Ingredients
Cake layers
- 600 grams (21.16 ounces) flour
- 50 grams (1.76 ounces) cocoa powder
- 375 grams (13.23 ounces) butter
- 15 milliliters (1 tablespoon) vinegar (9%)
- 0.25 teaspoon salt
- 1.5 eggs (use 2 large eggs, lightly beaten and use 1.5 of the mixture)
- 225 milliliters (7.6 fluid ounces) cold water
The cream
- 360 grams (12.7 ounces) butter
- 360 grams (12.7 ounces) condensed milk
- 2 large eggs
- 600 milliliters (20.29 fluid ounces) milk
- 90 grams (3.17 ounces) sugar
- 3 tablespoons (24 grams) flour
Equipment
- Mixer
A stand mixer works best for incorporating ingredients smoothly, but a hand mixer can do the job too. If you prefer a more hands-on approach, mixing by hand is always an option.
- Mixing Bowls
Useful for combining various components of the recipe. It’s always helpful to have a few different sizes on hand.
- Rolling Pin
Essential for flattening your dough evenly. If you don't have one, a wine bottle can work in a pinch.
- Parchment Paper
Helps in rolling out the dough without sticking and makes transferring to the oven easy.
- Fork
For piercing the dough to prevent bubbles while baking.
- Oven
Ensure your oven is preheated to the right temperature for consistent baking.
- Acetate or Cling Film
To line the sides of your cake ring for a neat assembling process.
- Cake Ring
Keeps the cake layers and filling neatly stacked as they chill. A springform pan without the base works too.
Instructions
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Step 21
Servings
Variations
Faq
- Can I use whole wheat flour instead of all-purpose flour?
You can, but it will yield a denser cake. Whole wheat flour absorbs more liquid and alters the texture.
- How do I store the cake if it’s not all eaten immediately?
Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
- Can I use margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe. However, it may slightly alter the taste and texture of the cake.
- What’s the best way to apply the cream between the layers?
Use an offset spatula for even application, and ensure each layer is level before adding the next. This will help keep the cake stable.
- How do I make sure the cake layers are even?
Roll the dough out to a uniform thickness and use a template or cake ring to cut out perfect circles. Weighing out equal portions of dough can also help.
- Is it necessary to chill the cake overnight before serving?
Chilling helps the flavors meld together and results in cleaner slices, but if you’re short on time, a few hours in the fridge can suffice.