So 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?
Please let me know what you think!
for the chocolate sponge
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
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!
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!