Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth. Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes. Spread filling between 2 cakelayers and frost with Superquick Chocolate Buttercream
Winter has officially hit us here in Winnipeg, and significantly later in the year than usual. We fondly call our city “Winter-peg” as this place is known for horrendous temperatures that, once in a while, reach levels colder than Mars
Three different layers of chocolate in different forms- a darkchocolate mousse sandwiched between a rich flourless chocolatecake at the bottom, and white chocolate mousse for the top
ChocolateCakerecipeDARKCHOCOLATECAKERECIPE | CHOCOLATE SPONGE RECIPE | CHOCOLATELAYERCAKE. Best Chocolatelayercakerecipe" All you need is love, but a little chocolate now and then won't hurt" ~ Anonymous
The more you do it the better you get, which in time will make this recipe seem easy. It's a chocolatecake with chocolate buttercream, ganache, and of course, pistachio whipped cream
Prep the cake for the ganache by placing it on a serving or cake plate, tearing pieces of waxed paper and layering them all around the bottom of the cake, pushing them slightly under the bottom edge of the cake (you want the ganache to pool on the paper and not go underneath)
Layer the remaining sponges and mousse on top, finishing with a layer of cake. As chocolate and passion fruit are his favourite flavours, the decision was easy to make and this recipe ticked all the boxes
I used this rum cakerecipe as a starting point, and substituted in ROOT and darkchocolate, as well as a little instant espresso coffee to enhance the chocolate flavor
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