Ultimate Decadent Chocolate Delight: Triple Layer Cake with Luxurious Chocolate Glaze

Chocolate Layer Cake with Chocolate Glaze Recipe

Overview

Indulge in the ultimate chocoholic’s delight with this decadent Chocolate Layer Cake topped with a luscious Chocolate Glaze. While it requires some time and effort, the results are well worth it. This recipe allows you to prepare components in stages, making it ideal for planning ahead and assembling the cake on the day of serving. The prep time includes chilling periods to ensure optimal texture and flavor.

• Total Time: 5 hours 25 minutes
  • Prep Time: 5 hours (includes chilling time)
  • Cook Time: 25 minutes

Ingredients

• For the Filling:

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  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 5 tablespoons butter
  • 6 ounces bittersweet chocolate, chopped
  • 1 teaspoon vanilla extract

• For the Cake:

  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons strong brewed coffee, cooled
  • 2 tablespoons buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract

• For the Chocolate Glaze:

  • 2 cups heavy cream
  • 12 ounces bittersweet chocolate, chopped
  • 2 tablespoons light corn syrup

Instructions

For the Filling:

1. Prepare the Filling: Begin by bringing the milk to a simmer in a heavy medium saucepan. Remove from heat.

2. Mix the Sugar and Cornstarch: In a large bowl, combine the sugar and cornstarch. Beat in the egg yolks until well incorporated.

3. Combine the Mixtures: Gradually whisk the hot milk into the yolk mixture. Transfer the combined mixture back to the saucepan.

4. Thicken the Filling: Over medium heat, whisk the mixture until it boils and thickens, which should take about 1 minute.

5. Incorporate Chocolate and Butter: Remove from heat and whisk in the chopped chocolate, butter, and vanilla extract until smooth.

6. Chill the Filling: Transfer the filling to a medium bowl. Allow it to cool, stirring occasionally. Once cooled, cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until cold, for at least 3 hours.

For the Cake:

1. Preheat and Prepare: Preheat your oven to 325°F (165°C). Butter a 17 1/4 x 11 1/2 x 1-inch jelly roll pan and line it with parchment paper.

2. Sift and Mix Dry Ingredients: In a large bowl, sift together the sugar, flour, baking soda, baking powder, and salt.

3. Prepare Liquid Ingredients: In a separate medium bowl, whisk together the coffee, buttermilk, vegetable oil, eggs, and vanilla extract.

4. Combine Batter: Add the liquid ingredients to the dry ingredients, mixing just until combined.

5. Bake the Cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven until a tester inserted into the center comes out clean, about 20 minutes.

6. Cool and Assemble: Allow the cake to cool completely in the pan on a wire rack. Once cooled, run a small knife around the edges of the pan, then invert the cake onto a work surface. Peel off the parchment paper and trim any tough edges. Cut the cake crosswise into three 5×10 1/2-inch pieces.

7. Assembly: Place one cake layer on a serving platter. Spread half of the chilled filling evenly over the cake layer. Top with the second cake layer and spread the remaining filling over it. Finally, place the third cake layer on top.

For the Chocolate Glaze:

1. Prepare the Glaze: Bring the heavy cream to a simmer in a large saucepan over low heat. Add the chopped chocolate and whisk until smooth.

2. Incorporate Corn Syrup: Remove the saucepan from heat and stir in the light corn syrup until well combined.

3. Cool and Glaze the Cake: Allow the glaze to cool until barely lukewarm. Pour the lukewarm glaze over the top and sides of the assembled cake, ensuring it covers completely. Use a spatula to smooth the sides.

4. Chill the Cake: Refrigerate the cake for at least 2 hours to allow the glaze to set.

5. Serve: This cake can be prepared a day ahead. Cover and keep refrigerated until ready to serve.

Nutritional Information (Per Serving):

• Calories: 6238.5
• Total Fat: 332.8g
  • Saturated Fat: 149.8g
• Cholesterol: 2089.2mg
• Sodium: 2974.1mg
• Total Carbohydrates: 760.4g
  • Fiber: 29.7g
  • Sugar: 512g
• Protein: 93.3g

Tips for Success:

• Make Ahead: Both the filling and cake layers can be prepared ahead of time. Store the filling in the refrigerator for up to 2 days and the cake layers wrapped in plastic for up to 1 day before assembling.

• Chilling Time: Ensure the filling is thoroughly chilled before assembling the cake to achieve the best texture and stability.

• Glazing Technique: For a smooth finish, pour the glaze over the cake while it is still slightly warm but not hot. This allows it to spread evenly without dripping excessively.

• Storage: Once assembled, cover the cake tightly and store in the refrigerator. Bring to room temperature before serving for the best taste and texture.

Conclusion

This Chocolate Layer Cake with Chocolate Glaze is a show-stopping dessert that’s perfect for any occasion, especially for chocolate enthusiasts. With its rich flavors and luxurious texture, it’s sure to become a favorite among your family and friends. Plan ahead to make the most of its preparation stages, and enjoy the satisfaction of creating a masterpiece in your own kitchen.