 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
So easy to make…Watch the pictures carefully and notice the two different filling between layers. I wanted to make a different rich filling. I have made it with Betty Crocker’s chocolate cake mix. Also, you can make a chocolate butter cake for it. Read more . Use your imagination for a different decorative look. I made swirls on the top, stripes on the sides and chocolate ganache lines on the top again. I always like that homemade look. Ingredients:
betty crocker’s chocolate cake mix |
chocolate butter cream |
150g/5 1/2 oz plain chocolate |
230g/1cup butter, softened |
400g/2 1/2 cups icing sugar (you may decrease the sugar according to your taste) |
4 tbsp milk at room temperature. |
ganache filling |
150g/5 1/2 oz plain chocolate, chopped |
1/3 cup heavy cream |
2 tbsp butter, softened |
1/3 cup roasted hazelnuts, crushed |
Directions:
1. Preheat oven to 375F,Grease a 23cm cake pan and line with parchment.Make cake as directed on back of package, cool.Split into three layers and set aside.
2. Chocolate butter cream:
3. Melt the chocolate and let cool slightly. Beat together the butter, sugar and milk in a bowl until the mixture is pale and fluffy. Whisk in the melted chocolate.
4. Chocolate ganache:
5. Heat the cream in a saucepan over low heat to simmering point. Pour over the chopped chocolate. Stir until melted and smooth. Add the butter and stir until melted. Leave to cool completely until thickened, stirring occasionally.
6. Assembling:
7. Place the first layer on a wire rack and spread 2 tbsp of the chocolate butter cream,spread 2 tbsp of the ganache over it and then sprinkle half the crushed nuts. Cover with the second cake layer and press slightly using your hands.Repeat the same process with the second layer. Cover with the third and final cake layer and spread the rest of the butter cream on the top and sides of the
8. cake. Make swirls with the back of a teaspoon on the top. Make stripes all around the sides using a fork. Pipe the rest of the ganache in thin lines over the top. Chill.
|
|