Stepped Holiday Cake
Cake
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Cook Time
3 h 30 min
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
This stepped holiday cake is a real eye-catcher on any coffee table! The combination of light and dark dough, connected by a creamy chocolate filling, makes it a special treat. I like to bake this cake for birthdays or festive occasions. The preparation takes some time, but the result is worth it. The cake can be prepared well and keeps for a few days in the refrigerator. If you like, you can decorate the cake with fresh fruit.
Ingredients (19 ingredients)
-
2 tbsp Cocoa powder, level
-
2 tbsp Water, hot
-
115 g Flour
-
1 tsp Baking powder, heaped
-
115 g Butter
-
100 g Sugar
-
2 piece Egg(s)
-
15 g Almond(s), ground
-
1 tbsp Milk
-
115 g Flour
-
1 tsp Baking powder, heaped
-
115 g Butter
-
100 g Sugar
-
2 piece Egg(s)
-
20 g Almond(s), ground
-
1 tbsp Orange juice
-
90 g Dark chocolate
-
50 g Butter
-
50 g Whipping cream
Preparation (11 steps)
Stir cocoa powder
Put 2 tablespoons of level cocoa powder and 2 tablespoons of hot water into the mixing bowl and mix for 10 sec/speed 3. Then transfer and set aside.
Prepare dark dough
Put 115 g flour, 1 tsp heaped baking powder, 115 g butter, 100 g sugar, 2 eggs, 15 g ground almonds and 1 tbsp milk in the mixing bowl and mix for 30 sec/speed 4. Then add the cocoa mixture and stir in for 10 sec/speed 3.
Stir in cocoa mixture
Add the set aside cocoa mixture to the dough in the mixing bowl and stir in for 10 sec/speed 3.
Bake dark dough
Pour the dough into a greased or baking paper-lined springform pan (18 - 20 cm diameter) and bake in a preheated oven at 180 °C top/bottom heat for about 30 minutes (do a stick test). Let cool in the mold for 10 minutes, then turn out onto a wire rack and let cool completely.
Prepare light dough
Put 115 g flour, 1 tsp heaped baking powder, 115 g butter, 100 g sugar, 2 eggs, 20 g ground almonds and 1 tbsp orange juice in the mixing bowl and mix for 30 sec/speed 4.
Bake light dough
Pour the dough into the mold and bake for about 30 minutes, just like the dark dough.
Prepare chocolate cream
Put 90 g dark chocolate and 50 g butter in pieces in the mixing bowl and melt for 3 min./50°C/speed 2.
Stir in cream
Add 50 g whipping cream and mix for 10 sec/speed 3. Then let cool to room temperature (takes about 20 - 30 minutes) and then place in the refrigerator for 40 - 50 minutes until the cream becomes firm. Stir in between.
Prepare cake bases
After the cake bases have cooled, place them in the freezer for about 30 minutes so that they become firm and are easier to process.
Cut out cake bases
Then, if necessary, straighten the surface and cut out a large circle (12 - 14 cm diameter) from both bases and then a small circle (6 - 8 cm diameter) from it. Be careful not to break anything.
Assemble cake
Then reassemble the bases in alternating colors, gluing them together slightly with the chocolate cream if necessary. Then spread one base with the chocolate cream, place the second base on top and spread the entire cake with the cream. Decorate with sprinkles or chocolate chips as desired.
Finished cooking? Great! 🎉
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Created by
Marie Huber
1
Rezept
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk (including lactose)
- Nuts
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