How do you store chocolate layer pie?

Refrigerator storage: After the cake is made and you've enjoyed it, you can store any leftovers in the refrigerator. Place the cake in an airtight cake box or cover the cut surfaces with plastic wrap to prevent drying out. The refrigerator is ideal for keeping the cake fresh for a few days. Cool and dry: Make sure the cake is stored in the refrigerator at a temperature of 4°C or lower. Avoid humid environments to prevent the cake from becoming too soft.

Can you freeze chocolate layer pie?

Portion: If you plan to eat the cake in portions, cut it into individual pieces before freezing. This makes it easier to thaw only the amount you need. Airtight packaging: Place the individual pieces of cake in airtight freezer bags or freezer containers to prevent freezer burn. You can optionally place a piece of parchment paper or wax paper between each layer of cake to prevent them from sticking together. Label: Label the bags or containers with the freezing date so you know how long they have been stored in the freezer. Chocolate Layer Cake can usually be stored in the freezer for up to 2-3 months without much loss of quality. When thawing, you can let the cake thaw slowly in the refrigerator or at room temperature. If you let it thaw at room temperature, make sure it is well covered to prevent drying out. Enjoy your delicious Chocolate Layer Cake, whether it's fresh or from the freezer!

Chocolate layer cake with chocolate tahini icing

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1h + 30min baking + 1h cooling

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Enjoy a luxurious chocolate layer pie with chocolate and tahini icing - perfect for parties or a cozy Sunday.

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Ingredients

What do you need?

Quantity: 10P

Biscuit:
220 g flour
60 g cocoa powder
350 g fine sugar
2 tsp baking soda
1 tsp baking powder
2 tsp instant coffee
A pinch of salt
120 ml neutral oil
2 eggs
1 tsp vanilla extract
240 ml buttermilk
240 ml strong coffee, cooled

Chocolate icing:
500 g butter, soft and at room temperature
200 g powdered sugar
150 g liquid tahini
90 g unsweetened cocoa powder
100 ml cream, at room temperature
A pinch of salt
Vanilla extract

Preparation method

How do you make this?

Beat the eggs and sugar for 5 minutes.

Mix the dry ingredients in one bowl and the wet ingredients in another, including the instant coffee stirred into the coffee.

Add the dry and wet ingredients to the whipped eggs and mix for another minute.

Grease three identical baking pans and optionally place a circle of parchment paper at the bottom. Divide the batter, which will be quite liquid, among the pans.

Bake for 25-30 minutes at 175°C in a preheated oven. Let cool and remove from the pan.

Beat all the ingredients for the icing until creamy and fluffy.

Place the first layer of biscuit on your cake plate, pipe a layer of icing about 1 cm thick on top, and repeat with the next layers.

Pipe the sides and top with the remaining icing and smooth it out. Use a serrated spatula to add texture to the icing.

Finish with toasted hazelnuts and some powdered sugar or cocoa powder.

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