Chocolate layer cake with crazy chocolate topping

Approach

3 chocolate cake bottoms:

Whip the butter and sugar light and airy. Add the eggs one at a time while whipping. Mix the dry ingredients together and turn them into the dough while you alternately add milk. Distribute the dough into 3 cake molds (22 cm in diameter) coated with baking paper and sprinkled with cocoa powder in the bottom. Bake the cakes for approx. 30 minutes at 180 ° C. Allow them to cool completely.

Chocolate Butter Cream:

Melt the chocolate in a saucepan and let it cool a little. Meanwhile whip butter with powdered sugar and vanilla sugar. Pour in the chocolate and whip. Add the cream slightly at a time and whip it until it gets a creamy and airy mass. Put the cream on the fridge until it is used.

To collect the cake:

Choose the dish you want to serve the cake and start freeing the cakes from the molds. Cut each bottom once, so you have a total of 6 stacks. Put the first cake on the dish and add a layer of chocolate butter cream on. Repeat until you have the last cake. Grease the cake with the rest of the butter cream. Decorate the cake with chocolates and berries. If the cake is not to be served immediately, it is important that put the cake in the fridge, so the butter cream does not melt. Bon appetite!