A Chocolate and Cream Layered Cake is the ultimate dessert indulgence. This cake combines moist vanilla sponge layers, rich chocolate ganache, and a luxurious mascarpone cream filling. Each bite delivers a perfect balance of textures and flavors, making it a favorite for special occasions. Whether you’re celebrating a birthday or just craving something decadent, this cake is sure to impress. Here’s how to make this exquisite dessert step by step.
Ingredients
For the Cake Layers:
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) sugar
- 1/2 cup (115 g) butter, softened
- 3 large eggs
- 1 cup (240 ml) milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1 cup (240 ml) heavy cream
- 200 g (7 oz) dark chocolate, finely chopped
For the Cream Layer:
- 2 cups (480 ml) heavy cream
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 250 g (8 oz) mascarpone cheese, softened
For Decoration:
- Chocolate shavings or cocoa powder
- Dark chocolate cherries (optional)
Instructions
1. Make the Cake Layers:
Begin by preheating your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans to ensure easy release once baked.
In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed. Beat until the mixture becomes light and fluffy, which should take about 2-3 minutes. Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Finally, stir in the vanilla extract for a fragrant touch.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This will ensure the cakes are firm enough for layering.
2. Prepare the Chocolate Ganache:
While the cake cools, make the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Avoid bringing it to a full boil, as this can alter the texture of the ganache. Once simmering, remove the cream from the heat and pour it over the finely chopped dark chocolate in a heatproof bowl.
Let the mixture sit for about 2 minutes to allow the chocolate to soften. Then, whisk the cream and chocolate together until the mixture is smooth, glossy, and free of lumps. Set aside to cool slightly, allowing it to thicken for easier spreading.
3. Prepare the Cream Layer:
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer on high speed. Beat until soft peaks form—when the cream holds its shape but still has a slight curve at the tip. Be careful not to over-whip the cream, as it can become grainy.
In a separate bowl, beat the softened mascarpone cheese until smooth and creamy. Gently fold the whipped cream mixture into the mascarpone until well combined, ensuring the cream layer is light and airy.
4. Assemble the Cake:
To assemble the cake, first, slice each cooled cake layer horizontally, so you have four thin layers in total. Use a sharp serrated knife for this step to ensure clean, even layers.
Place the first cake layer on your serving plate. Spread a thin layer of chocolate ganache over the top, ensuring it reaches the edges of the cake. Then, spread a generous layer of the mascarpone cream mixture over the ganache. Repeat this process for each of the remaining cake layers, alternating between ganache and cream.
For the top layer, either pipe or spread the remaining cream mixture, giving the cake a smooth finish. Decorate the top with chocolate shavings for an elegant touch, or lightly dust with cocoa powder for a more rustic presentation. For an added indulgence, garnish with dark chocolate-covered cherries, if desired.
5. Chill and Serve:
Refrigerate the assembled cake for at least 2 hours before serving. This step is crucial as it allows the layers to set and the flavors to meld together beautifully. You can even prepare this cake a day in advance, as it tends to taste even better after resting in the fridge overnight.
Before serving, let the cake sit at room temperature for about 10-15 minutes to soften slightly, making it easier to slice.
Notes:
- This cake is incredibly rich, thanks to the combination of moist cake layers, decadent chocolate ganache, and fluffy mascarpone cream. A small slice goes a long way!
- To make slicing easier, use a long, sharp knife and wipe it clean between cuts.
- For a slight variation, you can flavor the mascarpone cream with a bit of coffee or hazelnut extract to complement the chocolate ganache.
Nutrition Information (per serving):
- Calories: 620 kcal
- Fat: 45 g
- Carbohydrates: 50 g
- Protein: 8 g
- Sugars: 33 g
- Fiber: 3 g
- Sodium: 160 mg
- Serving Size: 12 slices
This Chocolate and Cream Layered Cake offers a beautiful combination of flavors and textures that’s perfect for any celebration. The layers of rich chocolate ganache and fluffy mascarpone cream make it truly indulgent, while the moist sponge provides the perfect base. Prepare it in advance to allow the flavors to develop fully—this cake is guaranteed to be a showstopper at any event!
