2 cups of cocoa powder
4 cups of boiling water
5 1/2 cups of all-purpose flour
4 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon of active dry yeast
2 cups of butter or margarine at room temperature
4 cups of confectioners' sugar
8 eggs
3 teaspoons of vanilla extract
Recheio:
320g of soft caramel
Glacê:
2 egg whites
1 cup of confectioners' sugar
1/2 cup of water
yellow anilina
1 cup of confectioners' sugar to dust
2 cups of cocoa powder
4 cups of boiling water
5 1/2 cups of all-purpose flour
4 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon of active dry yeast
2 cups of butter or margarine at room temperature
4 cups of confectioners' sugar
8 eggs
3 teaspoons of vanilla extract
Recheio:
320g of soft caramel
Glacê:
2 egg whites
1 cup of confectioners' sugar
1/2 cup of water
yellow anilina
1 cup of confectioners' sugar to dust
Make 2 batches of cake at a time: mix the cocoa powder with boiling water in a medium bowl
Stir until smooth
Let it cool completely.·Sift together the flour, baking soda, salt, and yeast
Preheat oven to moderate temperature (180°C)
Grease well and lightly dust with flour 3 35cm-diameter cake pans (for the two batches of batter)
In a large bowl, beat at high speed the butter, confectioners' sugar, eggs, and vanilla extract, scraping down the sides of the bowl as needed
Beat for about 5 minutes
Reduce speed and add the flour alternately with the cocoa powder, starting and ending with the flour
Don't overmix
Divide the batter between the prepared pans and bake for about 40 minutes or until a light touch to the surface of the cake doesn't leave an impression
Let it cool in the pans for 10 minutes
Release the sides with a spatula and remove from pans
Let it cool completely.·To assemble the cake, place the first layer on a plate
Cover with half of the caramel
Place the second layer over the filling
Add a weight on top
Glacê: Mix the confectioners' sugar and water in a saucepan
Bring to a boil and stir until dissolved
Remove from heat and let cool slightly
Beat the egg whites until stiff peaks form, then slowly add the warm glaze while beating constantly
Mix with anilina
Cover the cake
Dust the top with confectioners' sugar.Nota: The leftover cake batter can be used to make 10 individual cakes
Make another batch of glaze
Divide into three parts and tint each part a different color with food-grade coloring, then decorate with contrasting-colored glazes.
