Chocolate Layer Cake with Praline Feuilletine

Ingredients

• 200 g All-purpose flour (Sift with cocoa, baking soda and salt)
• 50 g Unsweetened cocoa powder (Sift with flour)
• 1 c. à café Baking soda (Replaces baking powder for extra softness)
• ½ c. à café Salt (Sift with the powders)
• 150 g Softened butter (At room temperature)
• 200 g Granulated sugar (To cream with butter)
• 60 ml Grape seed oil (Neutral taste, adds moisture)
• 4 unités Eggs (Separate whites from yolks)
• 1 c. à soupe White vinegar (Activates the baking soda, no residual taste)
• 200 ml Buttermilk (Provides lightness and moisture)
• 100 g Dark chocolate chips (Small melting pieces in the cake)
• 200 g 70% dark chocolate (For the ganache)
• 200 ml Heavy cream (Heated before being incorporated into chocolate)
• 150 g Praline (hazelnut paste) (Base of the praline feuilletine)
• 100 g Milk chocolate (Mixed with the praline)
• 50 g Feuilletine (crisped rice wafers) (Provides crunch)
• 30 g Wafer cookies (tuiles) (Crispy, coarsely crushed)
• 100 ml Water (For the soaking syrup)
• 100 g White sugar (For the soaking syrup)
• 30 g Crushed hazelnuts (Final decoration)

Instructions

1. Sift the dry ingredients

   In a large bowl, sift the flour, cocoa, baking soda and salt to avoid lumps.

   Time: PT5M

2. Cream the butter and sugar

   In another bowl, beat the softened butter with the sugar until the mixture becomes pale and fluffy.

   Time: PT5M

3. Incorporate the oil

   Add the grape seed oil to the butter‑sugar mixture and mix quickly to homogenize.

   Time: PT1M

4. Separate the eggs

   Separate the whites from the yolks. Reserve the whites in a clean bowl and the yolks in another.

   Time: PT5M

5. Whisk the yolks with the vinegar

   Whisk the egg yolks with the tablespoon of white vinegar until the mixture is slightly frothy.

   Time: PT3M

6. Add the powders and the buttermilk

   Add half of the dry mixture to the yolks, mix, pour in the buttermilk, then add the remaining dry mixture. Mix until a smooth batter forms.

   Time: PT5M

7. Add the chocolate chips

   Fold the dark chocolate chips into the batter, distributing them evenly.

   Time: PT1M

8. Whip the egg whites

   Whisk the egg whites to stiff peaks (well‑defined peaks).

   Time: PT5M

9. Fold the whites into the batter

   Using a spatula, gently fold the whipped egg whites into the batter in three additions, lifting the mixture to avoid breaking them.

   Time: PT3M

10. Prepare the pans

    Generously grease the two 15 cm pans with the non‑stick spray and line the bottom with parchment paper.

    Time: PT2M

11. Bake the layers

    Divide the batter evenly between the two pans (or bake 4 times if using a single pan). Bake at 180°C for 20 minutes. Let cool on a rack before unmolding.

    Time: PT1H20M

    Temperature: 180°C

12. Prepare the chocolate ganache

    Melt the dark chocolate in a bain‑marie or microwave. Heat the cream to a boil, pour it over the melted chocolate and stir until a smooth ganache forms. Let cool to room temperature until thickened.

    Time: PT15M

13. Prepare the praline feuilletine

    Melt the milk chocolate, incorporate the praline, the feuilletine and the crushed wafer cookies. Mix quickly and let set at room temperature.

    Time: PT15M

14. Prepare the soaking syrup

    Bring the water and sugar to a boil for 2 minutes, then let cool. This syrup will be used to moisten each cake disc.

    Time: PT7M

15. Assemble the cake

    On the first disc, spread 1 cm of praline feuilletine. Place the second disc, brush generously with syrup, add a layer of ganache (½ of the ganache) and smooth. Repeat with the third and fourth discs, finishing with the remaining ganache. Smooth the surface with a spatula.

    Time: PT15M

16. Decoration and serving

    Scatter the top with crushed hazelnuts or small decorations of your choice. Cut a slice to admire the interior and serve.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g