Three Layer Cake”
🔸Ingredients🔸
For the cocoa sponge cake base:
- Cocoa sponge cake base
- Milk, as needed For the cream and vanilla layer:
- 250 ml of whipping cream
- 30 g of icing sugar
- 1 teaspoon vanilla extract For the chocolate cream layer:
- 250 ml of whipping cream
- 30 g of icing sugar
- 1 teaspoon cocoa powder
- 100 g of chocolate to melt
- 5 g of milk 🔸Instructions🔸
- Place the cocoa sponge cake base on the bottom of a removable cake pan. If you wish, you can lightly moisten the cake with a little milk.
- Cream and vanilla layer: In a large bowl, beat 250 ml of whipping cream until it begins to thicken. Add 30 g of icing sugar and 1 teaspoon of vanilla extract to the whipped cream. Continue beating until soft peaks form. Spread this mixture over the cake base in the mold.
- Chocolate cream layer: Heat 100 g of chocolate together with 5 g of milk in the microwave or in a double boiler until the chocolate is completely melted and smooth. Let the melted chocolate cool a little. Add 1 teaspoon of cocoa powder and mix well. In another bowl, beat 250 ml of whipping cream until it begins to thicken. Add 30 g of icing sugar to the whipped cream and mix. Gently add the melted chocolate mixture to the whipped cream and mix until well combined. Pour this mixture over the layer of cream and vanilla in the mold.
- Refrigerate the cake for at least 4 hours or until firm.
- Once the cake is ready to serve, carefully unmold it and place it on a serving plate. 📌 JOIN OUR GROUP FOR MORE GREAT RECIPES
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