Chocolate Layer Cake
This Chocolate Layer Cake is an elegant and decadent chocolate dessert, by far one of the best chocolate cakes ever. It is moist and rich, with thin chocolate sponge cake layers, an irresistible chocolate and cream cheese frosting and topped with a silky chocolate ganache.
Ingredients
Chocolate Sponge
- 8 eggs
- 1 cup (200g) sugar , divided
- 1 tsp (5g) vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 tsp (2g) baking powder
- 1/2 tsp (2g) salt
For brushing the chocolate sponge layers
- 3.5 fl.oz (100ml) espresso coffee , room temperature
Chocolate Cream Cheese Frosting
- 8.5 oz (240g) semisweet chocolate
- 2/3 cup (160g) whipping cream
- 10 oz (300g) cream cheese, room temperature
- 1/2 cup (60g) powdered sugar
- 2 tbsp (16g) unsweetened cocoa powder
- 1 tsp (5g) vanilla extract
- 1 ⅔ cup (400g) whipping cream (35% fat) , chilled
Chocolate Ganache
- 7 oz (200g) semisweet chocolate
- 7 oz (200g) whipping cream
Instructions
Prepare chocolate sponge cake.
- Preheat the oven to 350F (180C). Grease and line with parchment paper two 12×16 inch (30x40cm) baking sheets. Set aside.
- Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and mix to combine.
- In a medium bowl whisk flour with cocoa powder, baking powder and salt and incorporate into the yolk mixture.
- Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.
- Gently and gradually fold the whites into the yolks mixture.
- Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 8-10 minutes or until a toothpick inserted into the center comes out clean.
- Sprinkle the sponge cakes with powdered sugar and cover them with parchment paper. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely.
Prepare the chocolate cream cheese frosting.
- Place chocolate and 2/3 cup (160g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar, cocoa powder and vanilla extract and mix to combine. Mix in melted chocolate.
- Add whipping cream and mix until stiff peaks form.
Assemble the cake.
- Cut each sponge cake in half.
- Place a bit of frosting onto a serving platter. Add the first layer of sponge cake. Brush with espresso coffee.
- Gently spread ¼ of the chocolate cream cheese frosting.
- Repeat with the remaining sponge cake layers.
- Top the cake with remaining chocolate cream cheese frosting.
- Refrigerate the cake for at least 1 hour or even overnight.
- Trim the edges of the cake and cut into 8 or 12 rectangle slices.
Prepare chocolate ganache.
- Place chocolate and whipping cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Let cool at room temperature until thickens to a piping consistency.
- Transfer the chocolate ganache to a piping bag fitted with 1M tip.
- Pipe chocolate ganache on top of each slice.
- Enjoy!
Video
Nutrition
Serving: 1 servingCalories: 587kcalCarbohydrates: 52.4gProtein: 10.1gFat: 41.9gSaturated Fat: 24.9gCholesterol: 207mgSodium: 208mgPotassium: 371mgFiber: 4.2gSugar: 39.9gCalcium: 106mgIron: 3mg