Best 3 Semisweet Chocolate Layer Cake With Vanilla Cream Filling Recipes

Indulge in a delectable journey with our semisweet chocolate layer cake, a masterpiece of culinary artistry that tantalizes taste buds and captivates hearts. This divine creation features layers of moist and fluffy chocolate cake, each layer generously filled with a luscious vanilla cream that bursts with flavor in every bite. The cake's rich chocolate frosting, adorned with intricate swirls and delicate chocolate shavings, adds an irresistible touch of elegance and decadence.

Accompanying this extraordinary cake are two additional recipes that elevate the dessert experience to new heights. Discover the secrets of crafting a velvety smooth chocolate ganache, perfect for drizzling over the cake or serving as a rich and creamy dipping sauce. For those who prefer a lighter touch, learn the art of creating a delicate vanilla buttercream, ideal for frosting cupcakes or adding a touch of sweetness to your favorite baked goods.

Whether you're a seasoned baker or just starting your culinary adventure, these recipes will guide you through each step with precision and clarity. Detailed instructions, helpful tips, and stunning visuals ensure a successful baking experience. So, gather your ingredients, preheat your oven, and embark on a delightful journey of baking bliss.

Here are our top 3 tried and tested recipes!

CHOCOLATE CAKE WITH GANACHE AND VANILLA MOUSSE FILLING

Chocolate Cake with Ganache and Vanilla Mousse Filling image

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

Ingredients

1 package Devil's food cake mix 15.25oz (Betty Crocker Preferred)
1 package vanilla instant pudding mix 3.3 or 3.4oz
1 cup low fat plain yogurt (can sub any plain yogurt any fat content)
1 cup vegetable oil
4 large eggs
½ cup warm water
1 teaspoon pure vanilla extract
2 cups semisweet chocolate chips
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon pure vanilla extract
1 small box vanilla instant pudding mix (3.3 or 3.4 oz)
1 1/2 cups heavy whipping cream
1 1/2 cups real semi-sweet chocolate chips
1/4 cup brown sugar
1/4 cup salted butter
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt

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

THREE-LAYER CHOCOLATE GANACHE CAKE

Three-Layer Chocolate Ganache Cake image

This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 22

Ingredients

4 cups all-purpose flour
2-1/4 cups sugar
3/4 cup baking cocoa
4 teaspoons baking soda
2-1/4 cups mayonnaise
2-1/4 cups brewed coffee, cold
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
3/4 cup miniature semisweet chocolate chips
GANACHE:
8 ounces semisweet chocolate, chopped
2 cups heavy whipping cream
1 teaspoon vanilla extract
GLAZE:
8 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1/4 cup butter, cubed

Steps:

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

Mocha Layer Cake with Chocolate-Rum Cream Filling image

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

Ingredients

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

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 the necessary ingredients and equipment ready.
Use High-Quality Chocolate: The quality of the chocolate you use will greatly impact the final flavor of the cake. Opt for semisweet chocolate with a cocoa content of at least 58%.
Temper the Chocolate: Tempering the chocolate ensures that it has a smooth, glossy finish and a stable texture. This involves heating and cooling the chocolate in a specific way.
Cream the Butter and Sugar Until Light and Fluffy: This step incorporates air into the mixture, resulting in a lighter, more tender cake.
Gradually Add the Eggs: Add the eggs one at a time, beating well after each addition. This prevents the mixture from curdling.
Do Not Overmix the Batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the Cakes at the Right Temperature: The cakes should be baked at a moderate temperature (350°F) to ensure even baking and prevent the cakes from rising too quickly and falling.
Let the Cakes Cool Completely: Allow the cakes to cool completely before assembling the layer cake. This will prevent the frosting from melting.
Make the Vanilla Cream Filling While the Cakes are Cooling: This will give the filling time to chill and thicken.
Frost the Cake Smoothly: Use a spatula or piping bag to frost the cake smoothly. If desired, you can also decorate the cake with additional chocolate shavings, sprinkles, or fresh berries.

Conclusion:

With its rich chocolate flavor, creamy vanilla filling, and elegant appearance, this semisweet chocolate layer cake is sure to be a hit at any occasion. By following the tips and instructions provided in this recipe, you can create a delicious and impressive dessert that will delight your taste buds. This cake is perfect for birthdays, anniversaries, or any special celebration.