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Indulge in a slice of decadence with this Layered Chocolate Cream Cake featuring a rich egg yolk center. Perfect for special occasions, this show-stopping dessert combines moist chocolate cake with a creamy filling, creating a tantalizing taste experience that will leave your guests craving more. Whether it’s a birthday, anniversary, or just because, this cake is sure to impress.
Why You’ll Love This Recipe
This layered chocolate cream cake is not just a feast for the eyes; it’s a celebration of flavors and textures. The combination of rich chocolate, velvety cream, and the surprise of a luscious egg yolk center makes every bite unforgettable.
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- Visually stunning layers that create a dramatic presentation.
- Decadent chocolate flavor paired with creamy filling.
- Perfect for celebrations or as a special treat.
- Simple ingredients that come together beautifully.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 4 large egg yolks
- 1/2 cup powdered sugar
- Extra cocoa powder for dusting (optional)
How to Make Layered Chocolate Cream Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water (batter will be thin), then pour evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes are cooling, prepare the filling. In a medium bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
- In a separate bowl, whisk the egg yolks until smooth. Gently fold the egg yolks into the whipped cream until well combined.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of the cream filling on top.
- Carefully place the second cake layer on top and finish with the remaining cream filling on top and the sides of the cake.
- If desired, dust the top with cocoa powder for a finishing touch. Serve chilled or at room temperature.
Tips for the Best Results
- Ensure your ingredients are at room temperature for better incorporation.
- Don’t skip the boiling water; it helps to make the cake incredibly moist.
- Chill the cake for at least an hour before serving to set the cream filling.
Easy Variations
- Substitute the heavy cream with coconut cream for a dairy-free version.
- Add a layer of raspberry or strawberry jam between the cake layers for a fruity twist.
- Top with chocolate shavings or fresh berries for added flair.
What to Serve With It
- A scoop of vanilla ice cream for a classic pairing.
- Fresh berries for a burst of freshness.
- A drizzle of chocolate sauce for extra indulgence.
Storage and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, serve chilled or at room temperature. The cake can also be frozen for up to 2 months; simply wrap tightly in plastic wrap and aluminum foil.
Recipe Card
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup heavy cream
4 large egg yolks
1/2 cup powdered sugar
Extra cocoa powder for dusting (optional)
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Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be thin) and pour into prepared pans.
5. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, then transfer to wire racks.
6. Beat heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
7. Whisk egg yolks until smooth, then fold into whipped cream.
8. Place one cake layer on a serving plate and spread half of the cream filling on top.
9. Place the second cake layer on top and finish with the remaining cream filling.
10. Dust with cocoa powder if desired and serve.
Notes:
Chill before serving for best flavor and texture.
