Layer cake with tuffs

Name: Layer cake with tuffs
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 300 g Flour; 100 g Cocoa powder; 2 packets (10 g) Baking soda; 2 TEASPOONS Baking Powder; 3 Eggs (size M); 150 ml Oil; 500 g Buttermilk; 7-10 Tbsp Salt; 400 g Sugar; 300 g Dark chocolate; 350 g Icing sugar; 350 g soft butter; 275 g Nut Nougat Cream; 200 g Schmand; 40 g white and dark chocolate shavings; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Disposable piping bag

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

300 g Flour
100 g Cocoa powder
2 packets (10 g) Baking soda
2 TEASPOONS Baking Powder
3 Eggs (size M)
150 ml Oil
500 g Buttermilk
7-10 Tbsp Salt
400 g Sugar
300 g Dark chocolate
350 g Icing sugar
350 g soft butter
275 g Nut Nougat Cream
200 g Schmand
40 g white and dark chocolate shavings
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Disposable piping bag

Directions

1
Mix flour, cocoa, baking soda and baking powder. Mix eggs, oil, buttermilk, 1 pinch of salt and sugar with the whisk of the hand mixer. Add the flour mixture in portions and mix to a smooth dough.
2
Grease 3 springforms (each 20 cm Ø) and dust with flour. Fill each springform pan with approx. 1/3 of the dough, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 30 minutes.
3
After about 15 minutes cover the cake with foil. Remove and let it cool down on a cake rack. Alternatively, bake the cakes one after the other.
4
Meanwhile, chop the chocolate and melt it over a warm water bath, stirring occasionally. Take off and let it cool down. Mix icing sugar, butter, nut nougat cream, sour cream and 1 pinch of salt with the whisks of the hand mixer to a smooth cream, add the still liquid chocolate in a thin stream and stir in.
5
Chill the cream for 20-30 minutes.
6
Remove the cake bases from the moulds and cut the surfaces straight. Place a cake ring around one base. Cut the chocolate cream in half. Put one half of the cream in a cool place. Spread about half of the remaining cream on the bottom cake base, smooth it down.
7
Place the second base on top, add the rest of the cream and smooth it down. Cover with the third base. Chill for about 1 hour.
8
Carefully remove the cake from the cake ring. Stir the rest of the chocolate cream through again and spread the cake all around, except for about 5 tbsp. for decoration. Pour the rest of the cream into a piping bag with a large star-shaped spout and squirt the tuffs onto the edge of the cake surface.
9
Decorate the middle of the cake with chocolate shavings.