For the cake batter
1 cup of sugar
1 1/2 cups of vegetable oil
4 large eggs
2 cups of all-purpose flour
2 teaspoons of active dry yeast
2 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
3 cups of grated carrots
1/2 cup of chopped walnuts
1/4 cup of white raisins
For the filling
180g of semi-sweet chocolate, cut into small pieces
1/3 cup of strong brewed coffee
3 egg yolks
1 tablespoon of vanilla extract
1/2 cup of unsalted butter at room temperature
For the topping
1 1/4 cups of sugar
1 tablespoon of unsalted butter
3 tablespoons of milk
4 tablespoons of melted semi-sweet chocolate
For the cake batter
1 cup of sugar
1 1/2 cups of vegetable oil
4 large eggs
2 cups of all-purpose flour
2 teaspoons of active dry yeast
2 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
3 cups of grated carrots
1/2 cup of chopped walnuts
1/4 cup of white raisins
For the filling
180g of semi-sweet chocolate, cut into small pieces
1/3 cup of strong brewed coffee
3 egg yolks
1 tablespoon of vanilla extract
1/2 cup of unsalted butter at room temperature
For the topping
1 1/4 cups of sugar
1 tablespoon of unsalted butter
3 tablespoons of milk
4 tablespoons of melted semi-sweet chocolate
Make the cake: preheat the oven to 180°C (moderate)
Grease three 20cm diameter round cake pans and line them with parchment paper
Also grease the parchment paper. Reserve
Beat in a mixer, the sugar and oil until well combined
Add the eggs one at a time, beating after each addition
Sift together the flour, yeast, baking powder, salt, cinnamon, nutmeg, and walnuts
Combine with the wet ingredients, add the grated carrots, chopped nuts, and raisins
Mix and distribute the batter evenly among the prepared pans
Bake for 45 minutes or until a toothpick inserted comes out clean
Remove from the oven, let cool for 15 minutes, and then demold (you can make the cakes the night before and wrap them in plastic film and store at room temperature)
Prepare the filling: place the chocolate pieces in a blender with the coffee and blend on high speed for 20 seconds
Remove the lid and without stopping the blender, add the egg yolks, vanilla extract, and butter
Blend until smooth
Place one cake on a plate, spread half of the filling over it, and top with another cake
Repeat the process
Finish with a layer of cake, no filling
Prepare the topping: combine all ingredients in a saucepan and bring to a boil over low heat until the ingredients are fully melted
Remove from the heat and beat with a wooden spoon until the topping thickens and becomes opaque
Cover quickly the cake (this topping dries very rapidly)
Let it dry for 20 minutes
371 calories per serving.
