Layered Chocolate Cake Recipe

Layered-Chocolate-Cake-zrThis is yet another delicious Chocolate Cake recipe. There are many and different Chocolate Cake recipes, but this one won’t disappoint anybody for sure!

Ingredients for the dough:

  • 7 ounces (200 grams) brown sugar
  • 6 eggs
  • 1 decilitre milk
  • 3.5 ounces (100 grams) butter
  • 3.5 ounces (100 grams) powder cocoa
  • 8.8 ounces (250 grams) flour
  • Butter to grease

Ingredients for the filling and frosting

  • 4 teacups custard cream
  • 6 jelly leaves
  • 2 decilitres cream

How to make Layered Chocolate Cake

  • Start by greasing a baking tin (around 8.66 inches/ 22 centimetres wide). Then, linen it with greased greaseproof paper.
  • Meanwhile, turn the oven on at 350ºF (180º C) so that it heats properly. Mix the egg yolks, the butter and the sugar.
  • Heat some milk on the side and then mix it with the cocoa. Add it to the previous mix. Now, add the flour and the egg whites beaten stiff alternately. Place the mix in the oven for about 50 minutes.
  • When this time is up, unmould the cake and cut it into three equal parts. Place a ring in a plate and put one slice of cake in it.
  • Now it’s time to make the filling and the frosting. Start by soaking the jelly leaves in cold water.
  • Then, make the custard, that is, boil six deciliters of milk with two lemon peels and, on the side, mix 7 ounces of sugar with eight egg yolks and four dessert spoons of flour.
  • Now, add the milk as a string and make sure you don’t stop stirring. Place this mix on heat and stir until it gets thicker.
  • When the custard is ready and the jelly leaves are soaked, remove one teacup of custard and put it on the side.
  • Mix the jelly leaves with the rest of the custard (don’t forget to drain them very well). Stir the mix until they dissolve.
  • Now, add the beaten cream to the previous mix. Make alternate layers of cake and cream.
  • Decorate the cake with the custard you put in the teacup and the rest to your taste.

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