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Preheat your oven to 180°C (350°F) and grease and line your baking pan with parchment paper.
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
Add the eggs and vegetable oil, stirring until just combined.
In a separate bowl, mix the cocoa powder with boiling water until smooth. Let it cool slightly, then add to the batter, mixing until everything is combined and smooth.
Bake the Cake:
Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan.
Prepare the Chocolate Cream Filling:
In a saucepan, combine the condensed milk, cocoa powder, and milk. Stir over low heat until smooth.
Add the dark chocolate and continue to cook, stirring frequently, until the chocolate is melted, and the mixture has thickened slightly to a creamy consistency. Let the filling cool to room temperature.
Assemble and Soak the Cake:
Once the cake has cooled, cut it into two or three layers (depending on desired thickness).
Place the first layer on a serving plate and brush with a portion of the milk to soak.
Spread a layer of the chocolate cream filling over the cake layer.
Repeat the soaking and filling process with the remaining layers, finishing with a layer of cream on top.
Prepare the Chocolate Glaze:
In a heatproof bowl, melt the milk chocolate and butter together over a pot of simmering water (double boiler method), stirring until smooth.
Pour the chocolate glaze over the top of the cake, spreading it to cover the surface evenly.
Garnish and Serve:
Let the cake sit at room temperature for a few minutes to allow the glaze to set slightly. For a firmer glaze, refrigerate the cake for 30 minutes before slicing.
Serve and enjoy this rich, decadent chocolate cake!
Nutrition Facts (Per Serving, Approximate)
Calories: 520 kcal
Carbohydrates: 60 g
Protein: 8 g
Fat: 26 g
Saturated Fat: 12 g
Fiber: 4 g
Sodium: 180 mg
Sugar: 48 g
Frequently Asked Questions (FAQs)
Can I substitute dark chocolate with milk chocolate? Yes, but the filling will be sweeter. Adjust the sugar if needed.
How can I make this cake dairy-free? Substitute dairy milk with almond or coconut milk, and use dairy-free chocolate and condensed milk.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cake? Yes, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months.
What pairs well with this cake? Fresh berries or whipped cream balance the cake’s rich flavors.
Tips for Making the Best Rich Chocolate Layer Cake
Use High-Quality Chocolate: Dark chocolate with a high cocoa percentage enhances the cake’s depth of flavor.
Soak Each Layer Evenly: The milk soak keeps the cake layers moist without becoming soggy.
Cool Completely Before Glazing: Letting the cake cool fully helps the glaze set smoothly.
Prepare Ahead: This cake tastes even better the next day as the flavors meld together.
Experiment with Garnishes: Add a sprinkle of cocoa powder, chocolate shavings, or chopped nuts on top for extra flair.
Storage Tips
In the Refrigerator: Store in an airtight container for up to 3 days.
In the Freezer: Freeze for up to 2 months, wrapped tightly. Thaw in the refrigerator before serving.
Conclusion
This Rich Chocolate Layer Cake with Creamy Chocolate Filling and Milk Chocolate Glaze is a decadent, show-stopping dessert that’s perfect for any chocolate lover. With its moist, rich layers and smooth cream filling, this cake promises a burst of chocolate flavor in every bite. Great for celebrations or cozy indulgences, this cake is a must-try for anyone who loves homemade, luxurious treats. Enjoy this delightful recipe with family and friends for a truly memorable dessert experience!
