For the record before ... I know, another chocolate recipe...But this time it is not my fault. It's been a long time since my colleagues doesn't play the role of guinea pigs. So, with a pair of cakes in mind to big to be made "for two", I ask my colleague Iñaki to choose between two cakes: Strawberry Ombre Layer Cake or Chocolate Layer Cake. So.. I'm not guilty!!!
This layer cake is pretty easy, except baking the layers of the cake with just one cake pan. So, it was baking one, wait, unmold, wash, bake another... Too much. I need to make an investment and buy a couple more of pan... There's no way to do a rainbow cake in this conditions, and I want to make one soon!!
So, while I was waiting I started to play with my cutters and end up with this kind of rose!
The cake can be filled with chocolate buttercream, as I've done, but you can also use vanilla buttercream, chocolate ganache. Well, the first idea was to prepare it with a ganache, but I was ran out of time to let ganache cold, so, I choose buttercream. Both recipes are adapted from the book "Cupcakes from de Primrose Bakery".
CHOCOLATE LAYER CAKE
Ingredients for the cake (3 layers 20cm - 8'')
- 230 bitter chocolate
- 170 butter, room temperature
- 350 light soft brown sugar
- 3 eggs, large
- 370 flour, sifted
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon bicarbonate of soda
- 500 ml semi-skimmed milk, room temperature
- 2 teaspoon vanilla extract
For the chocolate buttercream:
- 230 gr bitter chocolate
- 340 gr butter, room temperature
- 1 1/2 tablespoon milk
- 1teaspoon vanilla extract
- 375 gr icing sugar, sifted
Preheat oven to 190ºC (375ºF)
In the microwave, melt chocolate (previously chopped) heating in 30 seconds burst until it's completely melted. Let it cool.
In a mixer, cream the butter, add the sugar and continue beating until the mixture is creamy. Beat the egg yolks in a clean bowl. Add them to the butter and sugar mixture and mix until it's completely integrated. Then add the chocolate and beat again until all ingredients are perfectly mixed.
In a pitcher, mix well milk and vanilla extract. Sift flour with baking powder and bicarbonate of soda. Add 1/3 of the mixture of flour and 1/3 of milk and vanilla and beat until completely mixed. Repeat this process two more times.
Whisk the egg whites until stiff, add them to the mixture and stir with a spatula making soft enveloping movements until fully incorporated.
Divide the mixture into three equal parts in 3 molds of 20 cm, greased (it can be done with just one mold, but you'll have to wait unti the fisrt cake is baked and cold, then clean the molt, grease it, and start again). Bake about 30 minutes, until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and let stand about 10 minutes. Demold and let cool on a rack.
For the buttercream, melt chocolate in the same way we did before and let cool (this is very important, because if we mix the chocolate when still hot it'll melt butter!). Mix butter with sugar (previously sifted), vanilla extract and milk, and beat well until you have a cream. Add the chocolate and beat again until you get a creamy but firm mixture.
Now it's time toassemble the cake.Fill a pastry bag with part of the buttercream (about 1/3). Take the first layer of the cake and "draw" a circle of buttercream following the contour of the ckaes (this will prevent buttercream from falling outside the cake), then fill the inside. Place the second layer over the first and repeat the process. Place the third layer and cover the top with buttercream. You can add some sprinkles or fondant decorations if you want. And then ...just enjoy!!