Description
Chocolate lovers rejoice with this mesmerizing Layered Chocolate Dream Cake that promises pure indulgence. Rich chocolate sponge, silky ganache, and luxurious buttercream create a dessert that will transport you to a world of sweet perfection.
Ingredients
Scale
Cake Layers:
- 4 eggs
- 180 grams (6.35 ounces) sugar
- 100 milliliters (3.4 fluid ounces) water
- 130 grams (4.6 ounces) flour
- 1 teaspoon baking powder
- 2–3 tablespoons cocoa powder
Cream and Filling Ingredients:
- 2 eggs
- 50 grams (1.76 ounces) sugar
- 150 milliliters (5.07 fluid ounces) condensed milk
- Vanilla extract
- 3 tablespoons starch
- 250 milliliters (8.45 fluid ounces) milk
- 250 grams (8.82 ounces) butter, softened
Liquid and Glaze Components:
- 150 milliliters (5.07 fluid ounces) water
- 2 tablespoons condensed milk
- 3 tablespoons cocoa powder
- 3 tablespoons sugar
- 4 tablespoons sour cream
- 50 grams (1.76 ounces) butter
Instructions
- Prepare the sponge foundation at 180°C by whisking eggs and sugar until voluminous and pale. Gently incorporate water, then delicately fold in sifted flour, cocoa, and baking powder until harmoniously blended.
- Transfer the batter into a prepared cake pan, ensuring even distribution. Bake for 25-30 minutes until a skewer emerges clean. Allow the sponge to cool completely at room temperature.
- Create the luxurious cream filling by combining eggs, sugar, condensed milk, and starch in a saucepan. Gradually introduce milk while continuously stirring to prevent lumps.
- Cook the cream mixture over medium heat, stirring constantly until it thickens to a custard-like consistency. Remove from heat and let it cool completely.
- Whip butter until creamy and smooth. Gradually incorporate the cooled milk mixture and vanilla, beating until the filling reaches a silky, spreadable texture.
- Slice the cooled sponge horizontally into layers. Prepare an impregnation liquid by mixing water and condensed milk.
- Delicately brush each cake layer with the impregnation mixture to enhance moisture and flavor. Spread the cream filling generously between layers and across the top.
- For the chocolate glaze, combine cocoa powder, sugar, sour cream, and butter in a saucepan. Heat gently, stirring until the mixture becomes glossy and smooth.
- Pour the warm chocolate glaze evenly over the assembled cake, allowing it to cascade down the sides.
- Refrigerate the cake for 4-6 hours or overnight to set and develop deeper flavors. Slice and serve chilled for optimal taste and texture.
Notes
- Ensure eggs are at room temperature for better incorporation and fluffier texture when beating the biscuit base.
- Use a light hand when folding flour to prevent deflating the batter, maintaining a delicate, airy cake structure.
- Sift cocoa powder and flour together to eliminate lumps and create a more uniform, smooth cake texture.
- When cooking cream filling, stir continuously to prevent scorching and achieve a silky, lump-free consistency.
- Brush cake layers with milk mixture generously but not excessively to keep the cake moist without becoming soggy.
- For a gluten-free version, substitute wheat flour with almond or coconut flour and use gluten-free baking powder.
- Enhance flavor by adding a splash of coffee or rum to the impregnation mixture for deeper chocolate notes.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 455
- Sugar: 36g
- Sodium: 150mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg