Semisweet Chocolate Layer Cake with Vanilla Cream Filling Recipe

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Semisweet Chocolate Layer Cake with Vanilla Cream Filling
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Ingredients
19
Count
Nutrition
1146
Calories
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Ingredients:

Directions:

  1. For cake: Preheat oven to 325°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper round; butter parchment. Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth.
  2. Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend (mixture will be crumbly). Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate. Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.
  3. Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment. Cool cakes completely. (Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.)
  4. For cream filling: Place 2 tablespoons cold water in small bowl. Sprinkle unflavored gelatin over; let stand 10 minutes to soften.
  5. Bring 1/2 cup cream to boil in heavy small saucepan. Add hot cream mixture to softened gelatin; stir until dissolved. Place in refrigerator just until cold, whisking frequently, about 5 minutes.
  6. Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Using electric mixer, beat until peaks form. Add gelatin mixture and beat until peaks form.
  7. Place 1 cake on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake. Spread remaining filling over. Top with third cake. Chill on cardboard round 3 hours.
  8. For ganache: Bring cream and corn syrup to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool.
  9. Place cake on rack set in large rimmed baking sheet. Spread half of ganache over top and sides of cake. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm, whisking often. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
  10. Cut out paper heart shapes of differing sizes and arrange atop cake. Sift powdered sugar over. Carefully lift hearts from cake. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1145.94 Kcal (4798 kJ)
Calories from fat 816.17 Kcal
% Daily Value*
Total Fat 90.69g 140%
Cholesterol 221.41mg 74%
Sodium 282.96mg 12%
Potassium 561.59mg 12%
Total Carbs 88.69g 30%
Sugars 62.57g 250%
Dietary Fiber 4.57g 18%
Protein 8.4g 17%
Vitamin C 0.3mg 1%
Vitamin A 0.7mg 23%
Iron 3.1mg 17%
Calcium 107.3mg 11%
Amount Per 100 g
Calories 450.87 Kcal (1888 kJ)
Calories from fat 321.12 Kcal
% Daily Value*
Total Fat 35.68g 140%
Cholesterol 87.12mg 74%
Sodium 111.33mg 12%
Potassium 220.96mg 12%
Total Carbs 34.9g 30%
Sugars 24.62g 250%
Dietary Fiber 1.8g 18%
Protein 3.31g 17%
Vitamin C 0.1mg 1%
Vitamin A 0.3mg 23%
Iron 1.2mg 17%
Calcium 42.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.7
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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