Layer Cakes
For the chocolate cake:
For the whipped cream filling:
For the filling, truffles and decoration:
A rich chocolate layer cake filled with fluffy whipped cream and a delicious layer of blackcurrant or cherry jam. Made with Gellwe Chocolate Cake Mix, this elegant dessert is topped with homemade chocolate cake truffles, coated in cocoa powder, chopped almonds or colourful sprinkles. A beautiful centrepiece for birthdays, celebrations and special occasions.
Prepare the cake. Melt the butter and leave to cool. Pour the water and melted butter into a bowl, add the eggs and whisk together. Add the contents of the cake mix packet and beat with an electric mixer for approximately 3–4 minutes. Transfer the batter to a 28 cm round springform tin lined with baking parchment. Place in a preheated oven and bake at 180°C (conventional top and bottom heat) for approximately 45 minutes.
Once the cake has cooled, trim off the uneven top and slice the remaining cake horizontally into two layers.
Prepare the whipped cream filling. Mix the icing sugar with the Gellwe Śmietanex Whipped Cream Stabiliser. Lightly whip the chilled cream, then add the sugar and stabiliser mixture. Continue whipping until the cream is thick and holds stiff peaks.
Place the upper cake layer on a serving plate, spread with a thin layer of jam and top with the whipped cream filling. Cover with the bottom cake layer, placing it upside down so that the flat base faces upwards. Press down gently and refrigerate briefly.
Prepare the truffles. Crumble the trimmed cake top (approximately 200 g) in a blender. Add 100 g of icing sugar, the softened butter and 2 tablespoons of jam. Mix everything together with an electric mixer. The mixture should be firm and pliable. Shape into small truffles using your hands, then roll them in your favourite coatings.
Remove the chilled cake from the refrigerator and dust with icing sugar. You can use a stencil cut from paper to create a decorative pattern. Arrange the homemade truffles on top.
Enjoy!
