Why Make This Recipe
This Chocolate & Vanilla Cream Layer Cake is a beautiful and delicious dessert that everyone will love. It combines rich chocolate with creamy vanilla, making it perfect for birthdays, celebrations, or just for a sweet treat. The layers are light, fluffy, and easy to make, bringing a delightful mix of flavors and textures to your table.
How to Make Chocolate & Vanilla Cream Layer Cake
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/3 cup (40 g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 3 large eggs
- 3/4 cup (150 g) sugar
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) buttermilk (or milk with 1 tsp lemon juice)
- 1 tsp vanilla extract
- 2 cups (480 ml) milk
- 1/2 cup (100 g) sugar
- 3 egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tsp vanilla extract
- 1 tbsp butter
- 200 g dark chocolate (good quality, chopped)
- 200 ml heavy cream
- 1 tbsp butter
- Fresh raspberries
- Fresh blueberries
- Fresh blackberries
- Whipped cream (optional)
- Fresh mint leaves
Directions
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Preheat the oven to 350°F (175°C). Line a rectangular baking tray with parchment paper. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs and sugar until light and fluffy. Add the vegetable oil, buttermilk, and vanilla, mixing until smooth. Gradually fold in the dry ingredients. Spread the batter evenly into the tray and bake for 20–25 minutes. Let it cool and then cut into 3 even rectangles.
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Heat the milk in a saucepan until just simmering. In a bowl, whisk the egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the yolk mixture while whisking. Return it to the saucepan and cook on low heat until thickened. Remove from heat, stir in the vanilla and butter. Cover with plastic wrap touching the surface and let cool. Pipe into a pastry bag for neat layering.
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Heat the cream until hot but not boiling. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy, then mix in the butter.
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Place one sponge layer on a serving plate. Pipe vanilla cream dots evenly across. Add the second sponge and repeat the cream layer. Top with the third sponge and spread the chocolate ganache smoothly. Pipe small swirls of whipped cream and decorate with berries and mint leaves.
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Refrigerate for at least 1 hour before slicing for clean layers.
How to Serve Chocolate & Vanilla Cream Layer Cake
Serve the Chocolate & Vanilla Cream Layer Cake chilled. You can slice it into squares or wedges. It looks great on a cake stand and pairs wonderfully with a cup of coffee or tea.
How to Store Chocolate & Vanilla Cream Layer Cake
To store the cake, keep it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to store it longer, consider freezing individual slices wrapped in plastic wrap.
Tips to Make Chocolate & Vanilla Cream Layer Cake
- Make sure to properly measure your ingredients for the best results.
- Allow the cake layers to cool completely before assembling. This will prevent the cream from melting.
- Feel free to use your favorite berries or fruits for decoration.
Variations
You can try different flavors for the cream, such as lemon or strawberry, to customize the cake to your liking. You could also add layers of fruit jam between the cake layers for added sweetness.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cake layers and cream a day ahead, then assemble it the day you plan to serve.
2. What can I use instead of buttermilk?
You can use regular milk mixed with 1 teaspoon of lemon juice or vinegar to create a buttermilk substitute.
3. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate if you prefer a sweeter flavor. Just adjust the sugar in the recipe if needed.
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