My son was turning 11 years old, so it was time again for me to roll up my sleeves and create his favorite of all time birthday cake. To sum up this gem of a recipe: It’s a cake with regular chocolate cake layers (each cut in half to make 4 layers), but spread with jam, filled with chocolate flavored whipped cream, and covered in a chocolate glaze.
I have my pans ready even before I make the batter. I’ve also melted some chocolate that will go into the batter.
The batter is pretty thick.
Once out of the oven, you have to cut each of the layers in half so that you have a total of 4 layers. The cake is pretty crumbly, so be careful when cutting and moving the layers.
The best part is the whipped cream filling, which I put on top of a thin layer smearing of jam. Rather than use the jam right out of the jar, I stir it a bit and sometimes even heat it a little so that it’s more spreadable.
The whipped cream filling makes the cake a bit lighter, elegant, and downright delicious.
Stack up the layers.
Here is the chocolate glaze.
Applying the glaze to the sides of the cake is the hardest part, as well as cutting the cake layers evenly. I don’t think I succeeded in making a smooth-looking cake, but since this cake tastes so good, I was forgiven. It helped that I piped some decorations on it. Without the decorations, I have to admit that it looks a little sad.
Because the cake does not have heavy and sugary buttercream frosting, the upshot is that you can have a big piece and not feel like a brick just landed in your stomach. It is lighter and less sweet than a classic American chocolate cake, yet still chocolatey enough to satisfy the strongest of chocolate cravings.
For this cake, I needed to put some writing on it and extra decorations in honor of the birthday boy. I made a quick buttercream frosting, colored it with neon green gel coloring, and then piped away. The kids hovered around in case there would be leftover frosting–which there was. Then it came time to celebrate!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2.5 hours |
| Servings |
servings
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- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces semi-sweet chocolate chips (about one cup)
- 1 1/4 cups water room temperature
- 6 ounces unsalted butter, softened (1 1/2 sticks)
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1/4 cup unsweetened cocoa powder
- 1/4 cup confectioner's sugar
- 2 cups heavy whipping cream
- 1/3 cup blackberry or current jelly/jam warmed
- 3 ounces unsalted butter 6 tablespoons
- 4 tablespoons light corn syrup
- 3 tablespoons water
- 12 ounces semi-sweet chocolate chips (about 2 cups)
Ingredients
For the Cake
For the Filling
For the Chocolate Glaze
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- Preheat oven to 375°F (190°C). Grease and flour (or line with parchment paper) two 9-inch (23-cm) round cake pans. Combine flour, baking soda, and salt. Set aside.
- Melt one cup chocolate chips with ¼ of water in the microwave for 20 seconds on high. Mix and if chocolate is not fully melted after mixing, microwave at 10 second intervals, mixing in between, until melted. Alternatively, melt the chocolate with water in a bowl over simmering water. Take the bowl off the heat before all the chocolate has melted and mix until melted.
- Using an electric mixer, cream butter and sugar on medium high speed until light and fluffy. Add vanilla. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until thoroughly combined.
- Gradually add flour, alternating with the remaining 1 cup of water and mix on medium speed until just combined--be careful not to overmix.
- Pour the batter into the prepared pans, smoothing the top with an offset spatula. Bake until a wooden skewer or cake tester comes out clean, about 30 minutes. Let cakes cool on wire rack for 10 minutes. Invert onto racks and let cakes cool completely.
- Sift together the cocoa powder and confectioner's sugar. In a large bowl, beat the heavy whipping cream with the wire whisk of an electric mixer on high until soft peaks form. (Whipping is easier if the whisk is placed in the freezer for half an hour before use).
- Add the sifted cocoa powder and confectioner’s sugar and continue beating on medium and then high until stiff peaks form. Makes 3 2/3 cups of filling.
- Warm the jam and stir with a spoon until it is easily spreadable.
- Cut each cake layer in half horizontally so that there are 4 discs of cake of equal thickness. Place a bottom cake layer, cut side up, onto a cake plate and spread with 2 tablespoons of the jam. On top of the jam, spread 1 1/3 cups of the whipped cream filling. Place a top cake layer, cut side down, on top of the first layer and spread with another 2 tablespoons of jam and 1 1/3 cups of filling. For the third cake layer, place the bottom cake third cake layer on top of the second layer, cut side up and spread with the remaining jam and filling. Top with the fourth cake layer, cut side down.
- Refrigerate cake while making the glaze.
- In a small saucepan, bring just to a boil butter, corn syrup, and water while stirring. Remove from the heat and add the chocolate all at once. Stir until smooth. Transfer to a bowl and let sit at room temperature to cool slightly. When the glaze is slightly thickened, work quickly to pour the glaze over the cake and spread the top and sides of the cake with an offset spatula.
- Refrigerate at least two hours or overnight. Let stand at room temperature 1/2 hour before serving. Leftovers should be refrigerated or frozen until needed.
For piping decorations on the cake, use this quick buttercream frosting recipe: Beat 4 tablespoons softened butter (1/2 stick) together with 1 cup confectioner’s sugar, 1 tablespoon milk or cream, 1/2 teaspoon vanilla, and gel coloring (if desired).
