2 1/4 cups all-purpose flour
1 3/4 cups milk powder
3/4 cup unsalted butter, at room temperature
3/4 cup whole milk
120 g dark chocolate, melted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup whole milk
3 large eggs
1 1/2 teaspoons active dry yeast
1 tablespoon vanilla extract
For the chocolate glaze:
240 g dark chocolate
3/4 cup unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
6 tablespoons strong brewed coffee
2 large eggs
1 tablespoon vanilla extract
1 cup chopped nuts, some for decoration
2 1/4 cups all-purpose flour
1 3/4 cups milk powder
3/4 cup unsalted butter, at room temperature
3/4 cup whole milk
120 g dark chocolate, melted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup whole milk
3 large eggs
1 1/2 teaspoons active dry yeast
1 tablespoon vanilla extract
For the chocolate glaze:
240 g dark chocolate
3/4 cup unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
6 tablespoons strong brewed coffee
2 large eggs
1 tablespoon vanilla extract
1 cup chopped nuts, some for decoration
To make the cake: Preheat the oven to moderate temperature (170°C)
Grease 3 round cake pans of 24 cm diameter
Sift flour into a large bowl
Add milk powder, unsalted butter, 3/4 cup whole milk, melted chocolate, baking soda, and salt
Mix well with an electric mixer for 2 minutes
Add the remaining milk, eggs, active dry yeast, and vanilla extract
Mix for another 2 minutes
Pour into prepared pans and bake for about 30 minutes or until a toothpick comes out clean
Let cool completely
Prepare the chocolate glaze: Melt the chocolate and butter in a water bath over simmering water
Add the remaining ingredients and mix well
Place on a larger bowl with ice and beat for 5 minutes until it reaches spreading consistency
Assemble the cake by placing one layer, topping with a little glaze, and sprinkling with chopped nuts
Repeat with the remaining layers
Chill in the refrigerator at least 30 minutes before serving.
