Carte Blanche- Tranche trois

She’s a chocaholic” she said, then proceeded to give me a Carte blanche. 
 …i decided to make a 3 tier chocolate and vanilla cake that I’ve named ‘tranches trios’ (possibly a Kowa signature. not quite sure yet). I smothered each layer with a layer of melted chocolate. sinful! 
 

I started by prepping all the ingredients. 
for the chocolate layers 
8oz sugar
8oz butter- room temperature
4 eggs
6oz flour
2oz cocoa 
1tsp baking powder 
2 tbs milk
4oz chocolate chip 
 
for the vanilla layer 
4oz sugar
4oz butter- room temperature
2 eggs 
1 tsp vanilla essence 
4oz flour 
1/2 tsp baking powder 
 
 
procedure
 
oven temperature 180 c
 
Using grease-proof paper, draw then cut-out the shape of the pan’s base to line it. This allows you remove the cake easily when it’s baked. 
 
 
   With a machine whisk or a wooden spoon, cream the sugar and butter in a circular motion and in the same direction (always)! 
 
When the mixture is pale and fluffy like such, you know you’ve done a job well done! 
 
It’s now time to add your eggs and mix. In a separate bowl break each egg and add one by one. This ensures that you don’t get shells in the mixture, because I can assure you, the last thing you want is someone telling you they tasted the crunch of an egg shell. 
 
Using a sift, add the flour and baking powder, then the cocoa. Raise the sift a few cm higher than the bowl to aerate the mixture.
 
Add in the milk and then, using a wooden spoon, fold in the entire mixture. This is where it usually gets messy because of how light the flour and cocoa are, they tend to get everywhere.
 
 
Now you can add in the chocolate chips 
and then it’s all ready to be put in the pans 
Place in the oven for 15- 20 minutes but don’t check frequently because you lose heat every time you open the oven door.
To check if the cake is fully baked, place a skewer or a knife down the middle and count to five then remove. If there’s molten residue on the skewer or knife then it needs more time. If not, you’re good to go. 
Allow to cool and start with your chocolate topping. 
 
Fill a saucepan halfway with boiling water then, in a bowl, add cooking chocolate or chocolate chips and then place the bowl directly over the saucepan so it’s sitting comfortably on the rim of the saucepan. 
 
 
Using a palette knife, spread the melted chocolate lovingly over each layer of the cake and there you have it, tranches trois!
 
 
                                    

           
Tranches trois



Warmest,
  Namir.
 
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