A wonderful chocolate layer cake with chocolate cream cheese buttercream frosting: the dream of everyone who likes chocolate! In fact almost every chocolate dessert is something amazing to eat, especially when it is moist and with delicious chocolate frosting. And this particular cake is really impressive as it is made of six delicious layers, each one covered by the velvety frosting! It is a real dream come true! That’s why I called it Dreamy Chocolate Layer Cake.
And what about the decoration? These delicious looking balls on top and on the side are not only for decoration purposes but are also very tasty chocolate truffles. They are made with the leftovers from the layers and the frostings. So easy to make that you won’t believe it! They are probably the fastest stylish decoration that you can imagine. Now I realise they even resemble a bit Christmas tree balls so I would recommend this cake for Christmas or New Year’s Eve too 🙂
I have to say there was no particular idea in my head before starting to prepare that Dreamy Chocolate Layer Cake with Chocolate Truffles. Just wanted a chocolate layer cake. The idea for the truffles came later, when I realised that both layers had a very uneven tops after baking. I had to trim a significant part in order to make them flat. It came up to my mind that these leftovers could be used for the decoration: why not for truffles. The only thing I needed was to break the trimmed pieces in crumbs, to mix them with little part of the frosting, to make balls and to coat them in sprinkles and cocoa powder. Great idea which contributed for the wonderful finish of the cake.
Very unfortunately I did not have time again to make photos of the baking process. I baked the layers at night one weekend and assembled the cake in the next one. I barely managed to spent one hour to take the photos as I was in a rush – normally each photo session takes me two. Nevertheless, as the cake was so good, I can’t wait for the next time when I will make it again. Hopefully I will manage to take more detailed photos then.
- 4 eggs
- 200 g brown sugar
- 100 g granulated sugar
- 300 g self raising flour
- 50 g cocoa powder
- 120 ml vegetable oil
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/3 teaspoon salt
- 200 g full fat yogurt
- 120 g dark chocolate
- 400 ml whipping cream
- 2 tbs powdered sugar
- 1 teaspoon vanilla extract
- 100 g powdered sugar
- 125 g butter softened
- 175 g cream cheese at room temperature
- 100 g dark chocolate melted
- 1 teaspoon rum extract
Preheat the oven to 180 °C (350 °F). Line the bottoms of two 18-20-cm (8-inch) cake pans with circles of baking paper. Grease the pans well inside, onto the paper and on the sides.
In a medium bowl combine flour, baking powder, cocoa powder, cinnamon and salt and whisk gently.
In a large mixing bowl beat eggs with the two kinds of sugar and vanilla at high speed of the mixer for about 10 minutes. When the mixture thickens and increases its volume, add the vegetable oil. Beat until homogeneous (2-3 minutes).
Lower the speed of the mixer and add the yogurt. Mix shortly until combined. Add the dry ingredients and continue mixing until completely absorbed.
Divide the batter between the two prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Let the cakes cool for 10-15 minutes in the pans before removing them. They must reach room temperature before assembling the cake. Ideally refrigerate the two cakes for at least 1-2 hours before cutting them in layers.
Refrigerate the heavy cream for 6 to 8 hours in the top rack of the fridge.
In a large mixing bowl whip 350 ml of the cold heavy cream with vanilla and the powdered sugar until very thick. Place it in the fridge while melting the chocolate.
Break the chocolate into pieces and combine it with 50 ml heavy cream in a heatproof bowl. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts and the mixture becomes homogeneous.
With a rubber spatula carefully fold the chocolate mixture into the whipped cream until the mixture becomes smooth and uniform.
In a large mixing bowl beat butter and powdered sugar for 3-4 minutes, until creamy. Add cream cheese and rum extract and beat until combined. Little by little add the melted chocolate and beat until absorbed in the frosting. Beat a bit more until the frosting becomes fluffy and creamy.
Using a large serrated knife trim any uneven parts of the cakes. Cut each cake horizontally in 3 equal layers. Place one layer on a serving plate and generously spread on top Chocolate Mousse (about 1/5 of the whole quantity). Cover with another layer. Continue the process until using all 6 layers. Keep 1 tbs of the frosting for the truffles.
Spread the Chocolate Cream Cheese Buttercream Frosting on top and all around the cake.
Decorate with Chocolate truffles.
Break the trimmed parts of the cake into crumbs and combine them with 1 tbs leftover frosting. Mix well and make balls out of the mixture. Coat them with chocolate sprinkles and cocoa powder.