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viaje layer cake

Viaje Layer Cake

A delicious cake for your next party

If you’re looking for a delicious and impressive cake to make for your next party, look no further than the Viaje Layer Cake! This cake is made with alternating layers of moist chocolate cake and rich chocolate ganache, all covered in a decadent chocolate frosting. Trust us, your guests will be asking for seconds (or thirds)!


For the cake:

-1 cup (2 sticks) unsalted butter, at room temperature
-2 cups sugar
-3 eggs
-1 teaspoon vanilla extract
-2 cups all-purpose flour
-3/4 cup unsweetened cocoa powder
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 cup buttermilk

For the ganache:

-1/2 cup heavy cream
-1/2 cup semisweet chocolate chips

For the frosting:

-1/2 cup (1 stick) unsalted butter, at room temperature
-1/2 cup unsweetened cocoa powder
-3 cups confectioners’ sugar
-1/2 cup milk


1. Make the cake:

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, mixing until just combined.

Divide batter evenly between the prepared pans. Bake for 25 minutes, or until a cake tester comes out clean when inserted into the center of the cake. Let cool for 10 minutes on wire racks, then remove cakes from pans and let cool completely.

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2. Make the ganache:

Place chocolate chips in a medium heatproof bowl. In a small saucepan, heat cream over medium heat until it just begins to simmer. Pour over chocolate chips and let sit for 5 minutes, then whisk until smooth. Set aside to cool.

3. Make the frosting:

In a large bowl, cream butter and cocoa powder together until smooth. Add confectioners’ sugar and milk, and mix until combined.

4. Assemble the cake:

Place one cake layer on a plate or cake stand. Spread with half of the ganache, then top with the second cake layer. Spread remaining ganache on top, then frost the cake with the cocoa frosting. Serve immediately, or store in an airtight container in the fridge for up to 3 days.

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