Ingredients

For the Sponge Cake:

• Egg Whites – 8
• Sugar – 220g (1 cup)
• All-Purpose Flour – 75g (½ cup)
• Cocoa Powder – 50g (⅓ cup)

For the Cream Filling:

• Egg Yolks – 8
• Sugar – 50g (¼ cup)
• Vanilla Sugar – 10g (1 tablespoon, or substitute vanilla extract to taste)
• All-Purpose Flour – 70g (½ cup)
• Milk – 100ml (⅓ cup)
• Butter – 200g (¾ cup, softened)

For the Ganache:

• Dark Chocolate – 100g (or 50g dark chocolate + 50ml hot cream)

Instructions

Step 1: Make the Sponge Cake

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a round baking pan (about 9 inches) and line with parchment paper for easy removal.
2. Whip Egg Whites and Sugar: In a large mixing bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until stiff, glossy peaks form.
3. Fold in Dry Ingredients: Sift together the flour and cocoa powder, then gently fold into the egg whites, ensuring not to deflate the mixture.
4. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool the Cake: Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Cream Filling

1. Combine Egg Yolks, Sugar, and Vanilla: In a bowl, whisk the egg yolks with sugar and vanilla sugar until pale and creamy.
2. Add Flour and Milk: Sift in the flour and gradually add the milk, whisking until smooth and well incorporated.
3. Cook the Mixture: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and allow it to cool completely.
4. Whip the Butter and Combine: In a mixing bowl, beat the softened butter until light and fluffy. Gradually add the cooled egg yolk mixture, beating until you achieve a smooth, creamy filling.

Step 3: Make the Ganache

1. Prepare Chocolate: Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. If using cream, pour hot cream over chopped chocolate and let sit for a minute, then stir until smooth.
2. Cool Slightly: Allow the ganache to cool until it thickens slightly but is still pourable.

Step 4: Assemble the Cake

1. Cut the Cake into Layers: Carefully slice the cooled sponge cake horizontally to create two or three even layers.
2. Spread Cream Filling: Spread a generous layer of the vanilla cream filling on each cake layer, stacking them as you go.
3. Top with Ganache: Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides for a beautiful finish.

Step 5: Chill and Serve

1. Refrigerate: Place the cake in the refrigerator for at least 30 minutes to set the layers and allow the flavors to meld.
2. Serve: Slice and enjoy the decadent chocolate and vanilla combination.

Prep Time

• Preparation Time: 40 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 40 minutes

Nutrition Facts (Per Serving)

• Calories: 400 kcal
• Protein: 6g
• Carbohydrates: 45g
• Fat: 22g
• Fiber: 3g
• Sugars: 30g

Servings

• Serves: 8 people

Why This Recipe is Timeless

The beauty of a chocolate and vanilla cake lies in its universal appeal. This combination is timeless, bringing memories of birthday celebrations, family gatherings, and festive occasions. The cake’s balance of rich chocolate with light, fluffy vanilla cream filling is a classic that resonates across generations. Each layer provides a different experience—from the light sponge to the creamy filling and the luxurious ganache. The beauty of this cake is in its simplicity and elegance, making it a perfect choice for any special day.

Tips for Making the Perfect Chocolate Layered Cake

1. Room Temperature Ingredients: Use room-temperature eggs for better volume in the sponge cake.
2. Be Gentle with Egg Whites: Fold the flour and cocoa powder into the egg whites gently to keep the batter light and airy.
3. Cool the Cake Completely: Ensure the cake is completely cooled before assembling to avoid melting the cream filling.
4. Chill the Assembled Cake: Let the assembled cake chill to help the layers set and make slicing easier.
5. Customize the Ganache: For extra flavor, you can add a touch of coffee or a pinch of sea salt to the ganache.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake is best enjoyed within 2 days.
• Freezing: Freeze individual slices by wrapping each in plastic wrap, then in aluminum foil. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before enjoying.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! You can prepare the sponge cake and cream filling a day in advance. Assemble the cake and add the ganache shortly before serving.

2. Can I use a different type of filling?
Certainly! You could try a chocolate mousse filling or a fruit-flavored cream for a twist.

3. Can I make this gluten-free?
Yes, simply use a gluten-free flour blend in place of all-purpose flour.

4. What other toppings can I add?
Consider adding berries, whipped cream, or a sprinkle of powdered sugar for added presentation.

5. Can I replace dark chocolate with milk chocolate in the ganache?
Yes, but remember that milk chocolate will make the ganache sweeter. Adjust sugar levels if needed

Conclusion

This Decadent Chocolate Layered Cake with Vanilla Cream and Ganache is a sophisticated yet approachable dessert that will elevate any celebration. Its airy sponge layers, creamy vanilla filling, and luscious chocolate ganache make it an elegant centerpiece. This cake embodies the art of dessert-making—each layer thoughtfully crafted and coming together harmoniously to create a dessert that’s both beautiful and delicious. Perfect for special occasions or simply as a treat for yourself, this chocolate layered cake is a recipe that you’ll want to come back to, time and time again. Enjoy every indulgent bite of this masterpiece, as it is sure to create lasting memories and become a cherished favorite.