Semisweet Chocolate Layer Cake with Vanilla Cream Filling

Name: Semisweet Chocolate Layer Cake with Vanilla Cream Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters all purpose flour; 1 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters buttermilk; 177 milliliters cake flour; 1 teaspoons coarse kosher salt; 158 milliliters light corn syrup; 414 milliliters (packed) dark brown sugar; 2 larges eggs; 1 teaspoon unflavored gelatin; 237 milliliters heavy whipping cream; 59 milliliters powdered sugar; 12 servings Additional powdered sugar; 510 grams semisweet chocolate, chopped; 6 Tbsps (3/4 stick) unsalted butter, room temperature; 1 teaspoons vanilla extract; 355 milliliters chilled whipping cream, divided

Semisweet Chocolate Layer Cake with Vanilla Cream Filling might be just the dessert you are searching for. One serving contains 762 calories, 7g of protein, and 42g of fat. This recipe serves 12. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have all purpose flour, coarse kosher salt, baking soda, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Chocolate Layer Cake with Cookies and Cream Filling, Chocolate Layer Cake With Raspberry Cream Filling, and Mocha Layer Cake With Chocolate-Rum Cream Filling.

Instructions

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.

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Butter

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Baking Paper

Oven

Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth.

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Chocolate

Water

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Sauce Pan

Bowl

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).

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All Purpose Flour

Brown Sugar

Vanilla

Butter

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Hand Mixer

Whisk

Bowl

Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate.

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Chocolate

Egg

Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.

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Buttermilk

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.)

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Wrap

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Oven

Place 2 tablespoons cold water in small bowl.

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Water

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Bowl

Sprinkle unflavored gelatin over; let stand 10 minutes to soften.

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Unflavored Gelatin

Bring 1/2 cup cream to boil in heavy small saucepan.

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Cream

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Sauce Pan

Add hot cream mixture to softened gelatin; stir until dissolved.

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Gelatin

Cream

Place in refrigerator just until cold, whisking frequently, about 5 minutes.

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Whisk

Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Using electric mixer, beat until peaks form.

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Vanilla Extract

Powdered Sugar

Cream

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Hand Mixer

Bowl

Add gelatin mixture and beat until peaks form.

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Gelatin

Place 1 cake on 8-inch cardboard round or tart pan bottom.

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Tart Form

Spread half of filling over. Top with second cake.

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Spread

Spread remaining filling over. Top with third cake. Chill on cardboard round 3 hours.

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Spread

Bring cream and corn syrup to simmer in heavy small saucepan.

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Corn Syrup

Cream

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Sauce Pan

Remove from heat.

Add chocolate; whisk until smooth. Cool.

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Chocolate

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Whisk

Place cake on rack set in large rimmed baking sheet.

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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.

Ingredients you will need

Spread

Equipment you will use

Whisk

Sauce Pan

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.

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Powdered Sugar

Serve immediately.