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

8-Layer Chocolate Cake with Berry Jam and Ganache Drip

2 u 30 minVoor 16Nutri-Score E€€
van @piesandtacos1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

16 personen
  • all-purpose flourGranen400 g
  • granulated sugarVoorraadkast450 g
  • unsweetened cocoa powder (sifted)Voorraadkast90 g
  • baking powderVoorraadkast12 g
  • baking sodaVoorraadkast6 g
  • saltKruiden en specerijen5 g
  • eggs (at room temperature)Zuivel4 stukken
  • vegetable oilVoorraadkast240 ml
  • buttermilkZuivel300 ml
  • vanilla extractVoorraadkast10 ml
  • hot water (hot)Dranken240 ml
  • unsalted butter (softened)Zuivel450 g
  • powdered sugar (sifted)Voorraadkast500 g
  • dark chocolate (melted and cooled)Voorraadkast200 g
  • heavy cream (for the buttercream)Zuivel120 ml
  • mixed berry jamVoorraadkast300 g
  • dark chocolate (chopped, for the ganache)Voorraadkast150 g
  • heavy cream (for the ganache)Zuivel150 ml
  • mixed fresh berries (for decorating)Groente en fruit200 g

per portie

Voedingswaarden

675kcal

Koolhydraten
74 g
Eiwitten
5 g
Vetten
40 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Taartvorm ×4
  • Mengkom ×3
  • Garde
  • Keukenmixer
  • Zeef
  • offset spatula
  • cake stand
  • Afkoelrooster
  • Steelpan

stap voor stap

Bereiding

  1. Preheat and prepare the pans

    • Preheat the oven to 175 °C.
    • Grease and line the cake pans with baking paper.
    Stap 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.
    Stap 2

  3. Mix the wet ingredients

    • Whisk the eggs, vegetable oil, buttermilk and vanilla extract in another bowl until smooth.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 9

  10. Crumb coat and chill

    • Cover the whole cake with a thin layer of buttercream.
    • Chill until the frosting is firm.
    Stap 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.
    Stap 11

  12. Decorate and serve

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