SEMISWEET CHOCOLATE LAYER CAKE WITH VANILLA CREAM FILLING
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly Wedding Vanilla Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 22
Steps:
- For cake:
- Preheat oven to 325°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper round; butter parchment. Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth.
- Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend (mixture will be crumbly). Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate. Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment. Cool cakes completely. (Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.)
- For cream filling:
- Place 2 tablespoons cold water in small bowl. Sprinkle unflavored gelatin over; let stand 10 minutes to soften.
- Bring 1/2 cup cream to boil in heavy small saucepan. Add hot cream mixture to softened gelatin; stir until dissolved. Place in refrigerator just until cold, whisking frequently, about 5 minutes.
- Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Using electric mixer, beat until peaks form. Add gelatin mixture and beat until peaks form.
- Place 1 cake on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake. Spread remaining filling over. Top with third cake. Chill on cardboard round 3 hours.
- For ganache:
- Bring cream and corn syrup to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool.
- Place cake on rack set in large rimmed baking sheet. Spread half of ganache over top and sides of cake. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm, whisking often. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
- Cut out paper heart shapes of differing sizes and arrange atop cake. Sift powdered sugar over. Carefully lift hearts from cake. Serve immediately.
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debra homan
d_homan@gmail.comI can't wait to see how this cake turns out.
Yeimi Flores
flores-yeimi17@gmail.comI'm going to make this cake for my friend's birthday. I hope she likes it!
Rajender Kumar
rk@gmail.comI'm allergic to nuts, so I'll have to substitute the walnuts in this recipe.
Rekha Sardar
rekha.sardar@yahoo.comI'm not a big fan of chocolate cake, but I'm willing to try this recipe.
RaKib _AhMed
rakib_@yahoo.comThis recipe seems a little complicated, but I'm up for the challenge.
Jamie Myers
m_jamie@yahoo.comI'm not sure if I have all of the ingredients, but I'm going to try to make this recipe anyway.
Ebz Ebra
ebra-ebz53@yahoo.comThis recipe looks delicious. I'm going to make it this weekend.
Mehmood tareen
mehmood_tareen@gmail.comI can't wait to try this recipe!
Brock Prescott
pbrock@hotmail.comThis cake is perfect for any occasion.
Mohamed Sennou
s_m@gmail.comThis recipe is a keeper! I will definitely be making it again.
Khadim Shah
s-khadim@yahoo.comI would love to try this recipe again with a different type of frosting.
gatcha stuck
sg32@yahoo.comOverall, this was a good recipe, but I would make a few changes next time.
Nishidha Ghimire
ng@yahoo.comI had some trouble getting the cake to rise properly, but it still tasted good.
Lisa Hunter
hunter.l8@hotmail.comThe cake was a little dry, but the frosting was delicious.
MD: SAGOR
s.m@hotmail.co.ukThis cake was a little too sweet for my taste, but it was still very good.
Yarelis Peña Zúñiga
z_y0@yahoo.comI would definitely recommend this recipe to anyone who loves chocolate cake.
Tphi Ensm
t-ensm@aol.comThe vanilla cream filling was the perfect complement to the chocolate cake. It was light and fluffy, and it didn't overpower the chocolate flavor.
Accidental Genious
accidental@gmail.comThis cake was so easy to make, and it turned out beautifully. I'm not much of a baker, but I was able to follow the recipe easily.
Joy Sawe
j82@gmail.comI made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he had ever had.
Chase Rising
rising-c@gmail.comThis chocolate layer cake with vanilla cream filling was a hit at my party! The cake was moist and fluffy, and the filling was light and creamy. Everyone loved it!