Best 2 4 Layers 4 Textures 1 Chocolate Cake Recipe By Tasty Recipes

Indulge in a symphony of textures and flavors with our irresistible 4-Layers, 4-Textures Chocolate Cake. This extraordinary dessert is a masterpiece of culinary creativity, featuring four distinct layers, each boasting a unique texture and exquisite taste. From the moist and fluffy chocolate sponge base to the velvety smooth chocolate ganache, the crunchy praline layer, and the decadent chocolate mousse topping, this cake is a true delight for the senses. With four recipes in one, this article offers a step-by-step guide to crafting this impressive dessert. Embrace the challenge and embark on a culinary journey that will leave you and your loved ones in awe.

Here are our top 2 tried and tested recipes!

2-INGREDIENT CHOCOLATE CAKE RECIPE BY TASTY

2-Ingredient Chocolate Cake Recipe by Tasty image

Here's what you need: semisweet chocolate chips, large eggs, powdered sugar, vanilla ice cream, seasonal fruit

Provided by Rie McClenny

Categories Desserts

Yield 8 servings

Number Of Ingredients 5

Ingredients

9 oz semisweet chocolate chips
4 large eggs
powdered sugar, for serving
vanilla ice cream, for serving
seasonal fruit, for serving

Steps:

Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
Enjoy!

Nutrition Facts : Calories 212 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, Sugar 12 grams

4 LAYERS 4 TEXTURES, 1 CHOCOLATE CAKE RECIPE BY TASTY

4 Layers 4 Textures, 1 Chocolate Cake Recipe by Tasty image

Here's what you need: graham crackers, granulated sugar, cocoa powder, unsalted butter, large eggs, vanilla extract, all-purpose flour, whole milk, cream of tartar, heavy cream, powdered sugar

Provided by Pierce Abernathy

Categories Desserts

Yield 12 servings

Number Of Ingredients 11

Ingredients

10 graham crackers, crushed
¾ cup granulated sugar, plus 3 tablespoons, divided
⅓ cup cocoa powder, plus 4 tablespoons, divided
14 tablespoons unsalted butter, 1 3/4 sticks, melted, divided
4 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
2 cups whole milk
½ teaspoon cream of tartar
1 ½ cups heavy cream
2 tablespoons powdered sugar

Steps:

Preheat the oven to 350˚F (180˚C). Line an 8-inch (20-cm) square baking pan with parchment paper.
In a large bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, 2 tablespoons of cocoa powder, and 6 tablespoons of melted butter until fully incorporated and the mixture looks rich and chocolaty.
Transfer the mixture to the prepared baking pan and pack down to cover the bottom of the pan in an even layer.
Bake for 10 minutes, then let cool.
Reduce the oven temperature to 325˚F (160˚C).
Separate the eggs into two large bowls.
Add the remaining ¾ cup (150 G) of granulated sugar to the egg yolks and whisk until pale yellow.
Add the remaining ½ cup (115 G) of melted butter and the vanilla and mix until fully incorporated.
Sift in the flour and ⅓ cup (40 g) of cocoa powder and mix thoroughly.
Slowly add the milk, stirring continuously, until a very wet batter forms. Set aside.
Beat the egg whites with an electric hand mixer until frothy. Add the cream of tartar and continue beating until medium peaks form. Whisk ⅓ of the egg whites into the egg yolk batter, then gently fold in the remaining egg whites with a rubber spatula.
Pour the batter over the graham cracker crust and bake for 40 minutes, or until the edges are set and the center jiggles slightly. Let cool for at least 1 hour.
In a large bowl, whip the heavy cream until soft peaks form and the cream has doubled in volume.
Sift in the remaining 2 tablespoons of cocoa powder and the powdered sugar and fold with a rubber spatula to incorporate.
Invert the cooled cake onto a cutting board. Remove the parchment paper and flip the cake again so the graham cracker crust is on the bottom.
Spread the chocolate whipped cream onto the cake.
Slice and serve.
Enjoy!

Nutrition Facts : Calories 326 calories, Carbohydrate 21 grams, Fat 25 grams, Fiber 0 grams, Protein 6 grams, Sugar 13 grams

Tips:

Use high-quality chocolate. The better the chocolate, the better the cake will taste. Look for chocolate with a cocoa content of at least 70%.
Don't overmix the batter. Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Use a variety of textures in the cake. The cake in this recipe has four layers, each with a different texture. This makes the cake more interesting to eat.

Conclusion:

This four-layer chocolate cake is a delicious and impressive dessert that is perfect for any occasion. The cake is rich and moist, with a variety of textures and flavors. It is sure to be a hit with everyone who tries it.