Decadent Chocolate Layer Cake


For Chocolate Sponge Cake:

4 eggs
120g sugar
80g sour cream
100g vegetable oil
175g wheat flour
55g cocoa powder
12g baking powder
2g salt
For Cream:

400g cream cheese (Mascarpone)
100g sour cream
250g condensed milk
55g cocoa powder
For Frosting:

100g dark chocolate (50% cocoa)
40g milk
60g butter
For Interlayers:

100g water
50g sugar
18g Cognac or Brandy (optional)


For Chocolate Sponge Cake:

Preheat the oven to 180°C (350°F) and grease two 20 cm (8-inch) round cake pans.
In a mixing bowl, beat the eggs and sugar until light and fluffy.
Add sour cream and vegetable oil, mixing until well combined.
Sift in the flour, cocoa powder, baking powder, and salt, then fold into the egg mixture until just combined.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For Cream:
8. In a mixing bowl, combine cream cheese, sour cream, condensed milk, and cocoa powder until smooth and creamy.

For Frosting:
9. In a heatproof bowl, melt the dark chocolate with milk over a pot of simmering water, stirring until smooth.

Remove from heat and stir in the butter until fully melted and incorporated.
For Interlayers:
11. In a saucepan, combine water and sugar over medium heat, stirring until the sugar is dissolved.

Remove from heat and stir in Cognac or Brandy (if using).

Prep Time: Varies | Baking Time: 25-30 minutes | Total Time: Varies

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