Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chocolate layer cake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
chocolate layer cake is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. chocolate layer cake is something which I have loved my whole life.
This homemade chocolate layer cake is a chocolate lover's dream. This rich, tender chocolate cake is easy enough to make for a casual dessert but can be a showstopper for any special event. When I think about chocolate cake, I want the cake layers to be moist.
To begin with this recipe, we must prepare a few components. You can have chocolate layer cake using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make chocolate layer cake:
- Prepare 6 eggs
- Make ready 1 cup sugar
- Take 1 tsp vanilla extract
- Get 1 1/4 cup flour
- Take 1/2 cup cornstarch
- Take filling and frosting
- Get 3 tbsp cornstarch
- Get 3 tbsp cocoa powder
- Make ready 2 tbsp sugar
- Take 2 cup milk
- Prepare 1 1/3 butter
- Prepare 5 oz gianduja(chocolate and hazelnut flavored chocolate)*
- Prepare note
- Get 1 if you dont have gianduja, nutella is a grand substutuite
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Instructions to make chocolate layer cake:
- preheat the oven to 180°. grease the base of an 8 1/2 inch spring release cake pan and wrap a piece of folded, greased baking parchment around the outside to increase the height of the pan by about a third.
- seperate the eggs. beat egg yolks with half of the sugar and the vanilla extract until foamy. sift the flour and cornstarch over the mixture and fold in.
- whisk the egg whites until they form soft peaks.then trickle in the remaining sugar and continue whisking until they form stiff peaks. fold the whisked egg whites into the egg yolk mixture.turn the batter into the prepared cake pan and smooth the top.
- bake in the oven for 25-30 minutes until a wooden cocktail stick inserted in the middle comes out clean. leave to cool slightly, then carefully turn onto a wire rack and let the cake rest for atleast 2 hours.
- for frosting, put cornstarch, cocoa powder and sugar in a bowl and mix together with a little cold milk until smooth. put the remaining milk in a saucepan, bring to a boil and stir in the cornstarch mixture. return to a boil briefly, then remove from heat. break in the gianduja and stir until the chocolate is melted. finally stir in the butter one tbsp at a time and allow to cool.
- split the cake twice horizontally. spread half of the frosting smoothly over the two layers of cake. reassemble the cake with thr unfrosted layer on top. spread the top and sides of the cake with the remaining cream. chill and serve
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