4 layered Chocolate Cake and Cream Dessert

This recipe gives you a delicious layered chocolate cake topped with two thick layers of cream. With just 4 simple ingredients, the recipe is very simple and requires minimum effort. It is a combination of delicious layers. The best part is, it does not require gelatin to set the layer or cream cheese. This layered chocolate cake dessert is perfect to impress your family and friends without any extra effort!

Ingredients

Ingredient Notes

• Eggs: Eggs are essential for the cake. They make the cake smooth and fluffy, bind all of the ingredients, and work as a levitating agent.
• Salt: Salt in baked goods enhances the sweetness and taste of other ingredients like vanilla or cocoa. In our recipe, it enhances the sweetness and chocolatey taste of cocoa.
• Sugar: Sugar is the main base of all desserts. We are using it to make the cake sweeter.
• Vegetable oil: Oil will make the cake soft and help it cook.
• Milk: Milk softens the cake by adjusting the consistency of the cake batter. We are also using milk as the main base of creams too.
• Bitter cocoa: Bitter cocoa will bring a deep, chocolatey taste to the cake.
• 00 flour: High-quality flour will make the cake soft and rich.
• Baking powder: The levitating agent helps raise the cake to an airy and fluffy texture.
• Cornstarch: It is the thickening agent for cream mixtures.

For cream mixture 1:

• Caramel cream pudding: Caramel Pudding mixture is the main flavor of the cream mixture 1.
• Creme Caramel Dessert: It make the cream more caramel flavored.

For cream mixture 2:

• Chocolate pudding: Chocolate Pudding mixture is the main flavor of the cream mixture 2.
• Chocolate cream dessert: It makes the cream more chocolatey and creamy.

Final layer:

• Water: To make the final chocolate layer.
• Instant coffee: It adds a coffee kick to the final chocolate layer and balances out the sweetness of the entire dessert.
• Chocolate pudding: It ensures the final chocolate layer is more decadent and chocolatey.

Preparation

For Cake Preparation:

• Add eggs, salt, and sugar to a mixing bowl. Whisk until the mixture is pale yellow and airy.
• Add oil and mix well.
• Add milk and mix well.
• Add bitter cocoa and mix to incorporate.

• Now, sieve the flour and baking powder into the mixture. Mix well to incorporate until no lumps of flour are visible.
• Pour the mixture into a 24×24 cake mold.
• Bake the cake in a preheated oven at 180 degrees C for 15 to 20 minutes.
• Once the cake is baked, remove it from the mold and cool completely at room temperature on a cooling rack.

For Cream mixture 1:

• In a saucepan, mix milk, cornstarch, and caramel cream pudding.
• Cook on low flame, stirring continuously until it thickens. Remove from heat.
• Add creme Caramel Dessert to the mixture and mix well.
• Set aside.

Cream mixture 2:

• Mix milk, cornstarch, chocolate cream dessert, and chocolate cream pudding in a saucepan.
• Cook on low flame, stirring continuously until it thickens. 
• Remove from heat when it thickens and set aside.

For Final Chocolate layer 

• In a saucepan, mix milk, coffee, and chocolate pudding.
• Cook on low flame, stirring continuously until it thickens. Remove from heat.
• Set aside.

Assembly:

• Once both creams are ready, layer Cream mixture 1 over the cake.
• Pour Cream mixture 2 on top of Cream mixture 1. Refrigerate for at least 2 to 3 hours.

Decorate:

• Cut the chilled dessert into equal slices.
• Top with crushed almonds before serving.

Recipe Video

Discover how to Layered Chocolate Cake with our detailed video tutorial, perfect for any occasion. Watch the step-by-step recipe video here!

Expert Tips

• Always prepare your mold before pouring in the cake mixture by greasing it with oil and dusting the flour over the mold.
• Ensure that the oven is preheating while you are making the cake batter.
• To check if the cake is cooked through, prick a toothpick. If it comes clean with a few crumbs of cake, it’s done. Otherwise, a batter-covered toothpick means it needs more time to bake, or a completely dry toothpick with few to no crumbs means you have overcooked the cake.
• Ensure the cake is at room temperature when pouring in the creamy mixture.
• Ensure the dessert is refrigerated for at least 3 hours for perfect texture.
• Adjust sugar quantities in Cream mixture 1 and 2 according to your sweetness preference.
• When cooking creams, maintain a low flame to prevent burning and ensure a smooth consistency.
• Take your time while layering the creams for a visually appealing presentation.

Variations

• Hazelnut: Mix finely chopped hazelnuts into Cream mixture 2 for a delightful nutty flavor that perfectly matches the chocolatey goodness.
• Cocoa dust and Maple Pecan: Dust the cake with cocoa. Drizzle maple syrup over the cocoa dusting and sprinkle chopped pecans for a sweet and nutty combination.

Storage

Store the 4-layered Chocolate dessert in an airtight container in the refrigerator for up to 2 days. We do not recommend freezing it to maintain its texture. Always serve chilled for the best taste experience.

• Cakes
• Chocolate Desserts
• cupcake and cookie
• No-Bake Recipes