Forktionary

The Negus Recipe

Indulge in this rich and decadent Negus chocolate layer cake, a classic recipe perfected for a truly unforgettable dessert. This three-layer masterpiece features moist chocolate cake and a luscious chocolate cream filling, topped with delightful chocolate sprinkles. Perfect for birthdays, celebrations, or simply satisfying a serious chocolate craving!

Prep Time 30 mins
Cook Time 120 mins
Calories 526.2 kcal
Protein 16g
Rating 5.0 (1 Reviews)
The Negus 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Negus

  • 6 large egg yolks
  • 1 ½ cups granulated sugar
  • ½ teaspoon salt
  • All Purpose Flour
  • ¾ cup unsweetened cocoa powder
  • 6 large egg whites
  • 1 teaspoon cream of tartar
  • Powdered Sugar
  • Bittersweet Chocolate
  • Instant Espresso Coffee Powder
  • Hot Water
  • Sweet Unsalted Butter
  • ½ cup chocolate sprinkles

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How to Make The Negus

  1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch springform pan.
  2. Cake: In a large bowl, beat egg yolks, 1 cup sugar, and salt until thick and lemon-colored.
  3. In a separate bowl, sift together flour and cocoa powder.
  4. Gradually add the dry ingredients to the egg yolk mixture, beating until just combined.
  5. In a clean bowl, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form.
  6. Gently fold the egg whites into the batter until just combined.
  7. Pour batter into the prepared pan and bake for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 5 minutes before removing the sides.
  9. Invert the cake onto a wire rack and remove the bottom of the springform pan. Let cool completely.
  10. Chocolate Cream: In a mixing bowl, beat egg yolks, ½ cup sugar, and salt until sugar is dissolved and the mixture forms ribbons.
  11. Beat in the chocolate chips and coffee until smooth.
  12. Beat in the softened butter, one tablespoon at a time, until light and fluffy.
  13. Assembly: Cut the cooled cake horizontally into 3 even layers.
  14. Spread about 1 cup of the chocolate cream between the layers.
  15. Spread the remaining cream on the sides and top of the cake.
  16. Press chocolate sprinkles onto the top and sides of the cake. Refrigerate for at least 30 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

213g

Fat

82g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Desserts European Austrian Cakes Equipment Small Appliance Mixer 4 Hours Or Less