American cuisine
Medium

Double Chocolate Layer Cake

Double Chocolate Layer Cake
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This Double Chocolate Layer Cake has layers of ultra-moist cake and shiny chocolate glaze. Chef Ma tops it with beautiful rose shaped buttercream flower making it perfect for anniversary celebration.

Recipe
PRE TIME: 2 hr 50 min
COOKING TIME: 40 min
TOTAL TIME: 3 hr 30 min
24 SERVING
Ingredients:
  • Egg Yolk Mixture
  • 10 oz. Egg yolk
  • 6.5 oz. Water
  • 6.5 oz. Vegetable Oil
  • 240 g Cake Flour
  • 50 g Cocoa Powder
  • 1 tbsp. Baking Powder
  • 1 tsp. Salt
  • 4 lb. Egg White
  • 10.25 oz. Sugar
  • 2 tsp. Cream Tarta
  • Filling
  • 1 lb. Heavy Cream
  • 4 oz. Powdered Sugar
  • 1 oz. Cocoa Powder
  • Chocolate Glaze
  • 700 g Dark Chocolate
  • 25 oz. Water
  • 2.6 oz. Sugar
  • 1.75 cup Condensed Milk
  • 1 tbsp. Vanilla Extract
  • 38 g Powdered Gelatin
Directions:
Step 1
Step 1
1
Preheat oven to 350°F (180°C).
Step 2
Step 2
2
Egg white mixture: in a large bowl, add the egg whites, sugar, and tartar powder, and beat until you see hard peaks when lifting the mixer up.
Step 3
Step 3
3
Egg yolk mixture: in another large bowl, whisk egg yolk, milk, vegetable oil until evenly combined. Then add cake flour, salt, and whisk to make sure there are no lumps.
Step 4
Step 4
4
Take about 1/2 of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Step 5
Step 5
5
Transfer batter into the prepared 10" and 6” round baking pan and smooth the top with an offset spatula. Bake 350°F(180°C) for 40 mins until light golden brown. Let cool completely.
Step 6
Step 6
6
Cut the 10” round cake into 3 evenly layers. Fill in the cream between the layers. Repeat the steps for 6” round cake. Spread the cream frosting onto the cake and cover thoroughly.
Step 7
Step 7
7
Pour the chocolate glaze on the 10” cake. Repeat the step for 6” cake
Step 8
Step 8
8
Add 6” cake on top of the 10” cake
Step 9
Step 9
9
Decorate with rose shaped buttercream flower.
Step 10
Step 10
10
Enjoy!
Cream Filling Step 1
Cream Filling Step 1
11
Make the cream filling: in the bowl of a stand mixer, beat heavy cream and sugar at medium speed until pale and fluffy.
Chocolate Glaze Step 1
Chocolate Glaze Step 1
12
Bloom the gelatin in cold water. It should be a thick slurry.
Chocolate Glaze Step 2
Chocolate Glaze Step 2
13
Heat the water, sugar, and condensed milk in a saucepan. Bring it just to a boil and turn off the heat. Stir in the vanilla and bloomed gelatin until it is fully dissolved.
Chocolate Glaze Step 3
Chocolate Glaze Step 3
14
Place the chocolate in a bowl and pour the hot liquid over it. Let the mixture sit for a few minutes until the chocolate is fully melted. Using an immersion blender (or poured into a blender), process until it is very smooth. Be careful not to introduce too many bubbles since every minor imperfection will show on the surface. For the same reason, strain the glacage through a sieve to remove any stray particles.
Chocolate Glaze Step 4
Chocolate Glaze Step 4
15
When the glacage has cooled to 90°F (32°C), it is ready to pour over your entremets. Use a stand or cooling rack to position the entremet and collect the excess below. You can save this and use it for future pours.
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