This Ultimate Chocolate Layer Cake is a decadent treat, featuring rich sponge layers soaked in a sweet syrup, filled with creamy chocolate and nut filling, and covered in a luscious chocolate ganache. Topped with crushed nuts, this cake combines texture and flavor for a truly indulgent dessert experience.
Why You'll Love This: For chocolate lovers, this cake is a dream come true. Every component, from the moist sponge cake to the creamy filling and rich ganache, is infused with chocolate. The addition of nuts adds a delightful crunch that contrasts beautifully with the smooth textures of the cream and ganache, making each bite satisfyingly complex.
Perfect Occasion: This cake is perfect for celebrations, be it birthdays, anniversaries, or any special occasions that call for something extra decadent. It's also ideal for holiday gatherings where you want to impress your guests with a show-stopping dessert.
Decoration Tips:
- Sprinkle the top with more crushed nuts for added texture and a professional finish.
- Consider adding a few edible gold leaves or chocolate curls to elevate its elegant appearance.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich chocolate flavors.
Ingredients:
For the Sponge Cake:
- 5 eggs, separated
- 1.5 cups sugar, divided
- 1 heaping tablespoon cocoa powder
- ½ cup cornstarch
- Slightly less than 1 cup flour
- 1 packet vanilla
- 1 packet baking powder
For Syrup:
- 1 cup hot water
- 1 tablespoon sugar
For the Filling:
- Chocolate with pistachios or chocolate-coated candies
For the Cream:
- 1 packet cream (200ml)
- 2 packets whipped cream powder
- 3-4 tablespoons milk
- 1 teaspoon cocoa powder
- 2-3 tablespoons chocolate spread
For the Ganache:
- 1 box cream
- 170g mixed milk and dark chocolate
- 3 tablespoons coarsely chopped nuts (hazelnuts or pistachios)
- Prepare the Sponge:
- Separate the egg whites and yolks. Beat the whites with half the sugar until stiff peaks form.
- Beat the yolks with the remaining sugar until pale. Gradually add cocoa, cornstarch, flour, vanilla, and baking powder, mixing until smooth.
- Gently fold the egg whites into the yolk mixture. Pour into a 22 cm springform pan lined with parchment paper.
- Bake in a preheated oven at 170°C (338°F) for about 45 minutes. Do not open the oven door for the first 35 minutes. Check doneness with a toothpick. Cool in the pan, inverted on a rack.
- Make the Syrup:
- Dissolve 1 tablespoon of sugar in 1 cup of hot water and set aside.
- Prepare the Cream:
- Whip the cream, milk, and whipped cream powder for 2-3 minutes until fluffy. Add cocoa and chocolate spread, beat until combined.
- Assemble the Cake:
- Slice the cooled cake horizontally into three layers. Soak each layer with the prepared syrup.
- Spread the cream mixture between the layers and add a layer of chocolate or candies.
- Prepare the Ganache:
- Heat the cream without boiling and remove from heat. Add the chocolate and stir until melted. Mix in the chopped nuts.
- Pour the warm ganache over the cake, spreading evenly.
- Chill and Serve:
- Refrigerate the cake for 3-4 hours to set. Carefully transfer to a serving plate using two spatulas.
- Decorate as desired and serve chilled.
Enjoy this Ultimate Chocolate Layer Cake with its rich layers and indulgent ganache, perfect for making any occasion extra special!