Ingredients

Velvet Sponge Biscuit

210 grams (7.40 ounces) egg whites
100 grams (3.55 ounces) butter
145 grams (5.10 ounces) sugar
70 grams (2.45 ounces) dark chocolate 55%
100 grams (3.55 ounces) flour
10 grams (0.35 ounces) cocoa powder
5 grams (0.20 ounces) baking powder
15 milliliters (1 tablespoon) rum

Tenerina Cake Layer

200 grams (7.05 ounces) dark chocolate 55%
50 grams (1.75 ounces) butter
100 grams (3.55 ounces) ricotta or soft curd
30 milliliters (2 tablespoons) milk
80 grams (2.80 ounces) sugar
40 grams (1.40 ounces) flour
156 grams (5.50 ounces) eggs
50 grams (1.75 ounces) chopped walnuts

Prunes Custard

200 grams (7.05 ounces) prunes
200 milliliters (6.80 fluid ounces) hot water
35 grams (1.25 ounces) rum
25 grams (0.90 ounces) sugar
300 grams (10.60 ounces) cream 35%
40 grams (1.40 ounces) sugar

Chocolate Custard

200 grams (7.05 ounces) cream 35%
250 grams (8.80 ounces) ricotta
250 grams (8.80 ounces) dark chocolate 55%

Instructions

Step 1

Velvet Sponge Biscuit (Ø 16 cm | 6.3 inches):

Step 2

1. Melt the butter and add the chopped chocolate, stirring thoroughly until dissolved. Then, stir in the rum. Make sure the butter doesn't get too hot, or it might burn the chocolate.

Step 3

2. Sift the flour with the baking powder and cocoa powder together. Sifting helps to combine the dry ingredients evenly.

Step 4

3. In a large bowl, whip the egg whites until a firm foam forms. Gradually add sugar and continue whipping until soft peaks form. Soft peaks mean the foam should form tips that stand up but soften and curl over after a few seconds.

Step 5

4. Sift one-third of the flour mixture into the whipped egg whites and gently mix from the bottom to the top.

Step 6

5. Pour in half of the chocolate and butter mixture and stir gently.

Step 7

6. Repeat steps 4 and 5 until all the flour mixture and chocolate mixture are combined.

Step 8

7. Quickly pour the dough into a mold (do not grease the sides) and bake at 175°C (347°F) for about 30 minutes. The time may vary depending on the oven. Do not open the oven door too early, or the cake may collapse.

Step 9

8. Cool the cake on a wire rack, then wrap it in plastic wrap and refrigerate for 8 hours.

Step 10

9. Cut the sponge into three cake layers.

Step 11

Tenerina Cake Layer (Ø 18 cm | 7 inches):

Step 12

1. Melt the butter and separately melt the chocolate in a water bath. Mix them thoroughly until smooth.

Step 13

2. In another bowl, whisk the ricotta and milk lightly by hand until smooth and tender.

Step 14

3. Separate the egg yolks from the whites. Add the yolks to the chocolate-butter mixture one by one, stirring well.

Step 15

4. Add the sifted flour and the ricotta mixture, mixing well.

Step 16

5. In a separate bowl, whip the egg whites until firm peaks form. Gradually add the sugar and whip until soft peaks form.

Step 17

6. Gently fold the whipped egg whites into the chocolate dough, moving from the bottom to the top. Finally, add the chopped walnuts.

Step 18

7. Slightly grease the sides of the mold with butter and cover the bottom with baking paper. Lay out the dough and smooth it.

Step 19

8. Bake at 170°C (338°F) for about 20 to 25 minutes. Use a toothpick to check for doneness: it should come out dry near the edges and slightly wet in the center.

Step 20

9. Cool the cake almost completely in the mold, then carefully remove it.

Step 21

10. Cut off the top crust, leaving the cake about 2 cm (0.8 inches) high, and adjust its diameter to match the size of the sponge layers. Chill in the fridge. The Tenerina can also be frozen and stored in the freezer. Crumble the cut crust to decorate the cake.

Step 22

Prunes Custard:

Step 23

1. Soak the prunes in hot water with rum and sugar until they become soft, then drain the liquid (this can be used for soaking the sponge layers).

Step 24

2. Cut the soft prunes into pieces, add 100 grams (3.55 ounces) of the cream, and blend until roughly smooth. It's okay if small pieces of prunes remain.

Step 25

3. Add sugar to taste.

Step 26

4. Whip the remaining cream and gently fold it into the prune mixture. Divide the resulting custard into three parts (about 180 grams | 6.35 ounces each).

Step 27

Chocolate Custard:

Step 28

1. Heat the cream, add the chopped chocolate, and stir until fully melted.

Step 29

2. Add the ricotta and whisk until smooth. This custard thickens quickly, so use it immediately to cover the cake.

Step 30

Assembling the Cake:

Step 31

1. Place the Tenerina cake layer in a ring mold, followed by a layer of prune custard.

Step 32

2. Add a sponge layer soaked with the leftover syrup from the prunes, followed by another layer of prune custard.

Step 33

3. Repeat with another soaked sponge layer and prune custard.

Step 34

4. Finish with a soaked sponge layer and cover the cake with chocolate custard.

Step 35

5. Place the assembled cake in the fridge overnight to set.

Step 36

Step 37

Bon Appétit!

Step 38

For easy assembly, use a ring mold to keep the layers in place while chilling.

Servings

When it comes to savoring our Ultimate Chocolate Layer Cake, the possibilities for serving are as endless as your imagination! 🍰 First, consider enjoying a slice with a smooth cup of coffee to balance the creamy and rich flavors. ☕ For a more indulgent version, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. 🍨

If you're planning a dinner party, pre-slice the cake and serve it with a variety of toppings like chopped nuts, fresh berries, or a drizzle of caramel sauce. 🍓🍫 For a festive touch, sprinkle some edible glitter or decorate with chocolate shavings to create a visual masterpiece that will wow your guests. ✨

And for a more adventurous twist, serve the cake alongside a platter of cheese and wine. The rich chocolate layers will beautifully complement bold cheeses and a robust red wine. 🍷🧀 Bon appétit!

Equipment

Mixing Bowls

Use various sizes to keep your ingredients organized without creating a mess.

Electric Mixer

A powerful mixer ensures smooth batters and whipped cream at the perfect consistency.

Baking Pans (16 cm & 18 cm)

Ensure you have the right size pans for even baking.

Baking Paper

Prevents sticking and makes cake removal a breeze!

Wire Rack

Perfect for cooling cakes evenly, preventing soggy bottoms.

Blender

Essential for making smooth prunes custard.

Spatula

Great for gentle folding and ensuring every bit of batter is used.

Variations

Looking to make this decadent cake gluten-free or vegan? We've got you covered! ✨

Gluten-Free Variation: 🌾❌ Simply replace the regular flour with your favorite gluten-free flour blend. Ensure all other ingredients like baking powder and chocolate are also certified gluten-free for a safe and tasty treat.

Vegan Variation: 🌱💖 Swap out the eggs with a combination of flax or chia seeds soaked in water (1 tbsp seed to 3 tbsp water for each egg needed). Use coconut cream instead of heavy cream, and choose a high-quality vegan dark chocolate and plant-based butter. For the ricotta, go for almond ricotta or silken tofu blended with a bit of lemon juice.

Whether gluten-free or vegan, these adjustments ensure everyone can enjoy this delightful cake! 🥳🎂

Faq

  • Why did my cake come out dry?

    A dry cake might be due to overbaking or incorrect ingredient measurements. Ensure your oven temperature is accurate and check your cake for doneness a few minutes before the suggested time.

  • How do I know when my egg whites are at stiff peaks?

    The peaks should stand up straight when you lift the beaters, and the whites should be glossy without sliding in the bowl.

  • Can I make the cake layers in advance?

    Absolutely! Bake the layers, wrap them tightly in plastic wrap, and refrigerate for up to 2 days or freeze for up to a month.

  • How do I evenly distribute the custard between the layers?

    Use a measuring cup to portion out the custard evenly or weigh it on a kitchen scale for precise layers.

  • How can I improve the texture of my chocolate custard?

    Ensure your cream is fully heated and your chocolate finely chopped for a smooth blend. Whisk continuously to avoid lumps.

  • What are the key signs my cake is perfectly baked?

    The cake should spring back slightly when touched in the center, and a toothpick inserted near the edges should come out clean, but the center might still be slightly moist.

Nutrition facts

CHOCOLATE VELVET CAKE
Recipe Yield:1 cake
Calories:Approx. 4000 kcal
Calories (Min - Max):3500 - 4000
Total Fat:250g
Saturated Fat:150g
Protein:75g
Total Carbohydrate:300g
Total Sugars:200g