Description
This decadent chocolate layer cake is a dessert lover’s dream. With its moist chocolate sponge, rich cocoa filling, and silky chocolate glaze, it’s the perfect treat for any occasion—birthdays, holidays, or just because you crave something sweet. The combination of fluffy, tender cake layers and creamy filling makes every bite a delightful experience. Plus, a gentle soaking of sugar syrup (with optional rum or cognac) adds extra moisture and flavor. This chocolate cake weighs in at 2 kg and is perfect for sharing with family and friends. Whether you’re an experienced baker or a novice, this recipe is easy to follow and guarantees delicious results.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 30mins
- Cook Time: 20mins