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8 Layers Chocolate Cake

I love making layer cakes – it’s quite easy to make and always looks super festive and beautiful. This cake was made to celebrate the 8th birthday of my Hebrew baking blog oogio.net.

It’s an 8 layer chocolate cake made of 4 layers of soft and dark chocolate cake filled with white chocolate mousse, and lot of dark and white chocolate sheets on top for decoration.

This is the perfect cake for celebrating birthdays and special occasions and I assure you everyone will love it!

8 layers chocolate cake

Photo: Natalie Levin



8 Layers Chocolate Cake

22 cm round cake pan

For the cake:
5 large eggs
Pinch of salt
200 grams sugar
30 ml. milk
1/2 tsp. vanilla extract
175 grams all-purpose flour
55 grams cocoa powder
10 grams baking powder

For the syrup:
240 ml. water
200 grams sugar
2 tbsp. chocolate liqueur or brandy

For the white chocolate mousse:
4 grams gelatin powder
20 ml. water
150 ml. whipping cream
1 tsp. vanilla extract (or seeds from 1 vanilla bean)
Pinch of salt
150 grams white chocolate
300 ml. whipping cream

For dark chocolate sheets:
100 grams dark chocolate
Whole coconut chips
Shredded coconut

For white chocolate sheets:
100 grams white chocolate
Crushed cocoa beans

8 layers chocolate cake

Photo: Natalie Levin

Preparation:

  1. Cake: preheat oven to 170c degrees and grease the pan well.
  2. Separate the eggs.
  3. In a mixer with whipping attachment whip egg whites and salt on high speed until white foam begins to form.
  4. Gradually add the sugar while whipping, until you get a stable and airy meringue.
  5. At the same time, in a separate bowl, beat egg yolks, milk and vanilla until blended.
  6. Reduce the mixer speed to slow and add the egg yolk mixture in a thin stream while mixing slowly until you get a uniform cream.
  7. Add flour, cocoa powder and baking powder and fold gently until you get a smooth batter and all the dry ingredients were assimilated into the mixture.
  8. Pour the batter into the pan, level the top.
  9. Bake for 35-45 minutes or until the cake is puffed, absolutely set and a skewer inserted in the center comes out clean.
  10. Cool completely.
  11. Slice the cake to 4 equal layers.
  12. Syrup: in a small pot mix water and sugar and heat to a boil. Cook for 2-3 minutes after boiling and remove from heat. Cool at room temperature and add in the liqueur.
  13. White chocolate mousse: in a small bowl mix gelatin and water and set aside for about 10 minutes until the gelatin absorbs all the liquid.
  14. In a pot mix 150 ml. of cream, vanilla and salt and heat to simmering point.
  15. Add in the gelatin and stir well until completely dissolved in the mixture.
  16. Pour the cream mixture over the chopped chocolate and wait a minute.
  17. Using a stick blender grind the mixture until everything melts and you receive a smooth batter.
  18. Add in the remaining 300 ml. of cream and continue to grind together until completely smooth.
  19. Cool the mixture for 3-4 hours in the refrigerator until completely cold.
  20. Transfer the cream into a bowl of a mixer with a whipping attachment and whip at high speed until you get a uniform and stable mousse.
  21. Transfer the mousse into a pastry bag fitted with 2 cm serrated piping tip.
  22. Assemble the cake: place a cake layer on a serving plate. Brush generously with about 1/4 amount of syrup.
  23. Drizzle about 1/4 amount of cream and close with a second layer. Repeat the process (brushing syrup, piping cream and placing another layer) with the remaining layers of cake and mousse Finish with the last layer of white chocolate mousse.
  24. Keep the cake in the refrigerator until chocolate decoration is ready.
  25. Dark chocolate sheets: melt the chocolate in the microwave or over double-boiler.
  26. Pour the melted chocolate onto a baking paper and spread using a spatula or a palate knife into a thin layer.
  27. Sprinkle with coconut shavings and shredded coconut generously. Cool for 15 minutes in the freezer until the chocolate has completely stabilized.
  28. Break into asymmetrical pieces and store in an airtight container in the freezer.
  29. White chocolate sheets: melt the chocolate in the microwave or over double-boiler.
  30. Pour the melted chocolate onto a baking paper and spread using a spatula or a palate knife into a thin layer.
  31. Sprinkle generously with grounded cocoa beans. Cool for 15 minutes in the freezer until the chocolate has completely stabilized.
  32. Break into asymmetrical pieces and store in an airtight container in the freezer.
  33. Before serving, garnish the top of the cake with white and dark chocolate sheets.

Notes:

  • Keep the cake in a closed container in the refrigerator up to 3 days.
  • It is recommended to add the chocolate sheets close to serving.
  • You can prepare the cake in a round 22 cm cake pan, but it will be lower (yet larger). If you make it in a larger format, you may want to cut it into 2 or 3 layers only.
8 layers chocolate cake

Photo: Natalie Levin

תוכן קולינרי ישראלי איכותי
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