Le Layer Cake Chocolat et Caramel
1 pot of Greek yogurt 150 g
130 g sunflower oil
330 g flour
11 g of baking powder
1/2 teaspoon of edible baking soda
3 large eggs
1.3 dark chocolate whipped ganache
1.3 whipped caramel ganache
The day before, prepare your two ganaches.
On D-Day, preheat your oven to 160 degrees.
If you have a robot (KitchenAid, Thermomix, …), put all the ingredients in the bowl and mix at medium speed for 30 seconds.
If you don’t have a food processor, combine the Greek yogurt, oil and sugar.
Add the flour, baking powder and baking soda.
Add the eggs one after the other and mix gently.
Pour the preparation into your previously buttered mold.
Cook for an hour.
Check doneness with a knife blade.
Unmold and let cool on a rack.
When the cake is completely cool, cut it into 2 or 3 horizontal slices. If the top is very rounded, don’t take it for your final cake, you can eat it as is.
Place a slice on your serving dish. Add ganache and spread with a spatula.
Arrange the other two slices in the same way and add ganache each time.
Finish your decoration by putting ganache in a pastry bag on the sides and on the top of your cake.
Reserve in the refrigerator until tasting.
You can replace the baking soda with baking powder if you don’t have one.