Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 200 grams dark chocolate
- 200 ml heavy cream
- Fresh raspberries
- Blueberries
- Blackberries
- Whipped cream
- Fresh mint leaves
Directions
Preheat oven to 350°F (175°C).
Line a rectangular baking tray with parchment paper.
Sift together flour, cocoa, baking powder, baking soda, and salt in a bowl.
In a separate bowl, whisk eggs and sugar until light and fluffy.
Add oil, buttermilk, and vanilla to the egg mixture, mixing until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Spread batter evenly into the prepared tray and bake for 20–25 minutes.
Let the baked item cool completely, then cut it into three even rectangles.
Heat milk in a saucepan until just simmering.
In a bowl, whisk egg yolks, sugar, and cornstarch.
Slowly pour the hot milk into the yolk mixture while continuously whisking.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat, stir in vanilla and butter.
Cover the custard with plastic wrap touching the surface and let it cool completely.
Heat cream in a saucepan until hot but not boiling.
Pour the hot cream over chopped chocolate and let it sit undisturbed for 2 minutes.
Stir the chocolate mixture until smooth and glossy, then mix in butter.
Place one sponge layer on a serving plate.
Pipe the cooled vanilla cream dots evenly across the first sponge layer.
Add the second sponge layer and repeat the cream piping.
Top with the third sponge layer and spread the chocolate ganache evenly over the top.
Frequently Asked Questions
How can I make this Chocolate & Vanilla Cream Layer Cake ahead of time?
You can bake the chocolate cake layers up to two days in advance and store them tightly wrapped at room temperature. Ensure the vanilla cream filling is made on the day of assembly, as dairy-based fillings are best when fresh. Once assembled, refrigerate the cake until about 30 minutes before serving for the best texture.
What can I substitute for buttermilk in this layer cake recipe?
If you don't have buttermilk, you can easily create a substitute by mixing 1/2 cup of regular milk with 1/2 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes. This acidic addition is crucial for reacting with the baking soda to ensure your cake bakes up light and fluffy at 350°F (175°C).
Why is my chocolate cake layer dense, and how can I fix it for next time?
A dense layer often results from overmixing the batter after adding the wet ingredients, which develops the gluten in the 1 cup of all-purpose flour too much. For a lighter result, gently fold the wet ingredients into the dry mixture until just combined, ensuring you don't overwork it before baking.
