Chocolate Layer Cake Recipe

Preheat and Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.

Add Boiling Water

Stir in the boiling water until well combined (the batter will be thin).

Bake

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.

Cool

Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on wire racks.

Prepare Coffee Base

In a bowl, mix the brewed coffee, sweetened condensed milk, heavy cream, milk, vanilla extract, and a pinch of salt until well combined.

Chill the Mixture

Refrigerate the mixture for at least 2 hours or until cold.

Churn Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.

Freeze

Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Prepare the Toffee Mixture

In a saucepan, combine butter, sugar, and water. Cook over medium heat, stirring until the mixture boils.

Cook until Golden

Continue to cook without stirring until the toffee turns a golden brown color (about 10 minutes).

Add Hazelnuts and Flavor

Remove from heat and stir in chopped hazelnuts, vanilla extract, and a pinch of salt.

Cool and Break

Pour the mixture onto a parchment-lined baking sheet and let it cool completely. Once cooled, break into pieces.

Cook Tapioca Pearls

In a saucepan, bring 4 cups of water to a boil. Add tapioca pearls and cook according to package instructions until transparent.

Prepare Raspberry Mixture

In another saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and the mixture thickens.

Combine Tapioca and Raspberry

Once the tapioca is cooked, drain and rinse with cold water. Combine tapioca with the raspberry mixture and stir well.

Garnish

Serve the tapioca in bowls and garnish with fresh mint leaves.