Chocolate layered cake. When I think about chocolate cake, I want the cake layers to be moist. I want them to be packed with. This is the layer cake to end all other layer cakes!

Chocolate vertical layer cake is one of the most decadent cakes I've made, a great symphony of flavors and textures. Moist chocolate sponge cake filled with apricot jam and mascarpone coffee. Layered with a creamy fudge frosting, this easy-to-make cake is moist with a deep chocolate flavor. You can have Chocolate layered cake using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chocolate layered cake

You need 200 g of sugar.
You need 200 g of butter.
You need 200 g of eggs (4 eggs).
It's 200 g of flour.
You need 1 tsp of baking powder.
You need 1/2 tsp of salt.
It's 68 g of rich hot chocolate powder.
It's 100 g of dark chocolate.
Prepare 200 g of fruit and nut milk chocolate.
Prepare 50 ml of Nutella (chocolate spread/ganache).
You need 2 of round cake tins (greased).
You need 300 ml of double cream.
It's 1 tsp of vanilla essence (1 vanilla pod).
It's 50 g of sugar.

I decided to go with a classic chocolate frosting that reminds me of a nostalgic celebration cake. 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. Slice the layers: Put one cake on a cake turntable.

Chocolate layered cake instructions

Cream sugar and butter until fluffy. Add eggs, baking powder and salt and mix through..
Melt dark chocolate and fruit and nut chocolate over double boiler and set aside..
Make Chantilly cream. Add vanilla to cream and gradually whisk the cream until it is firm by gradually adding the sugar. Finally fold in the chocolate spread. Put in the fridge to cool down..
Add flour to batter mix and mix through. Split the mixture between two cake tins and bake for 20 minutes at 180'C in preheated oven. Once it is out of the oven place on cooling rack until at room temperature. Cut each cake horizontally in the middle to create four layers. Spread the Chantilly cream evenly between the layers. Do not cover the top. Once this is done dust the top of the cake with either cocoa powder or icing sugar..

The buttermilk keeps the cake moist and light, and the bit of coffee in the cake and. Fourteen very thin layers with chocolate between each layer. This is an easy, moist, dark chocolate fudge cake that tastes great with or without the frills. If you want an easy way to impress friends and family, this is the way to go! A discussion of chocolate cake should always be prefaced by Gourmet columnist Laurie Colwin: "Anyone who spends time in the kitchen eventually comes to realize that what she or he is looking for. · Raspberry Chocolate Layer Cake made of chocolate cake layered with smooth chocolate ganache & raspberry filling. · This Triple Layer Chocolate Raspberry Cake is a SHOWSTOPPER!