Ingredients
For 10 people
285 ml of butter
250 ml of milk
250 ml of sugar
250 ml of flour
50 ml of oil
3 egg
25 ml of vanilla
1 egg yolk
250 ml of hot water
125 ml of coffee
Four Layer Chocolate Cake
An original recipe by Emily Cobb
The more layer, the better. This chocolate cake will satisfy every chocolate lover.
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Ingredients
For 10 people
285 ml of butter
250 ml of milk
250 ml of sugar
250 ml of flour
50 ml of oil
3 egg
25 ml of vanilla
1 egg yolk
250 ml of hot water
125 ml of coffee
Steps
Step 01
10
ml
of butter
Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.
Step 02
250
ml
of milk
125
ml
of butter
250
ml
of sugar
250
ml
of flour
50
ml
of oil
3
Unit
of egg
25
ml
of vanilla
In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
Step 03
Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment.
Step 04
In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.
Step 05
150
ml
of butter
1
Unit
of egg yolk
250
ml
of hot water
125
ml
of coffee
In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
Step 06
Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.
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