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Chocolate Dream Cake

This Six layer Chocolate Cake with vanilla cream filling, chip and chocolate sauce .. really .. is much exquisite chocolate, it’s true. But sometimes we need to give a small gift. Enjoy

Adapted from Salted-Caramel Six-Layer Chocolate Cake by Martha Stewart

For the Cake

  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 1 tablepoon baking soda
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 4 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons safflower oil
  • 2 teaspoons pure vanilla extract

For white Frosting

  • 3/4 cup butter at room temperature
  • 3 1/2 cups confectioners’ sugar, sifted (more or less for desired consistency)
  • 1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistancy
  • 2 teaspoons vanilla

For the Frosting

  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup confectioners’ sugar
  • Coarse salt
  • 1 pound semisweet chocolate, chopped, melted, and cooled


1 Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

2 Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

3 Make the white Filler Frosting : using an electric mixer, cream the butter in a bowl, add the vanilla, and the confectioners’ sugar alternately with the cream, in increments until you reach the desired spreading consistency.

4 Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

5 Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup white filler frosting over top. Top with another cake layer, and repeat with remaining white filler frosting and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.

6 Frosting: Frost top and sides of cake in a swirling motion.
Garnish with grated chocolate, chocolate chips and chocolate sprinkles and drizzle with choclate sauce.



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