24 layers cake: the most amazing chocolate dessert ever!
published on 26 November, 2019 at 18:54
Thanksgiving, Christmas or New Year are perfect chances to try this 24 Layer Chocolate Cake recipe!
INGREDIENTS
INGREDIENTS
For Chocolate Cake:
420 gr unsalted butter-softened
1 kg sugar
6 large eggs
350 gr cocoa powder
520 gr flour
1 ½ teaspoons salt
3 teaspoons baking soda
½ teaspoon baking powder
240 ml cold coffee
240 ml milk
4 teaspoons vanilla
For Chocolate Filling:
500 ml milk
500 ml heavy cream
4 teaspoons vanilla
2 eggs
2 egg yolks
180 gr sugar
6 Tablespoons flour
120 gr cornstarch
220 gr semisweet chocolate- chopped in small pieces
Chocolate Ganache:
140 gr semisweet chocolate chopped in small pieces
120 gr heavy cream
METHOD
- To prepare 12 biscuits it is necessary: combine all the dry ingredients and set aside, Combine cold coffee, milk and vanilla extract, set aside, too.
- Then combine cream butter and sugar together. Add eggs one at a time and mix to combine.
- Mix in dry and wet ingredients.
- Divide the mixture into three parts and prepare a 22 cm mold. Pour in the first biscuit and bake mixture at 170 degrees for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Repeat the same procedure two more times,
- Cool cakes completely in the fridge.
- Divide each of the biscuits into 4 pieces, after removing the surface, to keep the cake flat.
- Prepare the cream. Mix flour and sugar together and set aside. Mix one cup of cold milk with corn starch and set aside. Mix eggs and set aside.
- Put heavy cream and remaining milk over low heat, then add the eggs, stirring the mass. Add I vanilla extract, sugar and flour mixture. Add the cornstarch slurry, stirring constantly until thickened. Add the chocolate, remove from heat, let sit for a few minutes then stir until all the chocolate has melted.
- With a hand mixer, beat the custard for a couple of minutes and chill in an ice bath.
- Layer the cake and coat it with ganache cream.
- Leave it in the refrigerator in a mold overnight.
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