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8-Layer Chocolate Cake with Berry Jam and Ganache Drip
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8-Layer Chocolate Cake with Berry Jam and Ganache Drip

2 h 30 minPara 16Nutri-Score E€€
de @piesandtacos1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

16 personas
  • all-purpose flourCereales400 g
  • granulated sugarDespensa450 g
  • unsweetened cocoa powder (sifted)Despensa90 g
  • baking powderDespensa12 g
  • baking sodaDespensa6 g
  • saltEspecias5 g
  • eggs (at room temperature)Lácteos4 piezas
  • vegetable oilDespensa240 ml
  • buttermilkLácteos300 ml
  • vanilla extractDespensa10 ml
  • hot water (hot)Bebidas240 ml
  • unsalted butter (softened)Lácteos450 g
  • powdered sugar (sifted)Despensa500 g
  • dark chocolate (melted and cooled)Despensa200 g
  • heavy cream (for the buttercream)Lácteos120 ml
  • mixed berry jamDespensa300 g
  • dark chocolate (chopped, for the ganache)Despensa150 g
  • heavy cream (for the ganache)Lácteos150 ml
  • mixed fresh berries (for decorating)Frutas y verduras200 g

por ración

Nutrición

675kcal

Carbohidratos
74 g
Proteínas
5 g
Grasas
40 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Molde para bizcocho ×4
  • Bol ×3
  • Varillas
  • Batidora amasadora
  • Tamiz
  • offset spatula
  • cake stand
  • Rejilla de enfriamiento
  • Cazo

paso a paso

Preparación

  1. Preheat and prepare the pans

    • Preheat the oven to 175 °C.
    • Grease and line the cake pans with baking paper.
    Paso 1

  2. Mix the dry ingredients

    • Sift the flour, cocoa powder, baking powder, baking soda and salt into a bowl.
    • Whisk in the sugar until evenly combined.
    Paso 2

  3. Mix the wet ingredients

    • Whisk the eggs, vegetable oil, buttermilk and vanilla extract in another bowl until smooth.
    Paso 3

  4. Make the cake batter

    • Pour the wet ingredients into the dry ingredients and whisk until just combined.
    • Slowly whisk in the hot water until the batter is thin and glossy.
    Paso 4

  5. Bake the cake layers

    • Divide the batter evenly between the prepared pans.
    • Bake until a skewer inserted in the centre comes out clean.
    • Cool in the pans, then turn out onto a cooling rack.
    Paso 5

  6. Make the chocolate buttercream

    • Beat the softened butter until pale and fluffy.
    • Gradually add the powdered sugar and beat until smooth.
    • Beat in the melted chocolate and heavy cream until light and spreadable.
    Paso 6

  7. Make the ganache

    • Heat the heavy cream in a saucepan until just simmering.
    • Pour it over the chopped chocolate and let stand, then stir until smooth and glossy.
    • Let the ganache cool slightly before dripping.
    Paso 7

  8. Level and split the layers

    • Trim the domed tops of the cakes so they are flat.
    • Cut each cake into thin layers to get eight layers in total.
    Paso 8

  9. Assemble the cake

    • Place a cake layer on the cake stand and spread with buttercream.
    • Pipe a ring of buttercream around the edge and fill the centre with berry jam.
    • Repeat with the remaining layers, finishing with a layer of cake.
    Paso 9

  10. Crumb coat and chill

    • Cover the whole cake with a thin layer of buttercream.
    • Chill until the frosting is firm.
    Paso 10

  11. Frost and add the ganache drip

    • Cover the chilled cake with the remaining buttercream and smooth the top and sides.
    • Spoon the ganache around the top edge so it drips down the sides.
    • Spread ganache over the top and smooth it.
    Paso 11

  12. Decorate and serve

    • Arrange the fresh berries on top of the cake.
    • Chill briefly before slicing.
    Paso 12
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