chocolate layer cake

chocolate layer cake 

gluten free sponge cake 

4 eggs
1 cup sugar
1 2/3 cup potato flour
3 tbsp cocoa powder
2 tsp baking powder
180 g melted butter / margarine

beat the eggs with sugar until white and fluffy, about 5 minutes
sift flour with baking powder and add to the eggs, mix in delicately with spatula – do not use mixer
add cooled butter / margarine and mix thoroughly
line the pan with parchment paper and pour the batter
bake for 50-60 min in oven preheated to 180C
let cool down for 15 min in open oven

chocolate frosting

500 ml milk
3 tbsp cornstarch
5 tbsp sugar
100 g dark chocolate
150 g softened butter
200 ml whipping cream
1 tbsp powdered sugar
1 tsp cream of tartar
1 tbsp cocoa powder

cook the milk with cornstarch and sugar like pudding, mixing constantly, add chocolate broken in pieces and mix until melted
cool to room temperature
beat the butter until pale and fully, mix in pudding, a few tablespoons at time
whip the cream, adding powdered sugar when it reaches soft peaks
add cream of tartar and cocoa powder and mix until the cream is stiff and thick
fold the whipped cream into the frosting delicately, thoroughly
leave in fridge for at least 2 hours before using

soaking syrup

2 tbsp vanilla essence
1 tbsp sugar
200 ml warm water

mix the ingredients until the sugar is dissolved

assemble
jam of choice (i used berry)

cut the cake in three layers
soak the first layer, spread some jam and a thick layer of frosting, repeat
make crumb coat and let the cake sit in fridge for at least 1 hour for the coat to set
decorate simply with frosting and chocolate curls