Best 3 Semisweet Chocolate Layer Cake With Vanilla Cream Filling Recipes
Are you seeking an indulgent treat that combines the rich depth of semisweet chocolate with the ethereal lightness of vanilla cream? Look no further! This article will guide you through the process of creating a delectable semisweet chocolate layer cake with a luscious vanilla cream filling. With its alternating layers of moist, tender chocolate cake and pillowy-soft vanilla cream, this cake is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will empower you to craft a masterpiece that will be the centerpiece of any celebration.
Here are our top 3 tried and tested recipes!
CHOCOLATE CAKE WITH GANACHE AND VANILLA MOUSSE FILLING
This is a chocolate cake to put other chocolate cakes to shame! The basic cake is built around some cake mix hacks to keep the baking simple but with true homemade flavor. The vanilla mousse filling is also very easy to whip up. Instead of having to fuss with frosting the cake you just pour an easy ganache over the top layer - chocolate and done! Please note that this cake is best served chilled and that the leftovers have to be refrigerated.
Provided by Mirlandra
Categories Dessert
Number Of Ingredients 18
Steps:
- Tip: A great cake is baked in such a way that it rises flat and doesn't need to be leveled! The sides and bottom will be more tender and the entire cake is taller and more fluffy. See the full tutorial here.
Nutrition Facts : Calories 868 kcal, Carbohydrate 27 g, Protein 6 g, Fat 45 g, SaturatedFat 27 g, Cholesterol 163 mg, Sodium 139 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING
This recipe is from an old "professional" cookbook I have. I have posted it in reply to a message board request. "This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld. "
Provided by Dee514
Categories Dessert
Time 6h18m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.
- Remove from heat.
- Add 20 ounces chocolate; whisk until melted and smooth.
- Whisk in rum and vanilla.
- Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.
- Cover; let stand at room temperature.
- Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
- For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves.
- Remove from heat; mix in rum.
- Cover and let stand up to 1 day.
- For cake: Preheat oven to 350°F.
- Butter 9x9x2-inch metal baking pan.
- Line bottom with waxed paper; butter paper.
- Combine vanilla and coffee powder in cup; swirl to dissolve coffee.
- Sift flour, cocoa, and baking soda into small bowl.
- Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.
- Beat in vanilla-coffee mixture.
- Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.
- Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
- Fold 1/3 of whites into yolk mixture.
- Fold in half of flour mixture.
- Fold in half of remaining whites, then remaining flour mixture, then remaining whites.
- Transfer batter to prepared pan; gently spread to even thickness.
- Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes.
- Cool in pan on rack (cake may shrink slightly).
- Cut around pan to loosen cake.
- Turn out onto work surface; peel off paper.
- Using long serrated knife, cut cake horizontally in half.
- Place 1 half, cut side up, on platter.
- Drizzle half of syrup (about 3 1/2 Tablespoons) over cake.
- Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.
- Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
- Drizzle remaining syrup over cut side of second cake layer.
- Place second layer, syrup side down, atop filling; press to adhere.
- Rewarm topping over low heat just until pourable.
- Pour topping onto top center of cake.
- Using small spatula, spread topping to edges, being careful to keep it from spilling over.
- Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours of chilling.
- Cut cake into 16 squares and serve.
MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING
Categories Cake Coffee Mixer Chocolate Dessert Bake Christmas Valentine's Day Winter Birthday Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 21
Steps:
- For filling and topping:
- Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
- For syrup:
- Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
- For cake:
- Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
- Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
- Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
- Cut cake into 16 squares and serve.
Tips:
- Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use Quality Ingredients: The quality of your ingredients will greatly impact the taste of your cake. Use high-quality semisweet chocolate, unsalted butter, and fresh eggs.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the Cake Layers Evenly: To ensure that the cake layers bake evenly, rotate the pans halfway through the baking time.
- Let the Cake Layers Cool Completely: Before you assemble the cake, let the cake layers cool completely. This will help prevent the cake from falling apart.
- Make the Vanilla Cream Filling Ahead of Time: The vanilla cream filling can be made up to 2 days in advance. This will save you time on the day you're assembling the cake.
- Use a Piping Bag to Fill the Cake: A piping bag will help you to evenly distribute the vanilla cream filling between the cake layers.
- Chill the Cake Before Serving: Chilling the cake before serving will help the frosting to set and the flavors to meld together.
Conclusion:
This semisweet chocolate layer cake with vanilla cream filling is a delicious and decadent dessert that is perfect for any special occasion. With its rich chocolate flavor, creamy vanilla filling, and fluffy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this semisweet chocolate layer cake a try. You won't be disappointed!
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