Chocolate Layer Cake

Here's an extremely light and delicious take on the chocolate layer cake. This layer cake is made with a rich chocolate cake, and a creamy mascarpone chocolate frosting.

This layer cake is perfect for birthdays or any other celebrations. It can also be customised using decoration as I have done here with these gorgeous violet flowers.

So for any cake lovers out there who aren't so crazy about buttercream, this layer cake is for you !


Chocolate frosting

  • 500 g heavy cream (2 3/4 cups)

  • 1 tsp vanilla paste or extract

  • 20 g cocoa powder (1/4 cup)

  • 85 g sugar (1/3 cups)

  • 5 g gelatine sheets (2 sheets approx)

  • 250 g mascarpone cheese (9 oz)

Chocolate cake

  • 170 g butter (3/4 cup)

  • 280 g sugar (1 1/3 cups)

  • 130 g dark chocolate (3/4 cup)

  • 10 g coffee (1 tbsp)

  • 216 g boiling water (1 1/3 cup)

  • 190 g flour (1 2/3 cups)

  • 20 g cocoa powder (1/4 cup)

  • 2 eggs

  • 1tbsp baking powder

How To

Chocolate frosting

  • In a clean bowl, place gelatine sheets in cold water and let soak for approx. 20 min.

  • Place a third of the heavy cream in a pot over medium heat. Add in the sugar and vanilla paste. Mix well and bring to a boil.

  • Remove gelatine sheets from the water and add to the hot heavy cream. Mix until melted.

  • In a bowl, mix the mascarpone cheese, hot heavy cream and remaining cold cream.

  • Add the sifted cocoa powder and mix with a hand blender.

  • Let the frosting set in the fridge for 6 hours at least or overnight if possible.

  • Whip the frosting in a stand mixer or electric mixer.

  • Use immediately after whipping.

Chocolate cake

  • Prepare liquid coffee using boiled water and coffee powder.

  • In a pot over medium heat, mix the butter chocolate and coffee. The mixture is ready when both butter and chocolate are melted.

  • Let the mixture cool a bit, then add both whole eggs.

  • Add the flour, baking powder and sugar then mix well.

  • Prepare and aluminium foil cover for the mould: place a few wet napkins on some al-foil and wrap it around the cake mould.

  • Bake the chocolate video for 1 to 2 hours at 150 °C/ 300 F.

  • Let cool at room temperature, then cut two layers.

  • Place some frosting on the first cake layer, then place a second layer on top.

  • Cover the cake with crumb coat (frosting) and let set for 30 min in the fridge.

  • Cover the cake with a final layer of frosting and decorate.

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