Ingredients
Cake Batter
- Eggs - 6 pieces
- Sugar - 250 grams (8.8 ounces or about 1.1 pounds)
- Vegetable oil - 100 milliliters (3.4 fluid ounces)
- Baking soda - 1/2 teaspoon
- Cocoa powder - 6 tablespoons
- Honey - 3 tablespoons
- Flour - 600 grams (21 ounces or about 1.3 pounds) (additional for dusting)
Cream
- Butter - 250 grams (8.8 ounces or about 1.1 pounds)
- Condensed milk (boiled) - 1 can
- Vanilla extract
- Cocoa powder - 2 tablespoons
- Vegetable oil - 2 tablespoons
Filling
- Cake trimmings
- Brandy or Coffee - 70 milliliters (2.4 fluid ounces)
- Any jam (apricot recommended, or condensed milk) - as needed
Glaze
- Cocoa powder - 3 tablespoons
- Sugar - 3 tablespoons
- Water - 5 tablespoons
- Vegetable oil - 2 tablespoons
Equipment
- Stand Mixer
A stand mixer will make combining the ingredients a breeze. If you don't have one, a hand mixer will work too, but it will take a bit more elbow grease!
- Double Boiler
Using a double boiler helps prevent your ingredients from burning. If you don’t have one, just place a heatproof bowl over a pot of simmering water.
- Baking Sheets
Ensure your baking sheets are non-stick or lined with parchment paper to avoid the layers sticking.
Instructions
Step 1
Making the Batter
Step 2
Baking the Layers
Step 3
Preparing Cream and Filling
Step 4
Making the Glaze
Step 5
Assembling the Cake
Servings
If you're looking to serve this cake in a way that leaves a lasting impression, here are a few ideas to try:
🍰 Serve Chilled: Chill the cake in the fridge for a few hours before serving. This allows the flavors to meld together, making each bite a chocolatey paradise.
🍇 Add Fresh Berries: Top each slice with fresh berries like raspberries or strawberries. The tartness will complement the richness of the cake, offering a balanced flavor profile.
☕ Pair with Coffee: Serve your cake slices with a cup of freshly brewed coffee. The robust flavor of the coffee enhances the chocolate, creating a delightful pairing.
Enjoy this cake at your next party, holiday gathering, or just as a treat to make an ordinary day special. 🎉
Variations
Want to enjoy this delicious chocolate cake but need a gluten-free or vegan version? No problem!
- 👉 Gluten-Free: Swap the regular flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for structure.
- 🌱 Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Substitute the butter with a vegan butter and use coconut condensed milk instead of regular condensed milk.
These substitutes ensure you can enjoy this delightful cake no matter your dietary preferences or restrictions! 🌟
Faq
- How do I know when my cake layers are done?
You'll know the layers are done when they start to brown around the edges and a toothpick inserted comes out clean.
- Can I make this cake without a stand mixer?
Yes, you can use a hand mixer; just be prepared to spend a little more time and effort mixing the batter and cream.
- How far in advance can I make this cake?
You can make this cake up to 2 days in advance. Just keep it refrigerated and glazed right before serving.
- Can I freeze the cake layers?
Yes, you can freeze the baked cake layers for up to a month. Thaw them in the fridge overnight before assembling the cake.
- How do I avoid air bubbles in my batter?
To avoid air bubbles, mix at a low speed and tap your mixing bowl on the counter a few times before transferring the batter to the baking sheets.
- Can I use a different type of frosting?
Absolutely! A cream cheese or whipped cream frosting would work wonderfully with this chocolate cake.
