Recipe: Tasty 'v' chocolate layer cake

'v' chocolate layer cake. This is the most decadent chocolate cake I've ever tried! If you are a true chocoholic you must try this moist chocolate cake. This chocolate layer cake recipe is the best!!

I want them to be packed with chocolatey flavor, and to have a soft texture. This Kahlua Coffee Chocolate Layer Cake is made with a moist chocolate Kahlua cake covered in Kahlua coffee frosting! This rich, tender chocolate cake is easy enough to make for a casual dessert but can be a showstopper for any special event. You can cook 'v' chocolate layer cake using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of 'v' chocolate layer cake

1. It's 6 medium of eggs.
2. Prepare 1 cup of 180g sugar.
3. It's 1 1/4 cup of 120g flour.
4. It's 1/2 cup of 80g cornstarch (cornflour).
5. It's 1 of *for filling and frosting*.
6. Prepare 3 tbsp of cornstarch (cornflour).
7. You need 3 tbsp of cocoa powder.
8. You need 2 tbsp of sugar.
9. Prepare 2 cup of 500ml milk.
10. You need 5 oz of 150g Gianduja (chocolate and hazelnut flavoured chocolate.
11. It's 1 1/3 cup of 300g butter.

This homemade chocolate layer cake is a chocolate lover's dream. While flourless chocolate cake recipes usually call for eggs, making a vegan version was surprisingly easy. I listed a few keto frosting ideas above in the post. Layered with a creamy fudge frosting, this easy-to-make cake is moist with a deep chocolate flavor.

'v' chocolate layer cake step by step

1. Prep and cook time: 1hour 15 mins, plus 2-3h resting time.
2. present the oven to 180c/350f. Grease the base of an 8 1/2 in /22 cm spring release cake pan (tin) and wrap a piece of folded, greased baking parchment around the outside to increase the height of the pan by about a third..
3. separate the eggs. Beat the egg folks with half of the sugar and the vanilla extract until foamy. Sift the flour and cornstarch over the mixture and good in..
4. whisk the egg whites until they form soft peaks, then trickle in remaining sugar and continue whisking until they form stiff peaks. Fold the whisked egg whites into the egg yolk mixture. Turn the batter into the prepared cake pan and smooth the top.
5. Bake in the oven for 25-30 mins, until a wooden cocktail stick inserted into the middle cones out clean. Leave to cool slightly, then carefully turn out on to a wire rack and let the cake rest for at least 2 hrs.
6. when ready to fill, make the frosting. Put the cornstarch, cocoa powder and sugar in a bowl and mix together with a little cold milk until smooth. Put the remaining milk in a saucepan, bring to a boil and stir in the cornstarch mixture. Return to a boil briefly, then remove from heat. Break in the Gianduja and stir until the chocolate is completely melted and the mixture is smooth. Finally, stir in the butter, one tablespoon at a time, and then allow to cool..
7. split the cake twice horizontally. Spread half of the frosting smoothly over the two lower layers of cake. Reasemble the cake with the third (unfrosted) layer on top. Spread the top and sides of the cake with the remaining cream. Chill until ready to serve..
8. serves 8.

My favorite choice for a classic celebration cake! I decided to go with a classic chocolate frosting that reminds me of a nostalgic celebration cake. Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both. Chocolate cake is made with chocolate. It can also include other ingredients.