Festive Layered Chocolate Cake
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Festive Layered Chocolate Cake

with chocolate mousse and whipped cream frosting | sharing

Labels:
Recept
Allergenen :
Tarwe
•Eieren
•Melk (inclusief lactose)
•Soja
•Amandelnoten
•Pinda's

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd3 uur
oventijd1 uur 30 minuten
NiveauMakkelijk

Ingredienten

/ Voor 2 personen

400 gram

Mix voor chocoladecake

(Bevat Tarwe Kan bevatten Gluten, Pinda's, Noten, Sesamzaad, Melk (inclusief lactose), Eieren, Soja, Lupine)

2 stuk(s)

Ei

(Bevat Eieren)

200 ml

Slagroom

(Bevat Melk (inclusief lactose))

100 gram

Mascarpone

(Bevat Melk (inclusief lactose))

200 gram

Melkchocoladedruppels

(Bevat Melk (inclusief lactose), Soja Kan bevatten Gluten, Noten, Pinda's, Sesamzaad)

40 gram

Gezouten amandelen

(Bevat Amandelnoten, Pinda's Kan bevatten Noten, Sesamzaad)

Zelf toevoegen

120 ml

Water

70 gram

[Plantaardige] roomboter

3 tl

Suiker

5 el

Bruine basterdsuiker

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Voedingswaarden

Energie (kJ)9966 kJ
Energie (kcal)2382 kcal
Vetten135.7 g
waarvan verzadigd77.3 g
Koolhydraten247.4 g
waarvan suikers184 g
Vezels10.1 g
Eiwitten35.1 g
Zout5.2 g

Benodigdheden

•Kom
•Mengkom
•Steelpan
•Handmixer
•Vershoudfolie
•Bakpapier
•Grote kom
•Taartblik met een doorsnede van 24 cm
•Bakplaat met bakpapier

Instructies

1
  • Add the chocolate to a saucepan and slowly melt on low heat for 4 - 5 minutes.
  • Meanwhile, add the cream and 1 tsp sugar to a mixing bowl and whip with a handheld mixer until the cream thickens.
  • Reserve half of the whipped cream for step 2. In another bowl, gently mix the other half with the melted chocolate.
  • Cover the mousse with plastic wrap and refrigerate for 3 hours (see Tip).

Tip: You can also make the mousse a day before, so it becomes extra firm.

2
  • Add the mascarpone and 2 tsp sugar to a mixing bowl. 
  • Whisk together until the mascarpone becomes soft. 
  • Add the reserved whipped cream and gently incorporate it into the mascarpone. 
  • Place the whipped cream frosting in the fridge and let it chill for at least 30 minutes. 
3
  • Preheat the oven to 180°C and line a 24cm round cake tin with parchment paper. 
  • Weigh out 40g of butter and cut it into cubes, then set aside and allow it to reach room temperature.
  • In a large bowl, beat the eggs, weighed butter, 80ml of water and cake mix until you have a smooth batter. 
  • Bake the cake for 40 - 45 minutes or until a skewer inserted into the middle of the cake comes out clean. 
4
  • Roughly chop the almonds.
  • Add the brown sugar and 40ml water to a saucepan and allow it to dissolve on low heat.
  • Simmer the caramel for 10 - 15 minutes, or until it turns brown. Do not stir the caramel, as the sugar will crystallize (see Tip). 
  • Remove the caramel from the heat and mix in 30g butter and the almonds. Pour the mixture onto a parchment-lined baking sheet and let it cool.

Tip: The caramel will be extremely hot, be careful not to touch it!

5
  • Remove the cake from the oven and let it rest for about 30 minutes, or until completely cooled.
  • Once the cake has cooled, slice it horizontally through the middle so that you get two layers.
  • Spread half of the whipped cream frosting over the bottom layer, then add all of the chocolate mousse on top of the whipped cream frosting.
6
  • Place the other cake layer on top. 
  • Spread the other half of the whipped cream on the top layer. 
  • Break the cooled-down caramel into pieces and use it to decorate the cake.