Decadent Chocolate Layer Cake
This rich chocolate layer cake is a chocolate lover's dream, especially when coupled with homemade chocolate buttercream frosting for more chocolate taste.
Yield: 6
Materials
For Chocolate Sponge Cake:
- 4 eggs
- 120 g sugar
- 80 g sour cream
- 100 g vegetable oil
- 175 g wheat flour
- 55 g cocoa powder
- 12 g baking powder
- 2 g salt
For Cream:
- 400 g cream cheese Mascarpone
- 100 g sour cream
- 250 g condensed milk
- 55 g cocoa powder
For Frosting:
- 100 g dark chocolate 50% cocoa
- 40 g milk
- 60 g butter
For Interlayers:
- 100 g water
- 50 g sugar
- 18 g Cognac or Brandy optional
Instructions
For Chocolate Sponge Cake:
- Preheat the oven to 180°C (350°F) and grease two 20 cm (8-inch) round cake pans.
- In a mixing bowl, beat the eggs and sugar until light and fluffy.
- Add sour cream and vegetable oil, mixing until well combined.
- Sift in the flour, cocoa powder, baking powder, and salt, then fold into the egg mixture until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For Cream:
- In a mixing bowl, combine cream cheese, sour cream, condensed milk, and cocoa powder until smooth and creamy.
For Frosting:
- In a heatproof bowl, melt the dark chocolate with milk over a pot of simmering water, stirring until smooth.
- Remove from heat and stir in the butter until fully melted and incorporated.
For Interlayers:
- In a saucepan, combine water and sugar over medium heat, stirring until the sugar is dissolved.
- Remove from heat and stir in Cognac or Brandy (if using).