Layer cake with tuffs

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 300 g Flour
  • 100 g Cocoa powder
  • 2 packets (10 g) Baking soda
  • 2 TEASPOONS Baking Powder
  • 3 Eggs (size M)
  • 150 ml Oil
  • 500 g Buttermilk
  • 7-10 Tbsp Salt
  • 400 g Sugar
  • 300 g Dark chocolate
  • 350 g Icing sugar
  • 350 g soft butter
  • 275 g Nut Nougat Cream
  • 200 g Schmand
  • 40 g white and dark chocolate shavings
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Mix flour, cocoa, baking soda and baking powder. Mix eggs, oil, buttermilk, 1 pinch of salt and sugar with the whisk of the hand mixer. Add the flour mixture in portions and mix to a smooth dough.

  2. 2

    Grease 3 springforms (each 20 cm Ø) and dust with flour. Fill each springform pan with approx. 1/3 of the dough, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 30 minutes.

  3. 3

    After about 15 minutes cover the cake with foil. Remove and let it cool down on a cake rack. Alternatively, bake the cakes one after the other.

  4. 4

    Meanwhile, chop the chocolate and melt it over a warm water bath, stirring occasionally. Take off and let it cool down. Mix icing sugar, butter, nut nougat cream, sour cream and 1 pinch of salt with the whisks of the hand mixer to a smooth cream, add the still liquid chocolate in a thin stream and stir in.

  5. 5

    Chill the cream for 20-30 minutes.

  6. 6

    Remove the cake bases from the moulds and cut the surfaces straight. Place a cake ring around one base. Cut the chocolate cream in half. Put one half of the cream in a cool place. Spread about half of the remaining cream on the bottom cake base, smooth it down.

  7. 7

    Place the second base on top, add the rest of the cream and smooth it down. Cover with the third base. Chill for about 1 hour.

  8. 8

    Carefully remove the cake from the cake ring. Stir the rest of the chocolate cream through again and spread the cake all around, except for about 5 tbsp. for decoration. Pour the rest of the cream into a piping bag with a large star-shaped spout and squirt the tuffs onto the edge of the cake surface.

  9. 9

    Decorate the middle of the cake with chocolate shavings.

Nutrition Facts

KCAL
1030 kcal
CARBS
111 g
FATS
60 g
PROTEINS
12 g