Step-by-step instructions
- Preheat your oven to 170°C (340°F). Grease two 20 cm round cake pans and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, stir together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add the eggs, vegetable oil, milk, and vanilla extract to this mixture. Beat until you achieve a smooth batter.
- Carefully add the hot water or hot coffee to the batter. Don’t worry if it seems runny—this is perfectly normal.
- Divide the batter evenly between the two prepared pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Once done, allow the cakes to cool completely. After cooling, cut each cake in half horizontally to make four layers.
- In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Place the first cake layer on a serving plate and spread a layer of whipped cream on top.
- Continue layering the other cake pieces with whipped cream in between until all layers are used.
- Refrigerate the assembled cake for 20-30 minutes to set.
- For the ganache, heat the liquid cream in a saucepan until hot but not boiling.
- Pour the hot cream over the chopped dark chocolate. Let it sit for 2 minutes before stirring until glossy and smooth.
- Gently pour the ganache over the chilled cake, allowing it to drip over the edges beautifully.
- Chill again for an additional 15-20 minutes to set the ganache further, making it easier to slice.
- Slice and serve your delicious cake.
Best ways to enjoy it
Serving this creamy chocolate layer cake is an art in itself. You can dust the top with cocoa powder or grated chocolate for an elegant touch. Pair it with fresh berries, vanilla ice cream, or a cup of coffee for the perfect dessert experience. Consider adding a sprig of mint for a pop of color!
Keeping leftovers fresh
If you find yourself with leftover cake (though it’s unlikely!), it’s important to store it properly. Keep the cake in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze the individual layers wrapped tightly in plastic wrap for up to 3 months. Just remember to allow it to thaw in the refrigerator before serving.
Helpful cooking tips
- Use Room Temperature Ingredients: This makes for a smoother batter and helps the cake rise evenly.
- Don’t Skip the Coffee: Adding hot coffee enhances the chocolate flavor, making it richer.
- Whip Cream Properly: Be careful not to over-whip; it should be thick yet still spreadable for perfect layering.
Creative twists
Feel like customizing your cake? Try substituting the cocoa powder with different flavors like matcha or adding espresso powder for a coffee flair. You might also opt for a cream cheese frosting between the layers instead of whipped cream for a tangy twist. For a crunch factor, sprinkle chopped nuts or cookie crumbs over each cream layer!
FAQs
How long does it take to make this cake?
This cake typically takes around 1 hour and 15 minutes from start to finish, including baking and chilling time.
Can I use different types of flour?
Absolutely! You can replace all-purpose flour with whole wheat flour for a denser texture or gluten-free flour to cater to dietary needs.
How do I ensure my ganache turns out shiny?
Make sure the cream is hot but not boiling, and allow the chocolate to sit before stirring. This helps in achieving that velvety finish!
Whipping up a creamy chocolate layer cake is not just about satisfying a sweet tooth—it’s about creating special moments. This cake has everything to impress, indulge, and delight. Go ahead, give this recipe a try, and witness the magic unfold!
