How to Make Chocolate Layer Cake?
- Materials:
- For the sponge cake:
- 5 eggs
- 1 tea glass of granulated sugar
- Half a cup of tea with milk
- 5 heaped tablespoons of flour
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 1 tablespoons of cocoa
- For the Filling:
- Filler Cream (you can choose any brand you want)
- For Decoration and Covering:
- 1 packet of pastry cream (for topping)
- 1 packet of whipped cream (for decoration)
- 1 packet of glaze (chocolate flavored)
- Milk for whipped cream and pastry cream
- coconut
- FABRICATION:
- First, let's prepare the sponge cake. Beat 5 eggs and sugar for about 10 minutes, first at a low speed, then at the highest speed, until they turn white. Add the other ingredients to this mixture and beat until everything is well combined. 1-2 minutes of beating is enough. Pour the mixture into a pan that has been well greased with margarine. The pan shouldn't be too large. Bake in a preheated oven at 200 degrees Celsius for about 30 minutes. Do not open the oven before 20 minutes because sponge cake rises thanks to the eggs in it. It is very easily affected by temperature changes. If you open the oven too early, the center of the sponge cake will immediately collapse and you will not get the desired result. You can check if it's done by inserting a toothpick into the sponge cake. After the sponge cake is baked, set it aside to cool.
- Once the sponge cake has cooled, cut it in half. You can use a long pastry knife or strong sewing thread for this. You can moisten the halves of the sponge cake or not. Either way, it tastes wonderful. If you do moisten it, I recommend using the juice of one orange instead of syrup. It gives the cake a nice, light aroma. Next, prepare the filling cream and spread it on the bottom layer of the cooled sponge cake. It's important to spread the filling cream immediately because it hardens a bit and becomes difficult to spread. After spreading the filling cream, place the other half on top.
- Now, let's make the pastry cream according to the recipe and cover the cake. It needs to be covered immediately because this cream also sets quickly. Then, let's prepare the glaze, pipe it onto the cake, and spread it evenly.
- To decorate the cake, prepare the whipped cream with 1-1,5 teacups of milk and let it rest in the refrigerator for 10-15 minutes. After that time, put the whipped cream into a piping bag or tube. Decorate the cake with the whipped cream as desired. Then add the coconut flakes and finish the cake. After finishing the decoration, let the cake sit in the refrigerator for at least 3 hours. This will prevent the decoration from falling apart.
- Bon Appetit!
