Cakes/ Lovechocolate

Three chocolates layer cake

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Four layers of dark chocolate brownie sponge cake, filled with white chocolate buttercream and frosted with milk chocolate buttercream. Do not let this cake look fool you, when I baked I was thinking of people who do not celebrate Valentine’s Day and especially on the single ones. It is the perfect cake to bake it and eat it all alone, without sharing it with anyone. Because it has chocolate, a lot of chocolate. And who wants to share chocolate with others? I would not do it.

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Those who know me and the oldest readers of this blog know that I don’t give a f** about Valentine’s day. But hey don#t get me wrong, everyone can do what they want and you are free to celebrate whatever you want. But to me, it seems the most consumerist and absurd celebration in the universe. That’s why, today I wanted to bring you a recipe that I made thinking about the lack of love, the anti Valentine’s cake. As you see it, so cute with its golden heart, it does not mean it has to be a romantic cake. As I said, you do it and you eat it alone and that’s it.

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I don’t want anybody to get offended with my words eh! I have already said that everyone can do whatever they like, I am fine with it. Here in this blog recipes are shared, and what each one does with the cake is already a personal thing. Surely on these dates there will be many people looking for recipes to prepare their beloved ones on Valentine’s Day, so go ahead and bake this cake if you want. They will love it especially if they like chocolate, because more chocolate does not fit into a cake. Anyway, I know you do not read what I write before the recipes, I am sure that most of you will see a little heart in the photos and a lot of chocolate and jump directly to the recipe.

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And now that you know I’m like the Grinch on Valentine’s Day, I’ll tell you why I baked this cake. Obviously I didn’t do it for Marc, I bake him cakes all year round so do not be sorry for him because he has married the Grinch. I promise he can not complain (at least not about eating sweets topic). I baked it to bring it in the office because at the beginning of the month I passed the 6 month trial period in my new job and as you know that any excuse is good for baking, I made this cake to celebrate it.

And by the way, it was devoured in a matter of 1 hour and I assure you it was quite a big cake. But this company is growing a lot and there are also many young and hungry people.

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I know you are wondering why it has a heart. Again, nothing romantic. The truth was simply the result of chance. I did not have enough Maltesers to cover the entire surface, which was what I wanted to do at the beginning. Then I thought, mmm Valentine is coming, make a heart and sell the cake as a recipe for Valentine’s Day, which surely people like. I also had some Maltesers left, and I ate them, that is, it was all a perfect win win.

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Do not take me as a hypocrite, because I know that now you are thinking that if I do not celebrate Valentine’s Day, how is it that I post this recipe and I have posted others of the same topic in the past years? Well, I know there are people who are looking for them and I, just like all the other bloggers, want visits. If I do not post recipes of this topic at this time I will not be giving the public what they are looking for. So, even if I do not celebrate it, I have to always share a related recipe. Now that I think about it, that’s being hypocritical. Oh my God, I do not know why I write these things, but you love anyway!

Layer cake de tres chocolates

Imprimir Receta
Raciones:: 20 -24 Tiempo de Preparación:: 2h + 3h aprox. waiting
Dificultad:

Ingredientes

  • CAKE LAYERS:
  • 500 g of dark chocolate (minimum 70% cocoa)
  • 300 ml sunflower oil
  • 4 Tbsp milk
  • 350 g sugar
  • 2 tsp vanilla extract
  • 9 eggs
  • a pinch of salt
  • 6 Tbsp pure cocoa
  • 300 g flour
  • CHOCOLATE WHITE BUTTERCREAM:
  • 160 ml milk
  • 75 g white chocolate
  • 250 g butter (at room temperature)
  • 400 g icing sugar
  • MILK CHOCOLATE BUTTERCREAM:
  • 160 ml milk
  • 75 g chocolate (50% cocoa)
  • 250 g butter (at room temperature)
  • 400 g icing sugar
  • DECORATION:
  • Maltesers
  • Edible golden glitter

Instrucciones

1

Melt the dark chocolate to the bain-marie or microwave and let it cool before use.

2

Preheat the oven to 170 ° C and prepare a tray of about 39x32 cm (a baking tray) greasing and covering with baking paper.

3

In the bowl of the stand mixer, whisk the oil with the melted chocolate. Add the milk, sugar and vanilla extract and whisk everything with the rod attachment for about 2 minutes. Add the eggs, 1 at a time beating about 30 seconds for each of them.

4

In another bowl sift the flour with the cocoa and salt. Add to the liquid mixture and mix just until they are integrated and no lumps remain.

5

Pour the dough into the tray, spread so that it is evenly distributed and as flat as possible. Bake for about 25-30 minutes. Remove from the oven and let cool on a rack before unmolding.

6

To prepare both buttercreams, the steps to follow are the same. You have to do it 2 times, once for each buttercream. Put the milk to heat in a saucepan with the chocolate pieces. Heat stirring until the chocolate melts, it should not boil. Remove from heat and let cool completely.

7

In the bowl of the stand mixer with the paddle attachment, mix at medium-high speed the butter with the sugar for about 5 minutes, until you get a very white and light buttercream. Remember scratching the bottom of the bowl from time to time with a spatula. While continuing to mix at low speed, pour the mixture of chocolate and milk in the form of thread until it has been incorporated. Beat for 1 minute more at medium-high speed.

8

Refrigerate the cream in the bowl so that it hardens a little before using.

9

Repeat the same steps with the cream of the second type of chocolate.

10

To assemble the cake you will need a square cake ring. If you have made round cake layers, obviously use a round cake ring.

11

Cut the cake into 4 rectangles of about 14x18 cm. Place one of the layers as a base and place the tight ring around it. Pour half of the white chocolate cream. Spread so that it is flat. Place another layer of sponge cake. Pour ⅓ part of chocolate cream with milk. Smooth the cream and cover with another layer of sponge cake. Pour the rest of the white chocolate cream and cover with the last layer of sponge cake.

12

Refrigerate the cake for at least 2 hours. Store the chocolate milk cream in the fridge, but remember to remove it 1 hour before using it to soften it.

13

Remove the cake from the fridge, remove the cake ring, and with the chocolate milk cream left, frost the whole cake.

14

To finish, place the Maltesers on the top and sprinkle with the edible golden glitter.

Dulces sueños,

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