Chocolate layer cake

Recipe from: 10/30/1997 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • CAKE BATTER
  • 4
    extra-large eggs
  • 150
    ml
    icing sugar
  • 250
    ml
    cake flour
  • 7
    ml
    baking powder
  • 125
    ml
    milk
  • 50
    g
    butter
  • 2
    ml
    vanilla essence
  • CHOCOLATE LAYER
  • 225
    g
    dark Nestlé EasyMelt Chocolate
  • 45
    ml
    sugar
  • 45
    ml
    lemon juice
  • 5
    ml
    gelatine
  • 2
    extra-large eggs, separated
  • 125
    ml
    cream, chilled
 

Method

25-30 minutes
 
Preheat the oven to 180 ºC (350 ºF). Spray three 23 x 11 x 7 cm loaf tins with non-stick spray or grease well. Whisk together the eggs and icing sugar until pale yellow and slightly thick. Sift together the cake flour and baking powder. Fold into the egg mixture. Heat the milk and butter together until the butter has melted. Add the vanilla essence. Fold small quantities of the milk mixture into the flour mixture. Divide the batter between the three prepared loaf tins. Bake for 25 to 30 minutes or until a testing skewer comes out clean when inserted into the centre of the cakes. Cool for a while before turning out onto a wire rack. Line one cake tin with plastic wrap, ensuring the sides overlap enough to cover the loaf. Place one of the cake layers in the prepared loaf tin to make the bottom layer. Set aside. Melt the chocolate, sugar and lemon juice over boiling water or in the microwave oven. Melt the gelatine (dissolved in 10 ml (2 t) water) for a few seconds in the microwave oven or heat over boiling water until melted. Do not bring to the boil. Stir the melted gelatine into the chocolate mixture and cool slightly. Beat the egg yolks into the chocolate mixture one at a time. Whip the cream until stiff and fold into the chocolate mixture. Beat the egg whites until stiff peaks are formed and fold into the mixture. Spoon half the chocolate mixture on top of the cake layer in the loaf tin. Place a cake layer on top, followed by the remaining chocolate mixture. Cover with the last cake layer, pressing it down gently. Cover with the overlapping plastic wrap and place in the freezer until chilled and firm. Turn out onto a serving platter and serve sliced. Makes a medium loaf cake.
 

Read more on: bake  |  dairy
 

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