3 Layer Cake

RECIPE

LAST LAYER
CHOCOLATE MUD CAKE
250g butter
250g chopped milk or dark chocolate
2 tablespoon instant coffee
¾ cup hot water
1 ¼ cup self raising flour
1 ¼ cup flour
½ teaspoon bicarb
1 ¼ cup cocoa powder
2 ¼ cup castor sugar
4 eggs,lightly beaten
2 tablespoon oil
½ cup buttermilk
Preheat oven to 180
Grease a deep round tin..line with baking paper
Place butter,chocolate,coffee and water in a pan and stir over low heat until smooth
Remove from heat
Sift flours and cocoa together..stir in sugar.beat well eggs,oil and butter milk..add to flours
Gradually add chocolate mixture and mix well
Pour mixture into tin
And bake for approx 1 ½ hours
Test with a skewer,skewer may be slightly wetter than normal..remove from oven..allow to cool....
MIDDLE LAYER
SWISSROLL
Preheat oven to 180..grease and line with wax wrap 2 swiss roll pans
5 eggs-seperated
One third cup castor sugar
Beat egg whites stiff..gradually beat in castor sugar

1 cup cake flour
½ cup castor sugar
2 level teaspoon baking powder
¼ cup oil
One third cup water
Vanilla essence
2 tablespoon cocoa
Sift the dry ingredients into the egg yolks
Add the oil,water,and essence..beat until blended..
Fold the 2 mixtures together..divide between the 2 pans..bake for approx 7-10 minutes each..turn out onto a wax paper sprinkled with sugar while still hot..remove bottom wax paper..roll and allow to cool...when cool cut swiss roll into 3 strips without unrolling the swissroll
Then unroll 1 strip,remove wax paper spread a layer of beaten fresh cream,roll up and make it stand upright..spread cream on all the strips and shape strips carefully into circles around the central roll...cake should be cut in wedges when serving to reveal a striped pattern
TOP LAYER
SPONGE
Seperate 3 eggs..
beat egg whites till stiff...leave aside
mix 2 heaped tablespoon cocoa in half cup hot milk,,add yolks.
1 teaspoon vanilla essence
½ cup oil..beat
sift in 1 cup sugar
1 cup flour
2 ½ teaspoon baking powder..beat all that for 2-3 minutes..fold in egg whites..
Pour into a greased round pan..bake at 180 till done

MOUSSE
Melt 100g dairy milk chocolate in
250ml fresh cream
Add 3 tablespoon nutella
And 3 tablespoon icing sugar
Allow to harden in fridge..scrape into kenwood bowl and beat with baloon whisk till fluffy..
GANACHE
2 diary milk slabs melted
Add in nestle cream to make a ganache
*1 bottle nutella
Decorate cake as u desire..I used mousse for the last layer and to assemble on to the mud cake lots of nutella,mousse as well to stick flake around swissroll..used ganache onthe top layer..

WOULD YOU LIKE TO ?

COMMENTS