugar in a saucepan, allow the cream to simmer for 1 minute. Take off the heat and leave to cool for a further 1 minute.

Break 200g of dark chocolate and place in a large bowl. Pour the hot cream over the chocolate and whisk until you have a smooth consistency.

Allow the chocolate mixture to cool to room temperature.

When the chocolate ganache reaches room temperature put the second layer of cake on top on the cream and then pour the chocolate ganache mixture over the top. Smooth the surface with a pallet knife and place in the fridge. Leave in the fridge for around 2 hours until the ganache has set.

Using a hot knife cut the edges from around the cake so they are neat. Then cut the cake into portions. Make sure you clean the knife in between each cut to make it as neat as possible!

Suggestions for the scraps from cutting the edges break the scraps in to small pieces and serve over the top of vanilla ice cream!

4 thoughts on “Thursday 5th March (Recipe for Chocolate Layer Cake)

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