Chocolate layered cake with white cream

Submitted by enr on 08 Nov 2012
# For the bases:
325 g butter
570 g caster sugar
4 tsp vanilla
5 eggs
125 g flour with bulking
350 g flour
2 and 1/4 tsp soda
110 g cocoa
500 batermilk ml (2 cups milk + 2 tsp apple cider vinegar or lemon juice mix 5-10 minutes)
# For the cream:
600 g feta cheese Mascarpone
300 g sour cream
80 g feta Philadelphia cheese
150 g jam from berries
150 g white chocolate
80 ml milk
sugar optional
Chocolate layered cake with white cream
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The oven is heated to 180C degrees (160C degrees oven fan). Grease the tin lightly with sunflower oil / sprayed. If you use baking paper, place the bottom of the tray. The butter, sugar and vanilla crash until a fluffy mixture. Add the eggs one by one. Add the sieved flour, baking soda and cocoa and batermilka. The base bake about an hour and a half or until toothpick comes out clean. Allow to stand for about 5 minutes in pan before turning to a rack to cool completely. The base can be stored in refrigerator up to 2 weeks in the freezer for up to two months, wrapped in foil. Cream: Put the stove milk. Add the white chocolate, stirring constantly to dissolve it completely. Pulling it from the heat, leave it to cool down slightly and while still warm pour the mascarpone and the feta cheese Philadelphia. Mix until a homogeneous mixture and add the sour cream with jam and sugar. Storing in the refrigerator for at least 2 hours. cut the base of the desired number of boards and blind with cream. The decoration on top is optional. I I poured chocolate Ghana. * For pan size 28 cm.
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08 Nov 2012
For marshes: http: //, for cream :


The cake was for Dimitri, birthday and a little Halloween :)