--- title: "Very Chocolatey Layer Cake" url: /very-chocolatey-layer-cake/ canonical_url: https://flowers-recipes.com/very-chocolatey-layer-cake/ language: en alternates: pl: https://flowerek.com/torcik-mocno-czekoladowy/ de: https://barbaras-kochbuch.de/torcik-mit-extra-viel-schokolade/ en: https://flowers-recipes.com/very-chocolatey-layer-cake/ x-default: https://flowers-recipes.com/very-chocolatey-layer-cake/ published: "2011-05-10" last_updated: "2011-05-10" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ - /category/cakes-and-tortes/ related: - /christmas-apple-cake/ - /ajerkoniak-cake-polish-egg-liqueur-cake/ - /mini-lemon-coconut-cakes/ - /egg-liqueur-babka-babka-ajerkoniakowa/ categories: - "Baking & Desserts" - "Cakes & Tortes" - "Holiday Baking" tags: - cake - chocolate - nuts - "layer cake" - torte summary: "A rich chocolate-hazelnut torte with a hint of orange: two thin layers, chocolate cream filling and a glossy chocolate glaze. Worth the time!" --- # Very Chocolatey Layer Cake A rich chocolate-hazelnut torte with a hint of orange: two thin layers, chocolate cream filling and a glossy chocolate glaze. Worth the time! **This page in other languages:** [Polski (pl)](https://flowerek.com/torcik-mocno-czekoladowy.md) · [Deutsch (de)](https://barbaras-kochbuch.de/torcik-mit-extra-viel-schokolade.md) **Published:** May 10, 2011 · **Author:** Basia ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Category: Cakes & Tortes](https://flowers-recipes.com/category/cakes-and-tortes/) - [Christmas Apple Cake](https://flowers-recipes.com/christmas-apple-cake/) — A festive cake that combines gingerbread with apple cake and whipped cream. It smells and tastes just like Christmas! - [Ajerkoniak Cake (Polish Egg Liqueur Cake)](https://flowers-recipes.com/ajerkoniak-cake-polish-egg-liqueur-cake/) — Delicate, creamy and, as you've probably gathered, slightly boozy. You can, or rather should, make it several hours (eve - [Mini Lemon-Coconut Cakes](https://flowers-recipes.com/mini-lemon-coconut-cakes/) — Tender mini lemon-coconut cakes dipped in white chocolate and rolled in shredded coconut. Perfect for Easter, and you ca - [Egg Liqueur Babka (Babka Ajerkoniakowa)](https://flowers-recipes.com/egg-liqueur-babka-babka-ajerkoniakowa/) — A moist, marbled Polish babka made with egg liqueur and a swirl of cocoa. Perfect for Easter or any Sunday table. ## Instructions This is one of those chocolate-chocolate cakes: two layers of chocolate-hazelnut cake with a hint of orange, filled with chocolate cream. As if that weren't enough, the whole thing is covered with a delicious chocolate glaze. This is not a quick or simple cake. You need to set aside some time to make it and arm yourself with patience for the chilling time. [The recipe comes from Bajaderka.](http://www.mniammniam.com/Torcik_czekoladowy-7395p.html) very chocolatey layer cake **Ingredients:** For the cake: * 115 g good-quality bittersweet or dark chocolate * 1/3 cup dark brown sugar * 30 g butter * ½ tsp grated orange zest * pinch of salt * 2 large eggs * 2 tbsp sugar * 1 tbsp all-purpose flour * ½ cup toasted hazelnuts, skinned and finely chopped For the cream: * 140 g good-quality bittersweet or dark chocolate, chopped * 85 g good-quality milk chocolate, chopped * 1 ½ cups heavy cream * 70 g butter, at room temperature For the glaze: * 1/2 cup heavy cream * 1 tbsp corn syrup (I used maple syrup) * 115 g bittersweet or dark chocolate * 15 g butter Preheat the oven to 165°C (330°F). Line the bottom of a 33x23x2 cm pan with parchment paper and brush the paper with butter (I used a regular springform pan, not filled completely with batter). To make the cake, melt the chocolate, brown sugar, butter and orange zest in a double boiler, take it off the heat and add the salt. Beat the eggs with the sugar for about 5-8 minutes, until pale and fluffy, then add the melted chocolate mixture, the flour and the chopped hazelnuts. Spread evenly in the pan and bake for about 12 minutes. The cake will be very thin and it's important not to overbake it. Take it out as soon as the surface starts to look matte. Leave the cake in its pan on a wire rack until completely cooled. Cream: Put both kinds of chopped chocolate into a metal bowl. Bring 1 cup of the cream to a boil in a saucepan over low heat and pour it over the chocolate. Let it sit for a moment to soften the chocolate, then stir well until smooth. Cover and set aside to cool for about 2 hours. When the mixture has firmed up, take it out of the fridge and warm it gently in a double boiler (don't stir!) until it starts to melt. Then take it off the heat, add the butter and beat with a mixer until it thickens well and starts to look glossy (about 3 minutes). Whip the remaining ½ cup of cream until stiff and gently fold it into the chocolate cream. Carefully remove the cooled cake from the pan onto a cutting board or countertop, peel off the parchment paper and cut the cake in half lengthwise. Place one half on a serving platter (you can use stiff cardboard wrapped in aluminum foil), spread about ½ cup of the cream on top, add the second half of the cake and spread the remaining cream over it. Smooth the surface and chill the cake until the cream firms up, about 1 hour. Glaze: Bring the cream and syrup to a boil over low heat, take it off the heat, add the chocolate and let it sit for a few minutes to soften. Stir well, add the butter and stir until melted. Let it cool a bit. The glaze should be slightly warm and pourable. Pour it over the cake, spreading it evenly. You can decorate the top with chocolate shavings, strips of candied orange peel and whole hazelnuts. Enjoy! very chocolatey layer cake --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)