Multilayer Christmas cake with three chocolates, coffee frosting and pecans: Christmas becomes greedy!

Multilayer Christmas cake with three chocolates, coffee frosting and pecans: Christmas becomes greedy!

Christmas is that time of the year when everything flows faster, the air is crisp and you can smell the scent of cookies, sweets and good things on every corner of the street. People open their hearts to the unexpected and welcome these festive days with love, sharing them with those they love. This year things will be slightly different due to the world situation we are experiencing but we did not miss the opportunity to make our Christmas and yours even sweeter by preparing an amazing cake!

INGREDIENTS FOR 4 BASES OF 18 cm:

200 g of flour

200 g butter

4 eggs

16 g baking powder

50 g of melted white chocolate

50 g of melted milk chocolate

50 g of melted dark chocolate

30 g of corn bud

200 g of sugar

Vanilla extract

3 g of salt

INGREDIENTS FOR COFFEE FROSTING

500 g of whipping cream

500 g of mascarpone

30 g of powdered sugar

1 cup of espresso

INGREDIENTS TO GARNISH

Pecans nuts

 Coffee macarons

Macarons with chocolate

Multilayer Christmas cake with three chocolates, coffee frosting and pecans: Christmas becomes greedy!

METHOD

Start by melting the three chocolates separately in three different saucepans and leave it aside to cool down. Meanwhile, in a planetary mixer, whip the sugar with the butter until the mixture is fluffy.

Add the eggs and continue to mix it up. Add the flour and the corn bud, the vanilla extract and the baking powder. Finally add the salt. Divide the mixture into 3 containers and in each one pour a different type of chocolate and mix it well. Grease 4 naked cake molds of 18 cm and pour the base mixture into each of them. Since there are 4 bases, the last base will be multi-chocolate: mix the three compounds in a single mold, mixing with a toothpick to obtain a marbled effect. Preheat the oven and cook for 35-40 minutes at 180 ° C. When they are ready, remove from the oven and leave it aside to cool it down on a wire rack.

Meanwhile prepare the coffee frosting. In a planetary mixer, whip the cream and when it is well whipped, add the icing sugar and mascarpone by hand, without disassembling the dough. Only at the end add a cup of espresso slowly and without dismantling the dough. Put everything in the fridge for at least 2 hours. When everything is cold, including the bases, start filling the cake in layers with the mascarpone frosting. Proceed layer by layer and only at the end cover the external part. You can also add streaks of chocolate cream if you want, with a spatula, to garnish everything. When you’re done covering the cake, garnish with crunchy pecans and coffee and chocolate macarons! Refrigerate at least three hours before serving it cold! A real pleasure!

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