עוגת שוקולד שכבתית עם פירות יער

אופן ההכנה

1. Heat the oven to 170°C conventional / 150°C fan. Grease three 20 cm tins and line the bottoms with baking paper.
2. Whisk together the flour, cocoa, sugar, baking powder, baking soda and salt.
3. In another bowl, whisk the eggs, buttermilk, oil, vanilla and sour cream until smooth.
4. Add the wet ingredients to the dry ingredients and mix only until mostly combined. Slowly pour in the hot coffee while mixing on low.
5. The batter will be quite thin — that’s correct.
6. Divide evenly between the three tins. You’ll have roughly 1.5 kg batter, so approximately 500 g per tin.
7. Bake for around 22–27 minutes. Start checking at 22 minutes. A skewer should come out with a few moist crumbs rather than wet batter.
8. Cool for about 10–15 minutes in the tins, then turn out and cool completely.
9. 🍫 Whipped Chocolate Mascarpone Ganache
10. For this cake, I wouldn’t use ordinary chocolate + cream ganache for the entire filling and exterior. It can become quite dense when refrigerated.
11. mascarpone ganache frosting
12. For filling + crumb coat + exterior + piping
13. 400 g dark chocolate, preferably 50–60%
14. 400 ml heavy/whipping cream
15. 500 g mascarpone, cold
16. 1 tsp vanilla
17. Small pinch of salt
18. Make the ganache
19. Finely chop the chocolate.
20. Heat 400 ml cream until steaming but not vigorously boiling. Pour it over the chocolate.
21. Wait 2 minutes, then stir from the center ou