Chocolate Layer Cake

Ingredients

• 400 g (2 cups)sugar
• 210 g (1 3/4 cups)cake flour
• 16 g (2 tablespoons)cornflour
• 1 teaspoonbicarbonate of soda
• 1 teaspoonfine sea salt
• 170 g (12 tablespoons)unsalted butter, melted
• 30 ml (2 tablespoons)orange olive oil
• 55 g (2/3 cup)unsweetened cocoa powder
• 180 ml (3/4 cup)prepared hot strong coffee
• 120 g (1/2 cup)full-fat Greek yoghurt
• 1 teaspoonvanilla
• 2eggs, separated
• 170 g (12 tablespoons)unsalted butter, melted
• 56 g (4 tablespoons)unsalted butter, softened
• 180 g (1 1/2 cups)sifted icing sugar
• 35 g (1/3 cup)freeze-dried strawberry powder
• 1/8 teaspoonfine sea salt
• 45–60 ml (3 to 4 tablespoons)whipping cream
• 480 ml (2 cups)prepared Bavarian cream or pastry cream
• 120 g (4 ounces)semisweet or bittersweet chocolate, cut into pieces
• 42 g (3 tablespoons)unsalted butter
• 22 ml (1 1/2 tablespoons)light corn syrup
• 15 ml (1 tablespoon)orange liqueur

Instructions

1. 1

   Prepare the pans

   Heat the oven to 175°C (350°F). Spray two 20 cm (8-inch) round cake pans with baking spray, line their bases with baking paper, then spray the paper.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the sugar, cake flour, cornflour, bicarbonate of soda and salt. Add the melted butter and orange olive oil, then beat on low speed until combined; the mixture may look crumbly.

3. 3

   Add the yolks

   Add the egg yolks and mix well.

4. 4

   Make the batter

   In another bowl, whisk the cocoa powder and hot coffee until blended. Add this mixture, the yoghurt and vanilla to the mixer, then beat until the batter is smooth.

5. 5

   Fold in whites

   In a small bowl, beat the egg whites to soft peaks, then fold them into the batter.

6. 6

   Bake the cakes

   Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs and the edges appear to pull away from the pans. Do not overbake.

7. 7

   Cool the cakes

   Leave the cakes in their pans on a wire rack for 10 minutes before turning them out. Peel away the baking paper, turn the cakes right side up on the rack and leave them to cool completely.

8. 8

   Fill and stack

   For easier slicing, chill the cooled cakes first, then cut each in half horizontally. Pipe or spread strawberry buttercream around the rim of each layer and spread Bavarian cream over the centre. Stack the layers.

9. 9

   Make buttercream

   Beat the buttercream ingredients together in the order given, then transfer the mixture to a piping bag.

10. 10

    Make the ganache

    Gently melt the chocolate and butter together. While the mixture is still warm, stir in the corn syrup and orange liqueur.

11. 11

    Finish the cake

    Let the ganache cool until it is pourable but not too runny. Pour it over the top of the cake and spread it with an offset spatula or the back of a spoon, allowing it to drip over the sides.

What is a chocolate layer cake?

A layer cake is built from multiple sponge layers joined with fillings and finished with a topping. This American-style version combines chocolate cake with a fruit-scented buttercream, a soft custard filling and ganache.

Orange notes run through the cake and its chocolate topping, while strawberry adds a bright, tangy contrast. The mix of creamy fillings and tender sponge makes each slice feel varied without relying on a single frosting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 702 calories, 8g protein, 82g carbs, 40g fat.

The cake flour and sugar supply most of the carbohydrates, while butter, olive oil, chocolate and cream contribute much of the fat. Eggs, yoghurt and the cream fillings provide some protein; serve a slice with fresh fruit for a simple way to balance the plate.

Building the chocolate batter

Coffee and cocoa: whisking them together before adding them to the bowl helps blend the cocoa smoothly and gives the chocolate batter a deep flavour. The hot coffee is an ingredient, not a separate finishing step.

Orange oil: its citrus aroma complements the chocolate and gives the sponge its distinctive scent. Mix it with the melted butter as directed so it disperses through the batter.

Folding in the egg whites

Soft peaks: beat the whites until they hold a gentle peak that bends over, rather than becoming stiff. Fold them in carefully to avoid knocking out too much of the air.

Even mixing: stop once no obvious streaks of egg white remain. A few careful folds help keep the batter light.

Checking the cakes

At 30 minutes: look for edges that are beginning to pull away from the pans and test the centre with a toothpick. A few moist crumbs are the cue to take the cakes out; a completely clean pick may mean they have baked longer than needed.

Cooling: give the cakes 10 minutes in their pans before turning them out, then cool them completely on a rack. Chilling before slicing can make the layers easier to cut evenly.

Filling and stacking neatly

Buttercream rim: pipe or spread it around each layer's edge to create a border. This helps keep the softer Bavarian cream contained in the middle.

Bavarian cream centre: spread it over the centre without pushing it right to the edge. Stack the layers gently so the filling stays between the cake rather than squeezing out.

Getting the ganache right

Gentle melting: melt the chocolate and butter together slowly, then stir in the syrup and orange liqueur while the mixture is warm. Avoid overheating, which can make the chocolate difficult to work with.

Pouring consistency: allow the ganache to cool until it flows but is not very runny. Spread it across the top with a spatula or the back of a spoon and let it fall over the edges.

Serving the cake

Serve slices as they are, or pair them with fresh strawberries for a fresh contrast to the rich filling. Unsweetened tea or coffee also works well alongside the chocolate and orange flavours.

For cleaner portions, use a sharp knife and wipe it between cuts. The chilled cake layers and soft cream filling are easier to slice neatly when the blade is clean.

Recipe notes & tips

• Line and spray the pans before mixing the batter so they are ready when it is time to bake.
• Separate the eggs while cold, then let them come to room temperature before mixing.
• Use a serrated knife to split the chilled cakes horizontally.
• Pipe the buttercream border evenly to help contain the Bavarian cream.
• Cool the ganache until it coats a spoon but still pours before topping the cake.

Variations

• Strawberry pieces: add finely chopped fresh strawberries between the layers, keeping them inside the buttercream border.
• More orange: add finely grated orange zest to the cake batter for a stronger citrus note.
• Dark chocolate: use bittersweet chocolate in the ganache for a less sweet finish.
• Pastry cream: use prepared pastry cream in place of Bavarian cream as listed.
• Coffee finish: serve each slice with a small cup of strong coffee to echo the flavour in the sponge.

Common mistakes to avoid

• Overbaking: take the cakes out when a toothpick has a few moist crumbs, rather than waiting for it to come out completely clean.
• Stiff egg whites: stop beating at soft peaks so they can be folded into the batter without breaking it up.
• Rough folding: fold gently and stop when the whites are just incorporated to retain their air.
• Warm cake layers: cool the cakes completely before slicing and filling to avoid softening the creams.
• Runny ganache: let it cool to a pourable consistency before spreading so it clings to the cake.

How to store

Because the cake contains Bavarian cream or pastry cream, cover it and refrigerate it; aim to eat it within 3 days. Let slices stand briefly at room temperature before serving for a softer texture.

Frequently asked questions