For the batter:
1 cup of sugar
1 1/2 cups of all-purpose flour
4 large eggs
2 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
3 cups of grated carrots
1 cup of chopped walnuts, without shells
1 cup of dried white raisins
For the filling:
180g of semi-sweet chocolate, cut into pieces
1/3 cup of strong coffee
3 egg yolks
1 tablespoon of vanilla extract
1/2 cup of unsalted butter at room temperature
For the topping:
1 1/2 cups of sugar
1 tablespoon of unsalted butter
4 tablespoons of milk
4 tablespoons of melted chocolate
For the batter:
1 cup of sugar
1 1/2 cups of all-purpose flour
4 large eggs
2 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
3 cups of grated carrots
1 cup of chopped walnuts, without shells
1 cup of dried white raisins
For the filling:
180g of semi-sweet chocolate, cut into pieces
1/3 cup of strong coffee
3 egg yolks
1 tablespoon of vanilla extract
1/2 cup of unsalted butter at room temperature
For the topping:
1 1/2 cups of sugar
1 tablespoon of unsalted butter
4 tablespoons of milk
4 tablespoons of melted chocolate
Preheat the oven to medium heat (180°C)
Grease three 20cm-diameter cake pans and line them with parchment paper
Grease the parchment paper as well. Reserve
Prepare the batter: In a blender, beat the sugar and eggs until well combined
Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to the blender
Beat in the grated carrots, chopped walnuts, and raisins
Divide the batter evenly among the prepared pans
Bake for 45 minutes or until a toothpick inserted into the center of each cake comes out clean
Remove from the oven, let cool for 15 minutes, and then remove from pans
Prepare the filling: In a blender, beat the chocolate with the coffee at high speed for 20 seconds
Remove the blender lid and beat in the egg yolks, vanilla extract, and butter until smooth
Spread half of the filling over one cake and top with another
Fill and cover with the third cake
Prepare the topping: In a saucepan, combine all ingredients and cook over low heat until warm and melted
Remove from heat and beat with a spoon until the topping thickens and becomes opaque
Cover the cake quickly before the topping sets and serve.
