How to Make a Lush Chocolate Bavarian Cream Cake

How to Make a Lush Chocolate Bavarian Cream Cake

If you’re a fan of indulgent desserts that combine the richness of chocolate with the smoothness of Bavarian cream, this Chocolate Bavarian Cream Cake is a perfect treat for you. A luscious and decadent cake, this dessert features layers of moist chocolate cake, velvety Bavarian cream, and a luxurious chocolate ganache. It’s the kind of cake that’s perfect for birthdays, holidays, or any occasion where you want to impress guests with your baking skills.

Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 cup sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup boiling water

For the Bavarian Cream:

• 2 cups heavy cream
• 1 ½ teaspoons unflavored gelatin
• 2 tablespoons cold water
• 4 large egg yolks
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Chocolate Ganache:

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream

Instructions

1. Prepare the Chocolate Cake

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure the cakes come out easily.

In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set this dry mixture aside.

In a separate large mixing bowl, whisk together the sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Slowly pour in the boiling water, mixing until the batter is smooth. This will result in a thinner batter, but don’t worry – it’s supposed to be like that.

Pour the batter evenly into 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 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Bavarian Cream

While the cake is cooling, it’s time to prepare the Bavarian cream. Start by blooming the gelatin: place the gelatin powder into a small bowl and add 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.

In a medium saucepan, combine the milk, 1 cup of heavy cream, and vanilla extract. Heat the mixture over medium heat until it begins to simmer, but don’t let it boil.

In a separate bowl, whisk together the egg yolks and sugar until well combined and slightly pale in color. Gradually pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper them. Slowly add the egg yolk mixture back into the saucepan with the milk and cream, stirring constantly.

Cook the mixture over medium heat, whisking constantly, until it thickens and reaches a custard-like consistency. Once thickened, remove it from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.

Pour the Bavarian cream mixture into a bowl and cover it with plastic wrap, making sure the wrap touches the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then place it in the refrigerator for at least 2 hours, or until it’s firm and set.

3. Make the Chocolate Ganache

To prepare the chocolate ganache, heat the remaining 1 cup of heavy cream in a saucepan over medium heat until it starts to simmer. Remove from heat and add the chopped chocolate. Let the chocolate sit in the hot cream for a few minutes to melt, then stir until smooth and glossy. Let it cool slightly before using.

4. Assemble the Cake

Once the chocolate cake layers are completely cool, carefully slice each cake in half horizontally to create four layers.

Place the first cake layer on a serving platter. Spread a layer of Bavarian cream over the top, smoothing it evenly to the edges. Add the second layer of cake and repeat the process with the Bavarian cream. Continue this process until all the layers are stacked.

Once the top layer of cake is in place, pour the chocolate ganache over the entire cake, allowing it to drip down the sides. Use a spatula to smooth the ganache over the top and sides of the cake. Refrigerate the cake for at least 2 hours to let the layers set and the ganache firm up.

5. Serve and Enjoy

Before serving, allow the cake to sit at room temperature for about 15-20 minutes to soften the Bavarian cream and ganache. Slice and enjoy the rich, creamy, and chocolatey goodness of this luscious Chocolate Bavarian Cream Cake.

Tips and Variations:

• For Extra Flavor: You can add a teaspoon of espresso powder to the chocolate cake batter for a deeper chocolate flavor.
• Decorative Touches: Garnish the top of the cake with chocolate shavings, fresh berries, or a dusting of cocoa powder for added visual appeal.
• Customizing the Bavarian Cream: Feel free to add flavor variations to the Bavarian cream, such as a splash of liqueur (like Grand Marnier or Amaretto) or even a little orange zest for a citrusy twist.

This Chocolate Bavarian Cream Cake is a showstopper that’s perfect for any special occasion. The rich chocolate cake, creamy Bavarian filling, and glossy ganache make for a dessert that’s truly indulgent and hard to resist!