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.