Chocolate Layer Cake
Chocolate Layer Cake is a rich and decadent dessert with moist chocolate sponge layers, smooth cocoa buttercream, and a glossy dark chocolate glaze. Perfect for celebrations or indulging in a sweet treat, this classic cake combines deep chocolate flavors with creamy textures in every bite.
Chocolate Layer Cake is a decadent dessert featuring rich, moist layers of chocolate sponge cake, filled with a smooth cocoa buttercream and a subtle hint of apricot jam for a delightful touch of sweetness. Finished with a glossy dark chocolate glaze, this cake is a perfect harmony of deep chocolate flavors and creamy textures. Whether for special celebrations or indulging in a sweet treat, Chocolate Layer Cake is a timeless classic that promises to impress with every bite.
Ingredients
- Eggs: 6 pcs
- Salt: a pinch
- Sugar: 150 g (divided: 50 g + 100 g)
- Flour: 115 g
- Cocoa powder: 25 g
- Butter: 25 g
- Egg yolks: 2 pcs
- Water: 40 ml
- Vanilla sugar: 1 teaspoon
- Condensed milk: 240 g
- Butter: 350 g
- Cocoa powder: 20 g
- Milk: 80 ml
- Cognac: 50 ml
- Apricot jam: 50 g + 1 tablespoon
- Butter: 90 g
- Dark chocolate (70%): 90 g
Nutritional Information
- Calories: 620
- Protein: 6g
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 45g
- Sodium: 110mg
- Cholesterol: 160mg
Directions
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In a pot, combine: 6 eggs, A pinch of salt, 50 g sugar, 1 teaspoon vanilla sugar. Whisk the mixture thoroughly. In another bowl, whisk 6 egg yolks with 100 g sugar until creamy. Sift together the flour (115 g) and cocoa powder (25 g), then gently fold it into the egg mixture. Add melted butter (25 g) and mix until smooth.
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Pour the batter into a prepared baking pan. Cover with plastic wrap and bake in a preheated oven at 170°C (340°F) for 35–40 minutes. Once baked, let the cake cool for a few minutes. Then divide it into three equal layers.
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In a bowl, mix condensed milk (240 g) with softened butter (350 g) until smooth. Heat the mixture briefly if needed for a uniform texture. Stir in cocoa powder (20 g), milk (80 ml), and cognac (50 ml).
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Spread apricot jam (50 g) over the first cake layer. Add a layer of cream. Repeat for the second and third layers. Cover the entire cake with cream. Let it chill in the refrigerator for 1 hour.
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Melt dark chocolate (90 g) with butter (90 g) in a heatproof bowl over simmering water or in the microwave. Spread the glaze evenly over the cake. Optionally, add a final touch of apricot jam (1 tablespoon) for decoration.
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Let the cake set for a few hours in the fridge. Slice and enjoy!
