Ultimate Moist Chocolate Layer Cake
Introduction
Ultimate Moist Chocolate Layer Cake, Craving something decadently chocolatey, rich, and irresistibly moist? Look no further than this Ultimate Moist Chocolate Layer Cake. Each bite delivers a melt-in-the-mouth experience with velvety chocolate cream and a glossy glaze that elevates the entire dessert to a patisserie-level showstopper. Whether you’re celebrating a special occasion or just in need of chocolate therapy, this cake is pure magic—and totally doable at home.
Ingredients
Highlight Ingredient: Dark Chocolate (120g + 150g + 150g)
Dark chocolate is the soul of this cake. Rich, bitter, and intense—it’s what gives the cake its signature depth and elegance. Choose a high-quality bar with at least 70% cocoa for best results.
🧾 Standard Measurements:
| Ingredients | 1x | 2x | 4x |
|---|---|---|---|
| Dark Chocolate | 120g | 240g | 480g |
| Unsalted Butter | 30g | 60g | 120g |
| Milk | 30ml | 60ml | 120ml |
| Eggs | 4 | 8 | 16 |
| Sugar (for yolks) | 50g | 100g | 200g |
| Vanilla Extract | 1 tsp | 2 tsp | 4 tsp |
| Heavy Cream (filling) | 90g | 180g | 360g |
| Heavy Cream (whipped) | 300g | 600g | 1200g |
| Sugar (for whipped) | 30g | 60g | 120g |
| Gelatine Powder | 9g | 18g | 36g |
| Cold Water (for gelatin) | 45ml | 90ml | 180ml |
| Cocoa Powder (glaze) | 50g | 100g | 200g |
| Water (glaze) | 85ml | 170ml | 340ml |
| Sugar (glaze) | 115g | 230g | 460g |
| Heavy Cream (glaze) | 85g | 170g | 340g |
Step-by-Step Directions 🧁
Step 1: Prepare the Chocolate Base (0:00 – 1:00)
Melt 120g dark chocolate and 30g unsalted butter over hot water (70-80°C).
Stir in 30ml milk to make a glossy chocolate mix.
Step 2: Egg Separation & Whipping (1:00 – 2:00)
Separate 4 eggs. Whisk the whites with a pinch of salt until foamy.
Gradually add 50g sugar in 3 batches until stiff peaks form.
Whip egg yolks with 1 tsp vanilla extract until pale and fluffy.
Step 3: Combining & Baking (2:00 – 3:30)
Fold egg yolks into the melted chocolate.
Gently fold in 1/3 of the egg whites, then the rest.
Pour into a baking tray and bake at 170°C for 20-25 minutes.
Cool completely.
Step 4: Chocolate Cream Filling (3:30 – 5:00)
Add 90g heavy cream to 150g melted dark chocolate.
Separately whip 300g heavy cream + 30g sugar to soft peaks.
Fold 1/3 of whipped cream into the chocolate, then combine with the rest.
Trim cake edges and cut into 3 layers. Apply cocoa syrup (see description).
Spread chocolate cream between layers and smooth the surface.
Let it chill for 3 hours in the fridge.
Step 5: Chocolate Glaze (6:00 – 9:00)
Bloom 9g gelatin in 45ml cold water for 10 minutes.
In a pan, mix 115g sugar + 50g cocoa powder, add 85ml water + 85g cream.
Heat till boiling, then remove from heat and add bloomed gelatin.
Strain mixture to remove bubbles and lumps. Cool to 28-30°C.
Pour over the chilled cake for a mirror glaze effect. Chill 30 mins before cutting.
Step 6: The Cut & Gold Dusting (Optional)
Use a hot knife (dip in water, wipe dry) for smooth slices.
Garnish with edible gold leaves for a luxurious finish.
✨ How to Make It Moist
The secret lies in two steps:
Gentle Folding: Preserves the airy structure of whipped egg whites.
Layered Moisture: Cocoa syrup between layers and whipped cream create that melt-in-mouth magic.
Never skip the syrup—it’s the hug your cake deserves!
🧪 10 Test Kitchen Tips
Always use room-temperature eggs for better volume.
Don’t over-mix egg whites—it breaks the foam.
Use quality chocolate (70%+ cocoa) for intensity.
Bloom gelatin fully for the perfect glaze.
Use a digital thermometer to pour glaze at 28-30°C.
Trim your cake edges for cleaner layering.
Apply syrup generously for moist results.
Chill cream before whipping—warm cream won’t fluff.
Use a mesh strainer for glaze—it removes clumps.
Always clean your knife before each slice—perfect cuts guaranteed.
🧊 How to Store This Cake
Store your cake in an airtight container in the fridge. It stays fresh and moist for up to 4 days. Let it sit at room temperature for 15 minutes before serving for best texture.
❄️ Can You Freeze It? (Yes, and Here’s How)
Absolutely! You can freeze this chocolate layer cake.
To freeze:
Once set and glazed, cut the cake into slices.
Wrap each slice tightly in plastic wrap, then in foil.
Store in a freezer-safe container or zip bag.
It can last for up to 1 month in the freezer.
To thaw:
Unwrap and let the slices thaw in the fridge overnight.
Let them sit at room temp for 10-15 minutes before serving.
The texture and moisture remain surprisingly intact thanks to the rich whipped cream and cocoa syrup layers.
🤝 nonvegkahani Community Tips
Rahul K. says:
“This is the cake I make every time I want to impress guests or surprise someone special. That shine on the glaze? Unreal. Moist, luxurious, and way better than store-bought! Don’t skip the cocoa syrup—it’s a game-changer!”
🍽️ Nutritional Information (Per Serving – 1 Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Carbs | 35g |
| Protein | 6g |
| Fat | 28g |
| Sugar | 22g |
| Saturated Fat | 15g |
| Fiber | 3g |
🎥 Best YouTube Video to Watch This Recipe
🔗 Watch on YouTube (Link can be customized as per real content)
❓ Frequently Asked Questions (FAQs)
1. Can I use milk chocolate instead of dark chocolate?
Yes, but the flavor will be sweeter and less intense. Reduce sugar by 10-15g to balance it.
2. Can I make this cake gluten-free?
This recipe is naturally flourless! So yes, it’s already gluten-free.
3. How do I know when the cake is fully baked?
Insert a toothpick—it should come out with moist crumbs, not wet batter.
4. What can I use instead of gelatin for the glaze?
You can use agar-agar, but adjust quantity and boiling method—it behaves differently.
5. Can I make the layers in advance?
Yes! Bake and store them wrapped in the fridge for up to 2 days before assembling.
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