Hello once again!

Today we are bringing to you guys a recipe for a layered cake. Blondie likes to make her cakes very well layered. 4 to 5 layers of filling is what you’re gonna get with this recipe here. Before we keep going, we strongly advise you to make the filling and the buttercream the day before, since we’ll have many steps (and dirty dishes) with this one. That being said, let’s jump to the recipe.

What you’re gonna need:
-Stand Mixer
-Oven
-2 7″ round pans. (3″ tall)
-A big cooking pot

For the cake, you are going to use this recipe, but ignore the baking time of it, since we’re going to bake this cake in a different pan size. Don’t forget to grease and dust the pans. Bake your cake at 340ºF for about 40 minutes, or until it passes the toothpick test. Don’t forget that you have to wait until your cake has cooled down completely to room temperature before adding the filling and finishing it with the buttercream.

Ingredients for the filling:
-150g dark chocolate (90%)
-590g sweetened condensed milk (1 1/2 can)
-335g table cream  (1 1/2 can)
-6 Tbsp rum (any spiced/gold rum of your choice)
-4 1/2 tsp rum extract

Instructions:
In a big pot over low heat, cook all the ingredients, stirring constantly. Cook it until it reaches a thick pudding consistency. Let it cool down to room temperature before use. If you make it the day before, you can keep it either at room temperature or in the refrigerator. Just remember to let it reach room temperature before using it.

Did you end up with filling that is too thick to be spreadable? You cooked it for too long. Don’t worry, you just have to stir in some table cream to make it a bit softer.