5 in 1 Torte Chocolate Dream cake
5 Layered Chocolate Dream Cake has five layers of rich chocolatey goodness enough to give anyone a heavenly death by chocolate
Ingredients
Chocolate Sponge(1st Layer)
- 1 Egg, room temperature
- 1/4 Cup | 50gm Granulated fine sugar
- 2 Tbsp | 24gms Vegetable oil
- 1/4 Cup | 60ml milk, room temperature
- 1/2 Tsp Chocolate or Vanilla essence
- 1/2 Cup | 60gms All purpose flour
- 1/4 Cup | 25gms Cocoa powder
- 1/2 Tsp Baking powder
- 1/4 Tsp Baking soda
- 1/4 Tsp Salt
- 1/4 Cup boiling hot water mixed with 1/2 Tsp instant coffee powder
Sugar Syrup for the First Layer Sponge
- 1/4 Cup plus 2 Tbsp | 75gms Sugar
- 2 Tbsp Hot Water
- 1/2 Tsp Instant Coffee Powder(optional)
Chocolate Mousse(2rd Layer)
- 1/2 Cup Heavy Whipping Cream
- 1/2 Tsp Vanilla Essence
- Mix half of the cooled chocolate ganache
Chocolate Ganache (3 Rd Layer)
- 1 Cup | 140gms Dark chocolate
- 1/2 Cup | 70gms Milk chocolate
- 1/2 cup Hot Heavy Whipping cream
Chocolate Hard Shell(4th Layer)
- 100gms Milk Chocolate
1-2 Tsp Cocoa powder (5th Layer)
Instructions
BAKE THE CAKE
- Preheat your oven at 180C for 10minutes. Grease a 5/6 inch round tin with oil then place a parchment paper. Always do this step at first for best results because the batter should not be left idle after all the mixing is done.
- In a Bowl, mix together Egg, Vanilla Essence, Sugar, Oil and Milk. You can use a Whisk to mix everything together.
- Sift the dry ingredients into it. The Flour, cocoa powder, baking powder, soda and salt.Whisk it together.
- Add the Hot water mixed with instant Coffee carefully at the end. Water should be hot enough for the cocoa to bloom properly else it sucks all the moisture from the cake.
- Transfer the batter to the baking tin and Bake at 180C for 30-35mins or till a toothpick inserted in the middle comes out clean. I used a 5inch round glass bowl. Baking time may vary depending on the tin used.
Make the Chocolate Ganache
- Heat the Heavy Whipping Cream and pour it over the Dark and Milk Chocolate. Keep Covered for 5-10mins and then mix together. If still not melted, heat it again for few seconds.
Make the Chocolate Mousse
- Beat the Whipping cream and vanilla essence till stiff peaks form.
- Add half of the cooled chocolate ganache and fold it in gently.
Chocolate Hard Shell
- Melt the Milk Chocolate in the microwave in 20seconds interval. Allow it to cool before pouring it in.
Layer the Cake
- Apply Coffee Sugar on the chocolate sponge while its still hot. Let it soak all the syrup before layering.
- Layer the chocolate mousse on top of the soaked chocolate cake. Distribute it evenly.
- Pour the cooled chocolate ganache on top of it. Shake the tin to distribute it.
- Refrigerate it for 20mins or till the ganache layer gets bit firm.
- Pour the cooled melted milk chocolate on top and distribute evenly.
- Once it dries, Dust some cocoa powder in a thin layer.
- Best Served at room temperature. Store it airtight.
Video
Notes
Prepare the baking tin ahead of starting with everything as batter should not be kept idle for a long time. The faster it goes in the oven the better the cake turns out.
Always use good quality premium chocolate to get a richer taste but this recipe will work with chocolate chips or medium quality chocolate bars too.
Allow the cake to soak the syrup while its still warm and let it get dried completely before the next layer.
Allow the chocolate ganache to cool down completely before adding it to the whipped cream. If required chill it for few minutes.
Cool the melted Milk chocolate before pouring it in. Since the cocoa powder is unsweetened use it sparingly just enough to cover it.
Serve it at room temperature.