Ingredients

Cake Layers

• +/- 250 g all-purpose flour
• 60 g cocoa powder (unsweetened)
• 200 g sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1 tsp vanilla extract
• 3 medium eggs
• 110 g vegetable oil (120 ml)
• 200 ml boiling water

Cream Filling

• 500 ml milk
• 1 medium egg
• 150 g sugar
• 40 g cocoa powder
• 50 g cornstarch (or flour)
• 180 g unsalted butter (softened)

Soaking Syrup

• 120 ml water
• 20 g sugar
• Optional: 1-2 tbsp rum or cognac

Chocolate Glaze

• 60 g dark chocolate
• 30 ml milk
• 30 g butter

Steps to Make Rich Chocolate Layer Cake

1. Prepare the Cake Layers:
   • Preheat your oven to 170-180°C (338-356°F) and grease a 22 cm diameter cake pan. Line the bottom with parchment paper for easier removal.
   • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and whisk to combine the dry ingredients.
   • In another bowl, beat the eggs lightly, then add the vegetable oil and vanilla extract. Gradually add the wet ingredients to the dry mixture.
   • Pour in the boiling water, mixing until the batter is smooth. The batter will be thin, which is normal.
   • Pour the batter into the prepared cake pan and bake in the preheated oven for 40-50 minutes. To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Prepare the Cream Filling:
   • In a medium saucepan, whisk together the milk, egg, sugar, cocoa powder, and cornstarch until smooth. Cook the mixture over medium heat, stirring constantly to prevent lumps.
   • Continue cooking until the mixture thickens into a smooth custard. This may take 5-7 minutes. Once thickened, remove from heat and allow it to cool slightly.
   • In a separate bowl, beat the softened butter until fluffy, then gradually add the cooled custard mixture. Beat until the cream is smooth and well combined. Set aside.
3. Prepare the Soaking Syrup:
   • In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and allow it to cool. If desired, add a splash of rum or cognac for extra flavor.
4. Assemble the Cake:
   • Once the cake layers are fully cooled, slice the cake horizontally into two or three even layers, depending on your preference.
   • Brush each layer with the soaking syrup to keep the cake moist and flavorful.
   • Spread an even layer of the cocoa cream filling between each cake layer. Be sure to leave some cream to cover the top and sides of the cake.
5. Prepare the Chocolate Glaze:
   • In a small saucepan, melt the chocolate with the butter and milk over low heat, stirring until smooth and glossy.
   • Allow the glaze to cool slightly, then pour it over the top of the assembled cake, letting it drip down the sides for a smooth, elegant finish.
6. Final Touches:
   • After glazing the cake, allow it to set for at least 30 minutes before serving. You can also chill the cake in the refrigerator if you prefer it slightly cold.

Nutrition Facts (Per Slice, Approximate)

• Calories: 450 kcal
• Carbohydrates: 55 g
• Protein: 6 g
• Fat: 24 g
• Saturated Fat: 12 g
• Fiber: 4 g
• Sodium: 270 mg
• Sugar: 35 g

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time? Yes, you can make the cake layers a day or two in advance and store them wrapped in plastic wrap at room temperature. Assemble the cake on the day you plan to serve it for the best results.
2. Can I use a different type of filling? While the cocoa cream filling complements the chocolate cake beautifully, you can experiment with other flavors like vanilla or coffee cream for a different twist.
3. Can I make the cake gluten-free? Yes, you can use a gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free. Just ensure that the blend you use is suitable for baking.
4. What type of chocolate should I use for the glaze? Dark chocolate works best for a rich flavor, but you can use milk chocolate for a sweeter glaze. If you prefer a bittersweet touch, opt for chocolate with at least 70% cocoa content.

Tips for Making the Best Chocolate Layer Cake

1. Use Room Temperature Ingredients: For the best results, make sure your eggs, butter, and milk are at room temperature before starting. This helps the ingredients combine more smoothly, resulting in a better texture.
2. Don’t Overmix the Batter: Once you add the wet ingredients to the dry mixture, mix just until combined. Overmixing can result in a dense cake.
3. Chill the Cake for Clean Slices: For neat slices, chill the cake in the fridge for 30 minutes to 1 hour before cutting. This firms up the layers and filling, making it easier to slice without smearing.

Storage Tips

• In the Refrigerator: This cake can be stored in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or place it in an airtight container to prevent it from drying out.
• In the Freezer: If you want to store the cake for longer, you can freeze it for up to 3 months. Wrap the cake (or individual slices) tightly in plastic wrap and then in aluminum foil before freezing. To serve, thaw the cake in the refrigerator overnight.

Conclusion

This Rich Chocolate Layer Cake with Creamy Cocoa Filling and Chocolate Glaze is a luxurious dessert that’s perfect for any special occasion or just a weekend treat. The combination of moist chocolate layers, rich cream filling, and glossy glaze creates a cake that is both visually stunning and irresistibly delicious. Whether you’re a seasoned baker or trying your hand at cake-making for the first time, this recipe is simple to follow and yields impressive results. Enjoy this decadent dessert with a cup of coffee or tea, and share it with your loved ones!