Making a perfect layered chocolate cake with fresh cream involves using the right ingredients, following the correct steps, and ensuring each layer is light, fluffy, and moist. Here’s a guide to help you make a delicious layered chocolate cake with fresh cream that will impress your guests.
Ingredients:
For the Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Fresh Cream:
- 2 cups (480ml) heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
For the Ganache (Optional):
- 1/2 cup (120ml) heavy cream
- 4 ounces (115g) dark chocolate, chopped
Instructions:
1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, sugar, milk, oil, and vanilla extract together until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture and mix until fully incorporated. Be careful not to overmix, as this can make the cake dense.
- Once combined, add the boiling water to the batter and mix until smooth. The batter will be thin, but this is normal and ensures a moist cake.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. The top of the cake should spring back when touched lightly.
- Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
2. Make the Fresh Cream:
- While the cakes are cooling, whip the fresh cream. Place the heavy whipping cream, powdered sugar, and vanilla extract in a chilled mixing bowl.
- Using an electric mixer, beat the cream on medium-high speed until soft peaks form. Be careful not to overwhip, as this can turn the cream into butter.
- Once the cream has reached the desired consistency, set it aside in the refrigerator to keep it cool.
3. Prepare the Ganache (Optional):
- If you want a chocolate ganache topping, place the chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for a minute, then stir until smooth and glossy.
- Allow the ganache to cool and thicken slightly before using.
4. Assemble the Cake:
- Once the cake layers have completely cooled, use a serrated knife to level the tops of the cakes if they have domed up.
- Place one layer of the cake on a serving platter or cake stand.
- Spread a layer of whipped fresh cream over the top of the first cake layer, making sure to cover it evenly.
- Place the second cake layer on top and gently press it down.
- Frost the top and sides of the cake with the remaining whipped cream. You can use a spatula to smooth the cream or create decorative swirls and peaks.
- If desired, drizzle the ganache over the top of the cake for a rich, glossy finish.
5. Chill and Serve:
- For best results, refrigerate the cake for at least an hour before serving to allow the cream to firm up slightly and the flavors to meld.
- When ready to serve, slice the cake with a serrated knife, cleaning the knife between cuts for clean slices.
Tips for the Perfect Layered Chocolate Cake:
- Cake Moisture: The addition of boiling water in the batter helps create a super moist chocolate cake. Don’t be alarmed by the thin consistency of the batter.
- Whipped Cream: Make sure the cream is well-chilled before whipping to achieve the best texture. Overwhipping the cream can cause it to turn into butter.
- Cake Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake layers without the cream for up to 3 months.
- Flavor Variations: For a deeper chocolate flavor, you can add a tablespoon of instant coffee or espresso powder to the batter. This will enhance the richness of the chocolate without making it taste like coffee.
- Decorative Touch: Consider decorating the cake with chocolate shavings, cocoa powder, or fresh berries for an extra touch of elegance.
By following these steps, you will have a rich, decadent layered chocolate cake that is perfectly balanced with fresh cream and ganache. Enjoy!