Two-tier Chocolate Birthday Cake (Eggless)
A fantastic two-tier cake made with an eggless cocoa base and filled with a cream of whipped cream and mascarpone, a true delight.. Unfortunately, for various reasons, not everyone can eat eggs, so I found myself making an eggless cake that I must say was delicious, you couldn’t even tell the eggs were missing.
I recommend you also check out the Rocher Birthday Cake, Double Number Birthday Cake, Birthday Cake with Cream and Chocolate, Birthday Cake with Fondant, etc.
Also try these eggless recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 12/14
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Two-tier Chocolate Birthday Cake (Eggless):
One 8-inch (20 cm) pan and one 4-inch (10 cm) pan
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 6 tbsp vegetable oil
- 1 cup sugar
- 1 1/2 packets baking powder
- 2 cups milk
- 1 cup mascarpone
- 2 3/4 cups whipping cream
- 1 cup sugar
- 3 1/2 oz dark chocolate
- 1/2 cup whipping cream
Steps
For the preparation of the Two-tier Chocolate Birthday Cake (Eggless) watch the video HERE.
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Preparation of the bases:
In a bowl, mix the flour, cocoa, sugar, and baking powder. Add the milk.
Add the oil and mix well. Pour the batter into two pans (one 8-inch and one 4-inch). Lightly tap and bake at 350°F (180°C) for about 40 minutes for the larger one and about 30 minutes for the smaller one.
Once baked and cooled, remove them from the pans, level them if needed, cut off the dome if there is one, and then divide each into three equal layers.
Cream preparation:
Put the mascarpone, sugar, and cream, and whisk.
Assembly:
Place the first 8-inch layer, moisten it with water, sugar, and flavors to taste (I recommend a bit of rum). Add a layer of cream, then the second 8-inch layer.
Moisten, add another layer of cream, then the third 8-inch layer.
Moisten and cover the entire surface with a layer of cream. Place the first 4-inch layer in the center, moisten.
Add a layer of cream, then the second 4-inch layer, moisten, another layer of cream
Add the third 4-inch layer, moisten and cover the entire surface with the cream. Clean the edges if needed.
Glaze preparation:
Pour the boiling cream over the chocolate and mix.
Glaze the cake as desired, and if you want to achieve a gradient effect, run the spatula over the edges!
Refrigerate for at least 30 minutes, then decorate as desired!
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