CHOCOLATE NAPOLEON CAKE - RECIPE ( NEW)

This Chocolate Napoleon Cake will BLOW YOUR MIND!!!

Russian Napoleon Cake has been requested so much, and I am excited beyond words to share this recipe with you, because it truly is the best Napoleon Cake ever! I wanted to make it with a twist and this is the ultimate chocolate Napoleon Cake.

 The cake comes out soft, moist and delicious! This Russian Napoleon Cake recipe is a national dessert.

 It's made with up to 12 layers of dough filled with a chocolate custard cream. It's a bit time-consuming to make but, oh, the rewards of a soul-satisfying dessert are so worth it. 

I recommend this cake to anyone who loves chocolate and wants to impress someone.

Ingredients :

400 gr OR 2 cups of unsalted butter
2 eggs
4 cups OR 500 gr of flour
1/2 cup - 100 gr cocoa powder
100 gr of dark chocolate melted
Cold water 150 ml or 1/2 cup
Vodka or cognac - 3tbsp ( can replace with water if you don’t wanna use it)
Vinegar - 1 tbsp
Pinch of salt 

Directions:

Step 1 : Place cold water in a cup, add vodka and vinegar. ( You don't have to use vodka if you don''t want to, but it makes softer layers and you cant taste it )

Step 2: Whisk your eggs with salt and then add to your water mixture and combine well. Melt your chocolate and then add it into the water. Set aside.

Step 3 : Sift through your flour and cut your butter into cubes. If you have a food processor blitz your flour and butter together until it resembles crumbs. If you don''t have one, just do it with a knife. 

Step 4 : Place your sandy base into your stand mixer and add a little of your wet ingredients. Step 5 : Mix well and keep adding the water until its combined. you can kneed the dough for few min after so its nice and smooth. Cover in cling film and place in a fridge for 30 min up to 1.30 hours.

Step 6 : Cut your dough into 12 equal pieces. Roll each piece into a ball and place back in the fridge for 30 min.

Step 7 : Preheat your oven to 220 C or 425 F. The oven needs to be very hot and ready. Step 8 :Take a baking tray or dish and turn it around. Add some cocoa powder onto the surface and roll out each dough ball on top. Then place a lid or anything that is a circle shape to mark the sides. Slowly cut away excess dough from the circle and push it aside a little. We still going to bake it all and then use the scraps to decorate the cake at the end.

Step 9 : Fork your pastry all around so it doesn't puff up. Bake each layer for 2-3 min or if needed longer - this entirely depends on your oven.

Step 10 : Once all layers have been cooked and cooled down, place them into a cake dish. Fill each layer with generous amount of your chocolate cream custard and repeat until all cake is finished.

Step 11 : Add a lid to your cake, press down, wrap in a cling film and place in a fridge overnight. Step 12 : Blitz your scraps into a nice crumb and then cover the cake from all sides and on top. You can serve it like that, but I like to decorate with some melted chocolate.

Step 13 : Enjoy with hot cup of coffee or tea. The cake keeps well in the fridge for several days.

Hope you enjoyed it!!

Alla xoxox