2-Layer Chocolate Cake with Strawberry Filling and White Chocolate Icing

Hoje para Jantar
2-Layer Chocolate Cake with Strawberry Filling and White Chocolate Icing
15
80

Ingredients

  • 800 grams potatoes
  • 1 packet chicken broth
  • 275 milliliters skim milk
  • 2 teaspoons saffron
  • 50 grams butter
  • ground black pepper (to taste)
  • salt (to taste)
  • 2 teaspoons salt
  • 1 tablespoon coriander seeds
  • 2 tablespoons olive oil
  • 1 garlic cloves
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon lemon juice
  • 1 sprig fresh thyme (for garnish)
  • lemon (quarters, for garnish)

Directions

  1. Chocolate Cake Preparation:
  2. Preheat oven to 360°F.
  3. Whisk the eggs with the sugar to a creamy, whitish batter.
  4. Add the cocoa powder and oil, stirring constantly.
  5. Add the flour and baking powder. When the mixture is well whisked, carefully pour in 1 cup of boiling water.
  6. Be careful with this step because the batter is very fluid and it may spatter with the hot water.
  7. Pour the batter into a buttered and floured round cake pan.
  8. Bake for about 40 minutes.
  9. Let cool slightly before removing from the pan.
  10. Vanilla Cake Preparation:
  11. Whisk the eggs with sugar to a creamy, whitish batter.
  12. Add the oil and vanilla extract, stirring constantly.
  13. Add the flour and baking powder. Once smooth, pour in 1 cup of boiling water.
  14. Pour the batter into a buttered and floured round cake pan.
  15. Bake for about 40 minutes.
  16. Let cool slightly before removing from the pan.
  17. Strawberry Filling Preparation:
  18. Place the gelatin in a cup with cold water.
  19. In a saucepan, whisk the egg with the sugar and cornstarch until homogeneous.
  20. Add the strawberries and cream and bring this mixture to a boil, stirring constantly.
  21. Stir until it begins to thicken. Add the butter and stir well. Remove from heat.
  22. Squeeze the gelatin and stir until it dissolves.
  23. Put this mixture in a blender and purée. Refrigerate until ready to use.
  24. Chocolate Icing Preparation:
  25. Grind the chocolate in a food processor.
  26. In a saucepan, bring the cream to a boil.
  27. Melt the chocolate in the microwave, stirring every 30 seconds until it melts and mixes in with the hot cream. Stir until well mixed.
  28. Add a few drops of food coloring and stir until you get the desired color.
  29. Let the filling sit, covered with plastic wrap, for about 2 hours, then refrigerate for 5 minutes.
  30. Remove from refrigerator and stir well.
  31. Repeat until you get the consistency needed to work with the piping bag.
  32. If it hardens too much, put in the microwave for five seconds.
  33. Cake Assembly:
  34. Slice the cakes in the half horizontally.
  35. Syrup Preparation:
  36. In a saucepan, combine 1 cup of milk, 2 tablespoons of cocoa powder, and 1 tablespoon of sugar. Heat until it boils.
  37. Prepare another syrup with 1 cup of milk and 1 teaspoon vanilla sugar and repeat the procedure.
  38. Place the decorating paper on a cake platter, and place a few strips of parchment paper on top.
  39. Place the first layer of cake on the platter, and drizzle with chocolate syrup.
  40. Then, spread on a layer of strawberry filling.
  41. Place the second cake layer on top, and sprinkle with the other syrup.
  42. Repeat the procedure until finished.
  43. To ensure that the cake doesn't fall apart, put 3 sticks in the cakes, holding the layers together vertically.
  44. Cover the cake with a layer of chocolate icing.
  45. Complete the decoration applying the ganache with the pastry bag.
  46. Decorate the top with colorful confetti, as desired.
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