How do you keep Chocolate Layer Pie?

Fridge storage: After the cake is prepared and you enjoyed it, you can store any leftovers in the fridge. Place the cake in an airtight cake box or cover the cutting surfaces with plastic film to prevent dehydration. The fridge is ideal to keep the cake fresh for a few days. Cool and dry: make sure that the cake is stored in the refrigerator at a temperature of 4 ° C or lower. Avoid damp environments to prevent the cake from becoming too soft.

Can you freeze Chocolate Layer Pie?

Portionate: If you are planning to eat the cake in portions, cut it into individual pieces before you start freezing them. This makes it easier to defrost the amount you need. Packaging airtight: Place the individual pieces of cake in airtight frozen bags or frozen containers to prevent freezer fire. You can possibly place a piece of grease -free paper or baking paper between each layer to prevent them from sticking together. Label: Label the bags or containers with the date of freezing, so that you know how long they have been stored in the freezer. Chocolate layers of cake can usually be stored in the freezer for up to 2-3 months without much loss of quality. When thawing you can slowly defrost the cake in the fridge or at room temperature. If you let it thaw at room temperature, make sure it is well covered to prevent dehydration. Enjoy your delicious chocolate layers of cake, whether it is fresh or comes from the freezer!

Chocolate Layer Cake With Chocolate Tahin Icing

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1h + 30min baking + 1h cooling

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Enjoy a luxurious chocolate layer pie with chocolate and tahin icing - perfect for parties or a pleasant Sunday.

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Ingredients

What do you need?

Quantity: 10p

Biscuit:
220 g flower
60 g of cocoa powder
350 g fine sugar
2 TL baking soda
1 tsp baking powder
2 TL Solvatiekoffie
A pinch of salt
120 ml Neutral oil
2 eggs
1 TL vanilla extract
240 ml of buttermilk
240 ml of strong coffee, cooled down

Chocolate icing:
500 g butter, soft and at room temperature
200 g of flower sugar
150 g liquid tahini
90 g unsweetened cocoa powder
100 ml of cream, at room temperature
A pinch of salt
Vanilla extract

Preparation method

How do you make this?

Beat the eggs and sugar for 5 minutes.

Mix the dry ingredients in a bowl and the wet ingredients in a different, including the solving coffee, stirred through the coffee.

Add the dry and wet ingredients to the whipped eggs and mix for another minute.

Grease three identical baking tins and possibly place a circle of baking paper on the bottom. Divide the dough, which will be quite liquid, over the forms.

Bake for 25-30 minutes at 175 ° C in a preheated oven. Allow to cool and remove from the shape.

Beat all ingredients for the icing to a creamy and fluffy mass.

Place the first layer of biscuit on your cake dish, spray a layer of icing about 1 cm thick on top, and repeat with the following layers.

Spray the sides and top with the rest of the icing and smooth. Use a toothed spatula to add texture to the icing.

Finish with roasted hazelnuts and some powdered sugar or cocoa powder.

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