Chocolate Layer Cakes with Whipped Milk Chocolate Ganache

Name: Chocolate Layer Cakes with Whipped Milk Chocolate Ganache
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 container heavy cream; 100 grams milk chocolate; 0.5 packet instant vanilla pudding mix; 2.33 cups self-rising flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1.75 cups sugar; 0.67 cup cocoa powder; 0.25 teaspoon salt; 4 eggs; 1 cup milk; 1 cup water; 0.67 cup oil; 1 teaspoon vanilla extract

Recipe from

Ravid Gefen

Family

Kept by

Alon

added it to Kept →

not made yet· 1 hr 25 min· serves 4🌍 Public🌐 Translated from Hebrew

קינוח · dessert עוגה · cake שוקולד · chocolate אפוי · baked חלבי · dairy

“A rich cocoa sheet cake cut into rounds and stacked with a whipped milk chocolate ganache stabilized with vanilla pudding mix, making three small layer cakes.”

Kept by Alon

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“Where'd you wanna go? How much you wanna risk? I'm looking for somebody who's some superhuman guest Some super hero, some fairy tale best, just something that can touch it Somebody I could kiss, I want something just like this Oh, I want something just like this! (I want something just like this)”

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Ingredients

Serves

1 containerheavy cream — Israeli container, about 250 ml; for the ganache
100 gramsmilk chocolate — for the ganache
½ packetinstant vanilla pudding mix — for whipping the ganache
2⅓ cupsself-rising flour — 2 and 1/3 cups; for the cake
1 teaspoonbaking soda — for the cake
1 teaspoonbaking powder — for the cake
1¾ cupssugar — for the cake
⅔ cupcocoa powder — 2/3 cup; for the cake
¼ teaspoonsalt — for the cake
4 eggs — for the cake
1 cupmilk — for the cake
1 cupwater — for the cake
⅔ cupoil — 2/3 cup; for the cake
1 teaspoonvanilla extract — for the cake

Steps

1
Heat the cream to just below boiling and pour it over the milk chocolate. Wait 2-4 minutes, stir until combined, and refrigerate for 4 hours.
2
For the cake, mix all the dry ingredients in one bowl and all the wet ingredients in a separate bowl. Gradually add the dry ingredients to the wet.
3
Pour the batter into a rectangular pan greased and lined with parchment paper, and bake at 170°C for 45 minutes.
4
Cool the cake completely, then cut out 6 circles of equal size.
5
Meanwhile, whip the chilled ganache with half a packet of instant pudding mix to a stable whipped cream.
6
Take one cake round, line it with an acetate sheet, pipe a layer of cream on top, then add another cake layer and more cream. Repeat with the rest of the cake - you should end up with three cakes.
7
Refrigerate overnight.

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