Chocolate and Cream Layer Cake

Average: 0 (0 votes)
(0 votes)
Chocolate and Cream Layer Cake
share Share
bookmark_border Copy URL
1 hr 30 min.
ready in 6 h. 30 min.
Ready in


For the chocolate layer cake
6 egg yolks
6 egg whites
200 grams sugar
1 packet Vanilla sugar
100 grams Pastry flour
50 grams cornstarch
50 grams cocoa powder
For the filling
120 grams sugar
200 milliliters milk
300 grams Double cream
8 sheets clear gelatin
200 grams Whipped cream
1 centiliter Rum
For decoration
60 grams Couverture
100 grams Double cream
2 sheets white gelatin
200 grams Whipped cream
Chocolate shaving (for Besträuen)
How healthy are the main ingredients?
sugarWhipped creamsugar

Preparation steps


Measure out and prepare all ingredients and set in place.


For the chocolate layer cake, mix egg yolks, half of sugar and vanilla sugar until creamy.


Whip egg whites and fold in remaining sugar before stiff peaks form and continue to mix until stiff.


Fold egg whites into egg yolk mixture. Mix flour, cocoa powder and cornstarch in a separate bowl and sift over egg mixture and carefully fold into batter.


Cut parchment paper into 5 circles, each about 25 cm (approximately 10 inches) diameter and divide batter onto paper and bake at 175°C (approximately 350°F) for about 10 minutes. Place on a wire rack. Moisten baking paper with water, if needed and remove and let cool completely.


For the filling, soak gelatin in cold water for about 10 minutes. In a saucepan, heat sugar until caramelized and pour in milk and bring to a boil and stir well and remove from heat. Squeeze gelatin and stir into hot milk mixture until dissolved. Allow to cool until mixture starts to gel.


Mix heavy cream and rum until stiff and fold into cream filling mixture.


Place first chocolate cake layer in bottom of springform pan and spread with 1/5 of cream filling. Repeat steps until cream and chocolate layers are in place and final layer is cream filling. Cover and refrigerate for about 3 hours. Remove the springform pan rim.


For decoration,  soak gelatin in cold water for about 10 minutes, until softened. Melt chocolate in a double boiler and stir in cream. Squeeze out gelatin and dissolve in warm chocolate mixture and stir until smooth and creamy and let cool. Beat remaining cream until stiff and fold into chocolate mixture.


Spread chocolate cream in a rounded dome over cake surface and spread over cake sides to coat completely. 


Refrigerate cake for about 2 hours. To serve, sprinkle chocolate curls over surface and press chocolate curls gently into place on edges of cake and cut into pieces.