Chocolate Layer Cake

by Kayla Magazine
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Chocolate layer cake

I made this chocolate layer cake for my mom. Her first reaction was like: “Mmm… actually, it reminds me of what I used to eat when I was a kid. I remember my classmate’s mother baking something similar. Just cake’s sponge had even more layers. Anyway, it tastes just as good. I can feel the eggs in the sponge, and it’s a real old-fashioned cake.” My mom was right. I’ve got this chocolate layer cake and its sponge recipe from an old cookbook.

I’ve always loved cooking. When I learned to read, I started collecting recipes I found in grandma’s magazines and books. A few months ago, I came across my childhood recipe scrapbook and found it. How nice to have all of them now, 30 years later. I’m glad I took my mom back to her childhood for a moment. I like to remember good things. A good dish, like a good perfume, can take us back in time and remind us of what we have forgotten.

Chocolate layer cake

For this chocolate layer cake, you’ll need the following ingredients

Cake

1 + 1/3  cup (300 g) butter

3 tablespoons vanilla sugar

1 + 1/4 cup (250 g) cane sugar 

2 + 1/2 cup (300 g) all-purpose flour

2 tsp (15g) baking powder

6 free range eggs 

 butter to grease the cake pan

Filling

3 free range egg’s yolks

3/4 cup (100 g) white flour

1 can 14 oz (400 g) sweetened condensed milk

1 + 1/2 cups (350 g) butter

4 cups + 3 tbsp (1 liter milk) I use oat milk

A few drops of organic vanilla extract

1 dash salt

3 tablespoons cocoa

Frosting

10.5 oz (300 g) favorite dark quality chocolate

10.5 oz (300 g) heavy whipping cream

How To Make Chocolate Layer Cake

Instructions

  1. Crack the eggs on the counter and drop into a bowl. Remove the egg yolks using a spoon and add to the second bowl. Ensure that no yolk seeps into the white
  2. Grind the sugar using an electric coffee and spice grinder.
  3. It is best to use room temperature butter. Mix butter, sugar, vanilla extract, and yolks in a large bowl into a smooth mass.
  4. Add flour, baking soda in a bowl and mix it. Pour it into the sieve. Gradually sift the flour into the batter. Mix well everything until it comes together.
  5. Whisk the egg whites until it forms stiff peaks, then carefully fold in the batter.
  6. Preheat oven to 350º F/180°C. It would be best to have two cake pans so you could save some time. Prepare two 9-inch cake pans by buttering and lightly flouring.
  7. Distribute cake batter evenly in five parts. Pour one fifth of the batter into a cake pan. Bake 15 minutes. Remove from the oven and allow to cool for about 6 minutes, remove from the pan and cool completely. Wash cake pans. Bake and cool remaining 3 cake layers as directed. This way, I bake 5 sheets. I put in 2 forms at a time. It’s three bakes in total.

 

eggsbatterspongechocolate layer cake

Filling

For the filling I use Vanilla Pastry Cream Crème Pâtissière. The only thing I add is a couple of spoonfuls of cocoa. When pastry cream is ready place the layer on the serving plate and spread pastry cream on top. This is how we build the entire cake layer by layer. Dollop pastry cream over top of cake and smooth across top and down sides, creating a very thin layer. You want to fill in any gaps. If the cream is set, it should be thick and easy to apply.

Topping

Chill the chocolate layer cake 30 minutes. Meanwhile, prepare the chocolate frosting. Here you can get the homemade chocolate frosting recipe. Pour the icing on the cake. You can decorate the top and sides with chopped nuts if you wish, or any of your favorite things. You should do it right away after you pour homemade chocolate frosting. I mean while the frosting hasn’t set. You can make whipped cream decorations on top. Enjoy!

chocolate layer cake

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Chocolate layer cake

Chocolate Layer Cake

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake

1+1/3  cup (300 g) butter

3 tablespoons vanilla sugar

1+1/4 cup (250 g) cane sugar 

2+1/2 cup (300 g) all-purpose flour

2 tsp (15g) baking powder

6 free range eggs 

 butter to grease the cake pan

Filling

3 free range egg's yolks

3/4 cup (100 g) white flour

1 can 14 oz (400 g) sweetened condensed milk

1+1/2 cups (350 g) butter

4 cups + 3 tbsp (1 liter milk) I use oat milk

A few drops of organic vanilla extract

1 dash salt

3 tablespoons cocoa

Frosting

10.5 oz (300 g) favorite dark quality chocolate

10.5 oz (300 g) heavy whipping cream

Instructions

Layers

  1. Crack the eggs on the counter and drop into a bowl. Remove the egg yolks using a spoon and add to the second bowl. Ensure that no yolk seeps into the white
  2. Grind the sugar using an electric coffee and spice grinder.
  3. It is best to use room temperature butter. Mix butter, sugar, vanilla extract, and yolks in a large bowl into a smooth mass.
  4. Add flour, baking soda in a bowl and mix it. Pour it into the sieve. Gradually sift the flour into the batter. Mix well everything until it comes together.
  5. Whisk the egg whites until it forms stiff peaks, then carefully fold in the batter.
  6. Preheat oven to 350º F/180°C. It would be best to have two cake pans so you could save some time. Prepare two 9-inch cake pans by buttering and lightly flouring.
  7. Distribute cake batter evenly in five parts. Pour one fifth of the batter into a cake pan. Bake 15 minutes. Remove from the oven and allow to cool for about 6 minutes, remove from the pan and cool completely. Wash cake pans. Bake and cool remaining 3 cake layers as directed. This way, I bake 5 sheets. I put in 2 forms at a time. It's three bakes in total.

    Filling

    For the filling I use Vanilla Pastry Cream Crème Pâtissière. The only thing I add is a couple of spoonfuls of cocoa. When pastry cream is ready place the layer on the serving plate and spread pastry cream on top. This is how we build the entire cake layer by layer. Dollop pastry cream over top of cake and smooth across top and down sides, creating a very thin layer. You want to fill in any gaps. If the cream is set, it should be thick and easy to apply.

    Topping

    Chill the chocolate layer cake 30 minutes. Meanwhile, prepare the chocolate frosting. Here you can get the homemade chocolate frosting recipe. Pour the icing on the cake. You can decorate the top and sides with chopped nuts if you wish, or any of your favorite things. You should do it right away after you pour homemade chocolate frosting. I mean while the frosting hasn’t set. You can make whipped cream decorations on top. Enjoy!

Tried this recipe?
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