Chocolate layer cake

 

Celebration today .... Many happy returns to those who celebrate. Celebration today for Dimitra due to her name, for Helen, Maggy and Ivy for their husbands, for my friend Maria who has her son Dimitris and many greetings to all that I might forget.

In my family we don't have someone today to celebrate for. But I had a few days ago. It was my mother's birthday she turned 70. So I decided to tell her many happy returns with a cake. Her favorite cake is the almond one. Do you remember the old classic almond pastes that pastry shops were selling ? These were and are her favorite dessert. Although I found several recipes for almond cakes, the result has nothing to do with the taste I remember. Does anyone out there have the original or a similar recipe ?

In the search for the perfect almond cake, for this birthday I decided to make a chocolate cake. My sister and myself love chocolate, so chocolate cake it was ... lol. A cake with lots of chocolate ... yummy

Instead of a sponge cake i made the wonderful chocolate cake of Stella that need no syrup and comes out perfectly juicy. I made three layers out of the cake and filled it and coated it with the chocolate from the Mayan chocolates . Of course, I doubled the ingredients so that it's enough! Τhe decoration made with whatever I found in my fridge. I've chosen the colorful sprinkles and white chocolate drops, in order to make contrast with the dark chocolate and to give a more cheerful twist on Mom's birthday.

The cake was eaten at no time .. How could it be otherwise after all, chocolate is an everlasting value. This cake is perfect for cakes ... always comes out great. As for the filling and coating, use your imagination and your cake will be divine.

 

 

Ingredients :

 
for the cake 
  • 2 cups sugar
  • 1 3/4 cup flour
  • 3/4 cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 vanilla
  • 2 eggs
  • 1 cup milk
  • ½ cup olive oil
  • 1 cup water (boiled)
for the filling and coating 
  • 454 gr dark chocolate
  • 240 gr heavy cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1 tbsp coffee (made)
  • sprinkles and chocolate drops for the decoration (or whatever you prefer)
 

Preparation :

 
Bake the cake the previous day so that you can cut layers the next day when cake is cold.
  1. Preheat over at 170C.
  2. Butter and flour the cake pan.
  3. In your mixer bowl put sugar, flour, cocoa, baking powder, soda, salt, vanilla and mix.
  4. Add eggs, milk, oil and mix well at medium speed for about 2 minutes.
  5. Then add the boiling water and mix again. Batter will be runny but this is the way it should be, don't worry.
  6. Pure batter in the pan and bake for about 50-70 minutes.
  7. Take cake out of the oven and let it cool a bit. Un-mold and let it cool completely.
Prepare the filling (next day) 
  1. Finely chop up the dark chocolate. Keep the size the same so they melt easily.
  2. Toss the chocolate bits into a small heat-safe bowl.
  3. Add the heavy cream to a small sauce pan. Heat the cream until little bubbles start to form around the edge of the pot.
  4. Then pour the hot cream over top of the chopped chocolate. Let it sit for 1-2 minutes so that cream softens up the chocolate.
  5. Then gently stir and combine the two ingredients together.
  6. Add in the coffee, the vanilla and the spices.
  7. Stir again gently and let it sit at room temperature for at least one hour so that it firms and can better coat the cake.
Put cake together
  1. While chocolate is in the fridge, take cake and with a big knife or a cotton thread, cut cake in three layers.
  2. Place one layer on a round plate.
  3. Spread less than 1/3 of the chocolate on the layer.
  4. On top, place next layer pressing gently.
  5. Spread same quantity of chocolate.
  6. Put on top the last layer.
  7. Place cake in the fridge for about 10 minutes so that chocolate firms and its easier to coat.
  8. Take cake out of the fridge and coat with rest of the chocolate.
  9. Decorate with sprinkles, chocolate drops, chopped biscuits or whatever you like.