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Moist chocolate cake for layer cake
An ultra‑moist chocolate cake, ideal for making perfectly straight layer cakes. The combination of butter, grape seed oil, fermented milk and a light splash of vinegar gives a light and airy texture, while chocolate chips melt in the mouth. The recipe uses three 15 cm pans to obtain three perfectly smooth cake discs, easy to unmold thanks to a greasing spray.
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Critical Success Points
- • Sift the dry ingredients to avoid lumps.
- • Whisk egg whites to stiff peaks and fold them gently.
- • Use the greasing spray for perfect unmolding.
- • Precise baking of each disc (20 min at 180°C).
- • Do not crush the whites to retain the cake's lightness.
Safety Warnings
- • Handle the hot oven – wear kitchen gloves.
- • Boiling syrup can cause burns – prepare it with care.
- • Raw egg whites may contain salmonella – use fresh eggs and, if possible, pasteurized.
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