Recipes

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Layer chocolate cake

Ingredients
Dry ingredients
250 g 100% Italian Wheat - type 0 flour
55 g of cocoa powder
5 g of baking soda
5 g of baking powder
50 g of granulated sugar
110 g of light brown sugar
4 g of salt flakes
 
Liquid ingredients
2 large eggs
120 ml of sunflower oil
5 ml of pure vanilla extract
180 ml of Greek yogurt or sour cream at room temperature
190 ml of hot espresso or mocha
50 ml of milk at room temperature
 
Ingredients for the chocolate bark
350 g of dark chocolate
 
Ingredients for cocoa cereal pinecones
100 g of biscuits
15 g of cocoa powder
5 g of granulated sugar
50 g of coffee (mocha or espresso)
10 g of butter
Cocoa cereal petals
 
Ingredients for the dark chocolate frosting
120 g of dark chocolate
2 pinches of salt flakes
1 teaspoon of vanilla extract
310 g of soft butter
110 g of powdered sugar
55 g of cocoa powder
75 g of hot water
75 g of sour cream at room temperature
 
Elements for the composition of the cake
The 2 bases
100 g of extra raspberry jam (or orange)
The chocolate frosting
The 3 pinecones of cocoa cereals
The chocolate bark
A few sprigs of lavender
Powdered sugar


Directions
First, prepare the trays: grease and line two 20 cm diameter trays with parchment paper (they must not be flared), then heat the oven to 175°C.
 
Next, prepare the dry ingredients: sift flour, cocoa and bicarbonate into a large bowl, then add the sugars, salt and mix.
Separately, break the eggs, add the yogurt, the oil, the vanilla and mix, then prepare the coffee, add the milk and set aside.
At this point, pour the liquid ingredients into the powders and mix with the help of a spatula until the mixture is thick and dry. Now, a little at a time, add the hot latte and continue to work at low speed just long enough to mix the mixture.
Once a homogeneous consistency is reached, divide the dough into the two pans and bake for 30 minutes.
Once cooked, let it cool on a wire rack, then store in the refrigerator covered with film until ready for use: if the two discs are slightly domed, you can use a hacksaw knife to remove the extra part.
 
Proceed with the preparation of the bark: chop the chocolate with a knife and melt it in a bain-marie (taking care not to let the chocolate come into contact with the water) or in the microwave (using maximum power and alternating 30 seconds, remembering to mix between cycle and the other).
Once melted to perfection, pour the chocolate on a sheet of parchment paper and spread it with an elbow spatula, creating a rectangle of about 30x40 cm. Cover it with another sheet and spread it well with your hands so that it adheres perfectly to the melted chocolate. At this point, roll up the two sheets starting from the short side.
You will surely have some chocolate left over, so repeat the operation. Once completed, place the rolls in the freezer for at least half an hour: when they have hardened, unroll everything gently so as to obtain long hollow bands.
 
Now prepare the cereal cones: in a mixer, pulverize the biscuits, then add the sugar and cocoa and mix for a few more seconds. Once ready, add the coffee and melted butter, then blend everything until the mixture is soft but consistent and shiny. At this point, create 3 cones: one of 30g, one of 45g and one of 55g.
Proceed with the composition of the pinecones, inserting the petals from above: use one upside down to cover the tip, then all the others descending towards the base. Once finished, keep them in the refrigerator until ready for use.
 
Prepare the frosting: melt the chocolate as described above, add the vanilla and salt and keep it warm. Separately, whip the butter in a planetary mixer at medium speed, until it is fluffy. In the meantime, sift the cocoa together with the sugar and heat the water, then reduce the speed of the planetary mixer and add the powders, water and sour cream to the butter, mixing everything at low speed for one minute, then at high speed for 2 minutes. Once you have finished this step, add the melted chocolate (which must still be hot) and continue to work until it reaches a smooth and foamy consistency. Place the frosting in a pastry bag, which must be equipped with a smooth round nozzle.
 
Now, you can compose the cake.
On a rotating plate for cakes, place a cake underneath on which to dose a nut of frosting. Place a disc of cake on top and press well so that it adheres. With the pastry bag, measure out two frosting "cords" on the edge of the base, creating a kind of edge that will prevent the jam from coming out. In the center of the cake, pour the jam of your choice and level it well, then place the second disc, pressing well.
At this point, distribute a little frosting on the sides and top of the cake, and then level everything with an elbow spatula until a uniform surface is obtained. Place the 3 pinecones on top and on the sides the pieces of bark obtained by unrolling the paper, pressing lightly to make them adhere.
Once this step is complete, decorate with lavender and icing sugar.



In collaboration with L’Ultima Fetta

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