Best Semisweet Chocolate Layer Cake With Vanilla Cream Filling Recipe Epicuriouscom Recipes

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

Steps:

• For filling and topping:
• Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
• For syrup:
• Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
• For cake:
• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
• Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
• Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
• Cut cake into 16 squares and serve.

CHOCOLATE PECAN LAYER CAKE

Steps:

• FOR CAKE:
• Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line pan bottom with parchment.
• Using electric mixer, beat butter in medium bowl until light. Add 1/2 cup sugar; beat until fluffy. Add yolks 1 at a time, beating after each addition. Mix in vanilla. Add flour, mix just until blended. Mix in pecans and chocolate. Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture in 3 additions.
• Transfer batter to pan. Bake until tester inserted into center comes out clean, about 55 minutes. Cool on rack 15 minutes. Run knife around sides of pan to loosen. Release pan sides. Cool.
• FOR GLAZE:
• Combine all ingredients in top of double boiler set over simmering water (do not allow pan to touch water). Stir until smooth. Cool until lukewarm but still pourable, about 45 minutes. Meanwhile, prepare filling.
• FOR FILLING:
• Combine cream, sugar and bourbon in medium bowl; beat until stiff peaks form.
• Using serrated knife, cut cake into 3 layers. Place bottom layer on plate. Spread half of cream filling over. Top with second layer. Spread remaining filling over. Top with remaining layer, cut side down. Slowly pour glaze over cake, allowing some to drip down sides of cake. Garnish cake with pecan halves. Chill until glaze sets, about 30 minutes.

CHOCOLATE SPOONFUL CAKE

Steps:

• Make cake layers:
• Preaheat oven to 375°F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.
• In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
• In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.
• In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.
• Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.
• Make filling/frosting:
• In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.
• Make glaze:
• In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.
• Assemble cake:
• With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/frosting.
• Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.