Decadent Chocolate Layer Cake

This rich chocolate layer cake is a chocolate lover’s dream, especially when coupled with homemade chocolate buttercream frosting for more chocolate taste.

Ingredients:

For Chocolate Sponge Cake:

4 eggs

120g sugar

80g sour cream

100g vegetable oil

175g wheat flour

55g cocoa powder

12g baking powder

2g salt

For Cream:

400g cream cheese (Mascarpone)

100g sour cream

250g condensed milk

55g cocoa powder

For Frosting:

100g dark chocolate (50% cocoa)

40g milk

60g butter

For Interlayers:

100g water

50g sugar

18g Cognac or Brandy (optional)

Directions:

For Chocolate Sponge Cake:

Preheat the oven to 180°C (350°F) and grease two 20 cm (8-inch) round cake pans.

In a mixing bowl, beat the eggs and sugar until light and fluffy.

Add sour cream and vegetable oil, mixing until well combined.

Sift in the flour, cocoa powder, baking powder, and salt, then fold into the egg mixture until just combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For Cream:

8. In a mixing bowl, combine cream cheese, sour cream, condensed milk, and cocoa powder until smooth and creamy.

For Frosting:

9. In a heatproof bowl, melt the dark chocolate with milk over a pot of simmering water, stirring until smooth.

Remove from heat and stir in the butter until fully melted and incorporated.

For Interlayers:

11. In a saucepan, combine water and sugar over medium heat, stirring until the sugar is dissolved.

Remove from heat and stir in Cognac or Brandy (if using).

Recipe Card

Decadent Chocolate Layer Cake

This rich chocolate layer cake is a chocolate lover’s dream, especially when coupled with homemade chocolate buttercream frosting for more chocolate taste.

For Chocolate Sponge Cake:

  • 4 eggs
  • 120 g sugar
  • 80 g sour cream
  • 100 g vegetable oil
  • 175 g wheat flour
  • 55 g cocoa powder
  • 12 g baking powder
  • 2 g salt

For Cream:

  • 400 g cream cheese (Mascarpone)
  • 100 g sour cream
  • 250 g condensed milk
  • 55 g cocoa powder

For Frosting:

  • 100 g dark chocolate (50% cocoa)
  • 40 g milk
  • 60 g butter

For Interlayers:

  • 100 g water
  • 50 g sugar
  • 18 g Cognac or Brandy (optional)

For Chocolate Sponge Cake:

  1. Preheat the oven to 180°C (350°F) and grease two 20 cm (8-inch) round cake pans.
  2. In a mixing bowl, beat the eggs and sugar until light and fluffy.
  3. Add sour cream and vegetable oil, mixing until well combined.
  4. Sift in the flour, cocoa powder, baking powder, and salt, then fold into the egg mixture until just combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For Cream:

  1. In a mixing bowl, combine cream cheese, sour cream, condensed milk, and cocoa powder until smooth and creamy.

For Frosting:

  1. In a heatproof bowl, melt the dark chocolate with milk over a pot of simmering water, stirring until smooth.
  2. Remove from heat and stir in the butter until fully melted and incorporated.

For Interlayers:

  1. In a saucepan, combine water and sugar over medium heat, stirring until the sugar is dissolved.
  2. Remove from heat and stir in Cognac or Brandy (if using).
cake
American
Decadent Chocolate Layer Cake

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