Chocolate Layer Cake
Three moist, dark chocolate layers covered in a glossy chocolate ganache frosting. A true celebration cake.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
This is the tall chocolate cake for birthdays and big days: three dark, moist layers with a tender crumb, stacked with a glossy chocolate frosting that swoops and swirls over the top and sides. Hot coffee in the batter makes the chocolate taste deeper, not like coffee, and oil keeps the cake soft for days.
The Thermomix® TM7™ makes the frosting first: it chops the chocolate and melts it gently into the cream, and then it rests while the cake bakes. After a rinse, the TM7 mixes the whole batter in the same bowl. By the time the layers have cooled, the frosting is thick enough to spread.
Made in the Thermomix® TM7™
Chocolate Layer Cake
Makes: 1 cake, 20 cm (8 in), 3 layers, 14 slices
- Prep40 min
- Cook35 min
- Total3 h
- Serves14
Ingredients
Chocolate frosting
Cake
Instructions
- For the frosting, place the chocolate in the mixing bowl and chop 10 sec/speed 7. Add the cream, corn syrup and salt and cook 5 min/60°C (140°F)/speed 2, until smooth. Add the butter and vanilla and mix 20 sec/speed 3. Pour into a bowl and let it cool at room temperature for about 2 hours, stirring now and then, until thick enough to spread.
- Preheat the oven to 180°C (350°F). Butter three 20 cm (8 in) round cake pans, line the bottoms with parchment paper, butter the paper and dust with cocoa.
- Rinse and dry the mixing bowl. Place the sugar, flour, cocoa, baking soda, baking powder and salt in it and mix 10 sec/speed 4.
- Add the eggs, buttermilk, oil and vanilla and mix 30 sec/speed 4. Scrape down the sides with the spatula.
- Mix 20 sec/speed 3, pouring the hot coffee through the lid opening. Scrape the bottom with the spatula and mix 5 sec/speed 3 more. The batter will be thin.
- Divide the batter evenly among the pans and bake for 24 to 28 minutes, until a toothpick in the center comes out clean. Cool 10 minutes in the pans, then turn the layers out onto racks and let them cool completely, about 1 hour.
- Place one layer on a cake stand and spread about 1 cup of frosting over it. Add the second layer and another cup of frosting, then the third layer. Cover the top and sides with the rest of the frosting, making swirls with the back of a spoon.
Tips
- If the frosting gets too firm, warm it in the mixing bowl 1 min/37°C (98°F)/speed 2 and stir. If it is still runny after 2 hours, refrigerate it for 15 minutes at a time, stirring in between.
- Bake the layers a day ahead: wrap them well once cool and keep them at room temperature.
- Keep the cake covered at cool room temperature up to 2 days, or in the fridge up to 5 days. Take it out 1 hour before serving so the frosting softens.
