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Chocolate Layer Cake Recipe

Name: Ella Dining Room & Bars CHOCOLATE LAYER CAKE Recipe
Cook time: 2 h
Total time: 2 h
Yield: 12 servings
Cuisine: Vietnamese
Ingredients: 2 cups all-purpose flour; 3 cups unsweetened cocoa powder; 2 cups granulated sugar; 1.5 tsp baking powder; 1.5 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 0.5 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 2 cups heavy cream; 1 cup sweetened condensed milk; 1 cup strong brewed Vietnamese coffee; 1 tsp vanilla extract; 1 cup sugar; 0.5 cup unsalted butter; 1 cup chopped hazelnuts; 0.25 tsp salt; 0.5 cup small tapioca pearls; 2 cups raspberries; 0.5 cup sugar; 2 cups water

Inspired by Ella Dining Room & Bar

Time2h

Serves12

VIETNAMESE COFFEE ICE CREAM, HAZELNUT TOFFEE, RASPBERRY TAPIOCA

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Ingredients

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Cake

2 cups 00 bread flour

3 cups unsweetened cocoa powder

2 cups granulated sugar

1 1/2 tsp Baking powder

1 1/2 tsp baking soda

1 tsp Celtic sea salt

2 large Eggs

1 cup whole milk

1/2 cup Tuscany sunflower oil

2 tsp Watkins vanilla extract

1 cup boiling water

Vietnamese Coffee Ice Cream

2 cups Heavy cream

1 cup sweetened condensed milk

1 cup strong brewed Vietnamese coffee

1 tsp Watkins vanilla extract

Hazelnut Toffee

1 cup sugar

1/2 cup Unsalted butter

1 cup chopped hazelnuts

1/4 tsp Celtic sea salt

Raspberry Tapioca

1/2 cup small tapioca pearls

2 cups raspberries

1/2 cup sugar

2 cups water

Method

Cake

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Mix until smooth. Gradually stir in boiling water.

Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Vietnamese Coffee Ice Cream

Make the Ice Cream Base

In a mixing bowl, combine heavy cream, sweetened condensed milk, brewed coffee, and vanilla extract. Mix until well combined.

Freeze the Ice Cream

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer to a container and freeze for at least 4 hours or until firm.

Hazelnut Toffee

Prepare the Toffee

In a saucepan over medium heat, combine sugar and butter. Stir until melted and combined. Add chopped hazelnuts and salt, and continue to cook until the mixture turns a golden brown color. Pour onto a parchment-lined baking sheet and let cool before breaking into pieces.

Raspberry Tapioca

Cook the Tapioca

In a saucepan, bring water to a boil. Add tapioca pearls and cook according to package instructions, usually about 15 minutes. Once cooked, drain and rinse under cold water.

Prepare the Raspberry Mixture

In another saucepan, combine raspberries and sugar over medium heat. Cook until the raspberries break down and the mixture thickens. Stir in the cooked tapioca pearls and mix well.