4 LAYERS 4 TEXTURES, 1 CHOCOLATE CAKE RECIPE BY TASTY

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4 Layers 4 Textures, 1 Chocolate Cake Recipe by Tasty image

Here's what you need: graham crackers, granulated sugar, cocoa powder, unsalted butter, large eggs, vanilla extract, all-purpose flour, whole milk, cream of tartar, heavy cream, powdered sugar

Provided by Pierce Abernathy

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

10 graham crackers, crushed
¾ cup granulated sugar, plus 3 tablespoons, divided
⅓ cup cocoa powder, plus 4 tablespoons, divided
14 tablespoons unsalted butter, 1 3/4 sticks, melted, divided
4 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
2 cups whole milk
½ teaspoon cream of tartar
1 ½ cups heavy cream
2 tablespoons powdered sugar

Steps:

  • Preheat the oven to 350˚F (180˚C). Line an 8-inch (20-cm) square baking pan with parchment paper.
  • In a large bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, 2 tablespoons of cocoa powder, and 6 tablespoons of melted butter until fully incorporated and the mixture looks rich and chocolaty.
  • Transfer the mixture to the prepared baking pan and pack down to cover the bottom of the pan in an even layer.
  • Bake for 10 minutes, then let cool.
  • Reduce the oven temperature to 325˚F (160˚C).
  • Separate the eggs into two large bowls.
  • Add the remaining ¾ cup (150 G) of granulated sugar to the egg yolks and whisk until pale yellow.
  • Add the remaining ½ cup (115 G) of melted butter and the vanilla and mix until fully incorporated.
  • Sift in the flour and ⅓ cup (40 g) of cocoa powder and mix thoroughly.
  • Slowly add the milk, stirring continuously, until a very wet batter forms. Set aside.
  • Beat the egg whites with an electric hand mixer until frothy. Add the cream of tartar and continue beating until medium peaks form. Whisk ⅓ of the egg whites into the egg yolk batter, then gently fold in the remaining egg whites with a rubber spatula.
  • Pour the batter over the graham cracker crust and bake for 40 minutes, or until the edges are set and the center jiggles slightly. Let cool for at least 1 hour.
  • In a large bowl, whip the heavy cream until soft peaks form and the cream has doubled in volume.
  • Sift in the remaining 2 tablespoons of cocoa powder and the powdered sugar and fold with a rubber spatula to incorporate.
  • Invert the cooled cake onto a cutting board. Remove the parchment paper and flip the cake again so the graham cracker crust is on the bottom.
  • Spread the chocolate whipped cream onto the cake.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 326 calories, Carbohydrate 21 grams, Fat 25 grams, Fiber 0 grams, Protein 6 grams, Sugar 13 grams

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