8 Serves
120 Mins
7 g
72 g
21 g
Heat the oven to 175°C, grease the cake pans, and prepare the batter with flour, sugar, and eggs.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin E
4 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
196 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
411 mg / 1,250 mgPotassium
633 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
2 g / 28 gSugar
52 g / 50 gSaturated Fat
17 g / 20 gCholesterol
594 mg / 300 mgCaffeine
5 mgNet Carbs
70 gAlcohol
0 g
Divide the batter between the pans and bake until the cakes spring back and a tester comes out clean.
Cook the milk, sugar, cornstarch, and egg yolks in a saucepan, whisking until the pastry cream thickens.
Cool the cakes and pastry cream completely, spread the cream between the layers, and place the second cake on top.
Pour the chocolate ganache over the cake and let it set before slicing.
Granulated Sugar
Egg
Heavy Cream
Milk
Cornstarch
Egg Yolks
Chocolate Ganache
Vitamin A
184 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
196 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
411 mg / 1,250 mgPotassium
633 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
52 g / 50 gSaturated Fat
17 g / 20 gCholesterol
594 mg / 300 mgCaffeine
5 mgNet Carbs
2
g34
g15
g
American
AmericanZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
69 µg / 55 µgAlcohol
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