Chocolate Cream Layer Cake Recipe
Chocolate Cream Layer Cake has delicate chocolate sponge, fine chocolate cream and clearly defined layers. Its balanced texture is complemented by a rounded, rich chocolate flavor.
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Servings: 12
Nutrition Facts
Chocolate Cream Layer Cake Recipe
Serving Size
1 Slice
Amount per Serving
Calories
823
% Daily Value*
Fat
58.5
g
90
%
Saturated Fat
36
g
225
%
Sodium
186
mg
8
%
Carbohydrates
65.1
g
22
%
Fiber
5.1
g
21
%
Sugar
39.3
g
44
%
Protein
12.4
g
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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Equipment
- Electric hand mixer
- Springform pan (24 cm / 9.5-inch diameter)
- Silicone scraper (about 24 cm / 9.5 inches long)
- Stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, up to 5 kg / 11 lb capacity)
- 3 Offset spatulas for cakes (stainless steel)
- Piping bag set (cotton piping bag with stainless steel nozzles)
- Cake leveler (stainless steel, about 32 cm / 12.5 inches long, with serrated cutting wire)
- Whisk
- Cake ring (stainless steel, 10 cm / 4 inches high, for 24 cm / 9.5-inch cakes)
- Flour sifter or fine-mesh sieve (for flour, cornstarch and baking powder)
Ingredients
Chocolate sponge
- 7 Eggs
- 260 g Flour (about 2 1/4 cups)
- 50 g Cocoa powder (about 1/2 cup and 1 tbsp)
- 70 g Cornstarch (about 1/2 cup and 1 tbsp)
- 220 g White sugar (about 1 cup plus 1 1/2 tbsp)
- 1 pinch Salt
- 2 tsp Baking powder
- 70 ml Warm water (about 1/4 cup and 2 tsp)
- 8 g Vanilla sugar
Chocolate whipped cream
- 1400 g Whipping cream (reserve 400 g of the whipping cream for the chocolate cream swirls and decoration)
- 24 g Whipping cream stabilizer (Sahnesteif)
- 400 g Dark couverture chocolate
- 12 pieces Chocolate decorations
- 50 g White sugar
Instructions
Chocolate sponge
- Whisk the measured flour, cornstarch, cocoa powder, and baking powder in a bowl until well combined and lump-free. Preheat the oven to 170°C / 340°F using conventional heat without the fan. Line the base of the springform pan with parchment paper and secure the ring firmly.
- Carefully separate the eggs. Yolks: In a large bowl, beat the yolks with the warm water, 145 g sugar, and vanilla sugar for about 10 minutes, until pale and creamy. Whites: In a separate bowl, beat the egg whites with a pinch of salt, then gradually add the remaining 75 g sugar and beat until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the yolk mixture until just combined. Then sift in the dry ingredients in batches and fold them in carefully with a silicone scraper or whisk, keeping the batter light and airy. Pour the batter immediately into the prepared pan and gently smooth the surface with the silicone scraper.
- Place the pan in the preheated oven and bake for about 36 minutes. Baking time may vary, so begin checking after about 30 minutes. Insert a wooden skewer or the tip of a knife into the center of the sponge, reaching all the way to the base. If it comes out clean, with no wet batter attached, the sponge is done; a few dry crumbs are fine. Remove the sponge from the oven and let it cool briefly in the pan. Carefully release and remove the springform ring while the sponge is still slightly warm, then allow it to cool completely to room temperature.
Prepare the chocolate whipped cream
- Chop the dark couverture chocolate and place it in a bowl. Bring 400 g of the whipping cream briefly to a boil and pour it directly over the chopped chocolate. Let it stand for 1–2 minutes, then whisk until smooth and the chocolate is fully melted. Add the remaining 1000 g of whipping cream and stir until evenly combined, mixing gently without whipping. Cover the chocolate cream directly on the surface, for example with plastic wrap, and refrigerate until fully chilled.
- Add 50 g of sugar and the whipped cream stabilizer to the well-chilled chocolate cream. Beat with an electric hand mixer until the chocolate cream becomes noticeably firmer but remains easy to spread. Set aside 400 g of the chocolate cream for decoration and keep it well chilled.
Prepare the sponge cake layers
- Place a sheet of parchment paper on a cake lifter. Place the cake lifter with the parchment paper on top of the completely cooled sponge and carefully turn the sponge over together with the still-attached springform pan base. Carefully remove the springform pan base, then gently peel the parchment paper from the base of the sponge. Turn the sponge over again, place it directly on the work surface, and divide it into layers.
- Adjust the cake leveler so that the lowest cutting wire first removes only the dome that formed during baking. Then reposition the cutting wires to divide the sponge into four evenly thick layers. Turn the top sponge layer upside down and use it as the top layer of the cake. This creates a particularly clean and even top edge.
Assemble the cake
- Place the cake ring on the cake plate and adjust it to a 24 cm / 9.5-inch diameter. Arrange several rectangular strips of parchment paper so they overlap slightly beneath the area where the edge of the cake will sit. This keeps the cake plate clean while the cake is being finished. After frosting, the strips can be carefully pulled out.
- Place the bottom sponge layer inside the cake ring and spread 250 g of chocolate whipped cream evenly over it. Add the second sponge layer, press it down gently and spread another 250 g of chocolate whipped cream over it. Add the third sponge layer and cover it with another 250 g of chocolate whipped cream, creating three even inner layers. Place the inverted fourth sponge layer on top to form a clean upper edge. Spread some of the remaining chocolate whipped cream that was not reserved for decoration over the top and smooth the surface. Keep the rest well chilled for smoothing the sides later. Refrigerate the assembled cake for at least 2 hours until thoroughly chilled.
- Carefully loosen and remove the cake ring. Use the remaining chocolate whipped cream to even out the sides, then smooth them with an offset spatula. Refine the top surface again if needed. Carefully pull the parchment paper strips out from underneath the cake. Transfer the reserved 400 g of chocolate whipped cream to a piping bag and decorate the cake with twelve evenly sized chocolate whipped cream swirls. Finish by placing one chocolate decoration on each swirl.
Notes
For even rosettes, transfer the reserved 400 g of well-chilled chocolate whipped cream to a piping bag fitted with a star tip. Pipe the rosettes only onto the fully chilled and smoothly frosted cake. If the chocolate whipped cream has become too soft, refrigerate the filled piping bag for another 10–15 minutes before decorating. Finish by placing one chocolate decoration on each of the twelve rosettes.
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