Three Layer Chocolate Cake

Step 1/6

• ½ cup flour
• ½ cup Sugar
• 8 tbsp chocolate chips
• 2 tbsp butter
• ½ tsp baking powder
• 4 tbsp oil
• 2 eggs

• springform pan
• spatula

Mix flour, sugar and baking powder in a small bowl. Melt the chocolate chips with then add to the dry ingredients with the oil, and one egg, resulting in a fudgy batter. Bake for 15 minutes until cooked.

Step 2/6

• 2 cups Milk
• 6 tbsp sugar
• 3 tbsp Cornstarch
• 1 pinch Salt
• 3 egg yolks
• 2½ tbsp butter
• 1 tbsp Vanilla bean paste

• saucepan
• whisk

For the pastry cream, heat the milk in a medium sized saucepan over medium heat. Meanwhile whisk the egg yolks, sugar, salt, and cornstarch in a bowl. Pour about a cup of the heated milk inti the egg mixture to temper them, then return the entire thing to medium low heat. Whisk until a thick cream is formed, then turn off the heat. Add butter and vanilla and chill, covered tightly until use.

Step 3/6

• 4 tbsp chocolate chips
• 2 cups heavy cream
• 4 tbsp sugar

• hand mixer with beaters

For the chocolate whipped topping, melt the chocolate with about three tablespoons of heavy cream. Whip the remaining cream until silky with the sugar, and add the chocolate mixture. I added some more semisweet chocolate shavings for flavor.

Step 4/6

In the springform pan, pour the pastry cream over the cooled cake, wrapping tightly in plastic wrap. Freeze for 15 minutes.

Step 5/6

• offset spatula

Pour the chocolate topping over the pastry cream. Chill for 4 hours or more.

Step 6/6

• mixed berries (for serving)

Garnish with berries. Enjoy!

Enjoy your meal!