Layer Cake de Cacao y Chips Ahoy

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Ingredients:

Cocoa Cake

75 gr Butter

130 gr flour

35gr Nesquick (or similar)

3/4 tsp. Baking powder

1/3 tsp. Baking soda

100 gr sugar

90 gr Brown sugar

1 egg (XL Size)

1 egg yolk

110ml buttermilk (or milk with ½ lemon juice)

75 gr boiling water

100 gr chocolate

1/2 tsp. vanilla extract

Chips Ahoy Cake

180 gr flour

160 gr sugar

150 gr butter at room temperature

2 eggs (Size XL)

120 ml Milk

2 tsps. Baking Powder

1/4 tsp. Salt

1 tsp. Vanilla Extract

100 gr Chips Ahoy

Vanilla Buttercream

150 gr egg yolks

248 gr butter

225 gr sugar

2 tsp. Vanilla extract

White Chocolate Ganache

150gr white chocolate

50 gr cream

Food Colouring

Decor:

White Chocolate sheets

Chips Ahoy Mini

 

COCOA CAKE:

Pre-heat oven at 170ºc and prepare two mould using some baking spray. For this recipe, I’m using only moulds with 15cm diameter.

In a saucepan, melt the butter with the chocolate at low heat. Add the vanilla and reserve.

Mix flour, cocoa powder, baking soda and baking powder and sive it.

Put all the ingredients in a large bowl and mix it starting in a low speed and speeding up until the batter is smooth.

Divide it into two moulds and bake for 25-30 minutes.

Let the cakes cool for 10 minutes before unmould.

 

CHIPS AHOY CAKE:

Pre-heat oven at 170ºc and prepare 2 moulds (15cm diameter) using a baking spray.

Mix the flour, the baking powder and the salt and sieve it.

Beat the butter until smooth and add the sugar. Mix until combine.

Add the eggs (slightly beaten) little by little and the vanilla extract and mix.

End up by adding the flour and the buttermilk. Make it that way: divide the flour in 3 parts and the buttermilk in two. Start adding one part of flour, then one of buttermilk, and go on alternating both.

Finally, add the cookies (in pieces) and mix using a spatula.

Pour the batter into the moulds and bake for 25-30 minutes.

Let the cakes cool for 10 minutes before unmould.

 

VANILLA BUTTERCREAM:

Mix the egg whites with the sugar in a saucepan and heat it in a boiling water-bath until it reaches the temperature of 65ºc.

Putt he mix into the mixer and beat until you get a thick meringue or for 10 minutes (medium-high speed).

Add the butter (softened) little by little until combine.

Add the vanilla and mix.

 

WHITE CHOCOLATE GANACHE

In a saucepan, heat the cream. When it’s about to boil, take away from fire and melt the chocolate in it. Add the food colouring and mix.

Don’t use it until it’s at 30ºc or less or the buttercream will melt.

 

ASSEMBLY

Put he first layer of white cocoa cake in a rotatory cake stand. Pour some buttercream on top and spread some grated cookies.

Put a cookie layer and repeat with the buttercream and the cookies.

Repeat the process until you finish with cake layers.

On top, spread some buttercream. With the help of a spatula and rotating the cake stand, spread the buttercream all over the cake.

Let the cake cool and then pour the chocolate ganaché on top. Help it spread with a spatula and a spoon.

Decor the top with white chocolate sheets and some Chips Ahoy Mini.

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