Layered Chocolate Cake: Tall, Spongy, and Full of Surprises
This isn’t your everyday chocolate cake, it’s a towering marvel with a delicious twist at every layer. It is built on a light cocoa base and layered with a velvety filling enriched with evaporated milk and butter. What sets it apart is the delightful contrast of textures. It has a soft texture and the glossy smoothness of the chocolate filling, thickened with agar agar leads to a tasty cake.
Despite its impressive look and layered complexity, this cake comes together easily. It's the kind of dessert that doesn’t just taste incredible, but feels like an event. It is perfect for birthdays or celebrations.
What is Chocolate Cake?
Chocolate cake has been around long enough to survive everything from the Depression to dubious microwave mug cake trends, but it’s never been one to beg for attention. The version we’re talking about today owes its flair to the delicate structure of a chiffon sponge. This was an invention that first took off in America in the late 1940s when a baker named Harry Baker sold his airy creation to General Mills.
However, this cake has its own charms, it is moist, but not soggy and light, but not dry.
Pro Tips for the Best Chocolate Cake Ever
- Clean separation of your eggs is key. Any trace of yolk in the whites will ruin your meringue’s chances at fluffiness.
- Add sugar only once the egg whites look like soft, foamy clouds. You want firm but not dry peaks in the end.
- Line your mold with parchment or use acetate foil, as this gives a neater release and helps your layers stay sharp when it’s time to stack.
- Use a hot knife to get perfect slices. Dip your knife in hot water, wipe it dry, and glide through for clean, bakery-style cuts.
What Is Agar Agar and Why Is It in the Filling?
Agar agar is a seaweed-based thickener, similar to gelatin but entirely plant-based. It helps stabilize the filling without making it too firm.
Can I Make This Ahead of Time?
Absolutely! In fact, it’s better if you do. The flavors settle and improve after a few hours in the fridge. You can even bake the cake the day before and add the filling the next morning.
What If I Don’t Have Acetate Foil?
No panic. Parchment paper can be used, though it may not give the same clean lines. Just wrap it snugly around the cake when layering to keep the filling from spilling out.
Is This Cake Suitable for Vegans?
No, it isn’t because eggs, evaporated milk, and butter are the stars here. But you could experiment with egg replacers, dairy-free milks, and vegan butter if you're up for a challenge.
Ingredients
How to Make Layered Chocolate Cake
Whisk egg yolks and sugar in a large bowl until smooth. Add oil, milk, vanilla, salt, and mix again until well blended.
Whisk egg yolks and sugar in a large bowl until smooth. Add oil, milk, vanilla, salt, and mix again until well blended.
Sift in flour, cocoa, baking soda, and baking powder. Mix until you’ve got a smooth, lump-free batter.
Sift in flour, cocoa, baking soda, and baking powder. Mix until you’ve got a smooth, lump-free batter.
In a separate bowl, beat egg whites and lemon juice. Gradually add sugar while mixing, until you reach stiff peaks.
In a separate bowl, beat egg whites and lemon juice. Gradually add sugar while mixing, until you reach stiff peaks.
Add the whipped whites to the cocoa batter a little at a time. Use a spatula and gentle folding motions to help maintain the airiness.
Add the whipped whites to the cocoa batter a little at a time. Use a spatula and gentle folding motions to help maintain the airiness.
Pour the mixture into your prepared mold and bake at 160°C (320°F) for 50 minutes. Let it cool completely before even thinking about slicing.
Pour the mixture into your prepared mold and bake at 160°C (320°F) for 50 minutes. Let it cool completely before even thinking about slicing.
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Mix cornstarch and water in a small bowl. Then, in a pot, whisk together sugar, cocoa powder, evaporated milk, and agar agar.
Mix cornstarch and water in a small bowl. Then, in a pot, whisk together sugar, cocoa powder, evaporated milk, and agar agar.
Heat the pot on low and add the cornstarch mixture. Stir constantly until thickened.
Heat the pot on low and add the cornstarch mixture. Stir constantly until thickened.
Remove the pot from heat, add butter, and stir until smooth.
Remove the pot from heat, add butter, and stir until smooth.
Slice the cooled cake into three equal rounds. Place the first on a serving plate and wrap acetate foil around it. Spread a layer of filling, and repeat with the second and third layers.
Slice the cooled cake into three equal rounds. Place the first on a serving plate and wrap acetate foil around it. Spread a layer of filling, and repeat with the second and third layers.
Place the cake in the fridge for at least 3 hours to let it all come together. After time has elapsed, remove the acetate and use the remaining filling to coat the sides. Slice, serve, and enjoy the stacked surprise of textures and flavors.
Place the cake in the fridge for at least 3 hours to let it all come together. After time has elapsed, remove the acetate and use the remaining filling to coat the sides. Slice, serve, and enjoy the stacked surprise of textures and flavors.
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