Chocolate Layered Cream Cake

This Chocolate Layered Cream Cake is an elegant dessert made with soft layers of chocolate sponge filled with light cream and finished with a glossy chocolate topping. Beautifully decorated and indulgent, it is perfect for birthdays, holidays, or special occasions.

Why You’ll Love This Recipe

This cake is both visually stunning and delicious. The layers of moist chocolate cake and fluffy cream create a balanced dessert that is rich yet not overly heavy. It looks impressive on the table, making it an excellent centerpiece for celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Vegetable oil or melted butter

• Vanilla extract

• Buttermilk or whole milk

• Heavy cream (for filling)

• Powdered sugar (for filling)

• Cream cheese or mascarpone (optional, for stability in cream filling)

• Dark chocolate (for glaze)

• Heavy cream (for glaze)

• Chocolate shavings or curls (for garnish)

Directions

1. Preheat oven and grease three round cake pans.

2. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, beat sugar and eggs until fluffy. Add oil, vanilla, and buttermilk.

4. Mix in the dry ingredients until just combined.

5. Divide batter evenly among the cake pans and bake until a toothpick comes out clean.

6. Allow cakes to cool completely.

7. Whip heavy cream with powdered sugar (and cream cheese if using) until stiff peaks form.

8. Spread cream filling between each cake layer.

9. Prepare glaze by melting dark chocolate with heavy cream until smooth.

10. Pour glaze over the cake, letting it drip down the sides.

11. Garnish with chocolate curls or shavings before serving.

Servings and timing

This recipe makes about 12 servings.
Preparation time: 30 minutes
Baking time: 35 minutes
Cooling and assembling: 1 hour
Total time: Approximately 2 hours and 5 minutes

Variations

• Add fresh berries between layers with the cream.

• Use white or milk chocolate glaze for a twist.

• Add a splash of coffee to the batter for mocha flavor.

• Replace cream filling with chocolate mousse for extra richness.

• Make mini layered cakes using small pans or molds.

storage/reheating

Store covered in the refrigerator for up to 4 days. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Do not microwave as the cream filling will melt.

FAQs

Can I bake the cake layers in advance?

Yes, wrap cooled layers in plastic wrap and store for up to 2 days or freeze for longer.

What type of cream is best for the filling?

Heavy whipping cream works best; adding mascarpone helps stabilize it.

Can I use milk chocolate for the glaze?

Yes, but reduce the cream slightly for a thicker consistency.

How do I prevent the cake from crumbling when slicing?

Chill the cake for 30 minutes before cutting with a sharp knife.

Can I add fruit inside the layers?

Yes, strawberries, raspberries, or cherries work wonderfully.

Can this be made gluten-free?

Yes, substitute the flour with a gluten-free baking blend.

How do I keep the cream filling from melting?

Keep the cake refrigerated until serving and avoid leaving it at room temperature too long.

Can I turn this into cupcakes?

Yes, bake as cupcakes and fill with cream, topping with chocolate glaze.

What’s the best garnish besides chocolate curls?

Fresh berries, nuts, or edible gold dust are great alternatives.

Can I use store-bought frosting instead of cream?

Yes, but whipped cream filling gives a lighter, more delicate texture.

Conclusion

Chocolate Layered Cream Cake is a show-stopping dessert that combines soft chocolate sponge with layers of light cream and a glossy chocolate finish. Elegant yet achievable, this cake is perfect for making any occasion feel truly special.

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