This chocolate cream layered cake is absolutely everything you’ve been dreaming of if you’re a chocolate lover like me! I still remember the first time I made this beauty for my sister’s birthday, and honestly, I was convinced it would be a complete disaster. However, surprisingly, it turned out to be one of those magical baking moments where everything just clicks perfectly together.
What Is Chocolate Cream Layered Cake?
Simply put, this is the kind of dessert that makes people stop mid-conversation and ask for the recipe. Furthermore, it’s a multi-layer chocolate sponge cake filled with rich, velvety chocolate cream and topped with a glossy chocolate ganache. Additionally, each bite delivers that perfect balance of light, fluffy cake and decadent cream that melts beautifully on your tongue.
Recipe
PAN SIZE
20 × 20 cm square pan or adjustable frame
BASE LAYER
Chocolate biscuits finely crushed 250 g
Unsalted butter melted 120 g
Mix biscuits and butter until evenly coated
Press firmly into the pan
Chill 20 minutes
VANILLA CREAM LAYER
Cream cheese full fat room temperature 400 g
Powdered sugar 120 g
Vanilla extract 2 teaspoons
Cold heavy cream 300 ml
Beat cream cheese with sugar and vanilla until smooth
Whip cream to soft peaks
Fold gently into cream cheese mixture
Spread evenly over the chilled base
Refrigerate 30 minutes
CHOCOLATE MOUSSE LAYER
Dark chocolate 200 g
Heavy cream 250 ml
Heat 120 ml cream until hot but not boiling
Pour over chopped chocolate
Stir until smooth and glossy
Cool to lukewarm
Whip remaining cream to soft peaks
Fold chocolate mixture into whipped cream
Spread gently over vanilla layer
Chill 1 hour
GANACHE TOP
Dark chocolate 120 g
Heavy cream 120 ml
Heat cream until hot
Pour over chocolate and stir smooth
Cool slightly
Pour over cake and tilt for even coverage
FINAL CHILL
Refrigerate 4 to 6 hours or overnight
SERVING NOTES
Use a hot knife for clean layers
Texture is creamy with firm slices
Best served slightly chilled
STORAGE
Refrigerate up to 4 days
Freezing not recommended