Decadent Chocolate Layer Cake with Vanilla Cream Filling

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🍫 Introduction

The Chocolate Layer Cake pictured is the ultimate expression of dessert indulgence. Combining moist, deep cocoa cake layers with a smooth, light vanilla cream filling and a rich chocolate ganache glaze, this cake is visually stunning and incredibly flavorful. It’s the perfect centerpiece for any celebration, promising a delightful blend of textures and intense taste in every bite.

🥣 Ingredients

For the Dark Chocolate Cake

  • 200g All-Purpose Flour
  • 200g Granulated Sugar
  • 60g Unsweetened Cocoa Powder (Dutch-processed preferred for deep color)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 large Eggs
  • 120ml Milk (whole milk recommended)
  • 120ml Neutral Vegetable Oil
  • 120ml Hot Water (or hot brewed coffee for richer flavor)
  • 1 teaspoon Vanilla Extract

For the Light Vanilla Diplomat Cream Filling

  • 500ml Whole Milk
  • 4 large Egg Yolks
  • 100g Granulated Sugar
  • 50g Cornstarch (Maïzena)
  • 1 Vanilla Bean, scraped (or 2 tsp vanilla extract)
  • 200ml cold Heavy Whipping Cream (minimum 30% fat)

For the Chocolate Drip Ganache Glaze

  1. 200g high-quality Dark Chocolate (minimum 52% cocoa), chopped
  2. 200ml Heavy Whipping Cream (minimum 30% fat)
  3. 30g Unsalted Butter (optional, for extra shine)

👩‍🍳 Instructions: Basic Preparation

Preparing the Diplomat Cream (Start First)

  • Heat the milk with the vanilla until just simmering.
  • In a separate bowl, whisk the egg yolks and sugar until pale, then whisk in the cornstarch.
  • Slowly pour the hot milk over the egg mixture while whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and boils for one minute. Remove from heat and transfer to a shallow dish.
  • Cover the cream with plastic wrap directly touching the surface (to prevent a skin from forming) and chill completely in the refrigerator (at least 4 hours).
  • Once cold, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the chilled pastry cream until light and fluffy. Reserve this Diplomat Cream in the fridge.

Preparing the Chocolate Cake Layers

  • Preheat your oven to 180°C (350°F). Grease and flour two round 20 cm (8-inch) cake pans.
  • In a large bowl, whisk together all the dry ingredients: flour, sugar, cocoa, baking soda, baking powder, and salt.
  • Add the eggs, milk, oil, and vanilla extract. Beat on medium speed until just combined and smooth.
  • Carefully stir in the hot water (or coffee); the batter will be very thin.
  • Divide the batter evenly between the two prepared pans.
  • Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before assembly.

🏗️ How to Assemble the Cake

1. Preparing the Drip Ganache

  • Place the chopped chocolate in a heatproof bowl.
  • Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate.
  • Let it sit for 5 minutes, then stir gently until smooth and glossy. Stir in the butter (if using). Let the ganache cool down to room temperature until it reaches a thick but still pourable consistency—this is key for the drip effect.

2. Cake Layering

  • If your cake layers have domes, use a serrated knife to level them.
  • Place the first cake layer on your serving plate or cake stand.
  • Pipe or spread a generous, thick layer of the Vanilla Diplomat Cream on top, reaching close to the edge.
  • Carefully place the second cake layer on top.
  • Using a spoon, a piping bag without a tip, or a squeeze bottle, pour the cooled ganache over the center of the cake. Gently guide it over the edges to create uneven drips. Use the remaining ganache to cover the top.
  • Decorate the top edge with chocolate cake crumbs or crushed Oreo cookies and small dollops of cream, mimicking the photo.
  • Chill the cake for at least 30 minutes to set the filling and glaze before slicing.

✨ Variations

Filling Alternatives

  • Cream Cheese Frosting: Use a tangy, thick cream cheese frosting instead of the light diplomat cream for a denser, more decadent filling.
  • Chocolate Mousse: For an extra airy texture, use a stable chocolate mousse as the center filling.
  • Salted Caramel: Drizzle a layer of homemade salted caramel sauce over the vanilla cream filling for a salty-sweet contrast.

Flavor Additions

  • Raspberry Coulis: Brush the cake layers with a light raspberry syrup before filling for a fruity moisture boost.
  • Espresso Powder: Add an extra tablespoon of espresso powder to the cake batter to deepen the chocolate flavor further.
  • Nutty Crunch: Include a thin layer of toasted chopped pecans or walnuts on top of the cream filling for added texture.

💡 Tips

  1. Temperature Matters: Ensure all wet ingredients for the cake (eggs, milk) are at room temperature for the best rise and texture.
  2. Don’t Overbake: Overbaked chocolate cake becomes dry. Start checking for doneness early, around the 25-minute mark.
  3. Leveling the Cake: Wrap your cakes tightly in plastic wrap once cooled and chill them for an hourbefore leveling them. Cold cake is much easier to slice neatly.
  4. Perfect Drip: If your ganache is too warm, the drips will run all the way down. If it’s too cold, it won’t drip at all. The ideal consistency is when it still runs off a spoon slowly, like thick honey.

Creating this detailed layered chocolate cake is a rewarding process that results in a spectacular dessert. By paying close attention to the temperatures of the ingredients and the ganache, you can achieve the stunning professional finish seen in the image. Enjoy the rich contrast between the intense chocolate and the delicate vanilla cream.

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