Ultimate Chocolate and Vanilla Layer Cake
Ultimate Chocolate and Vanilla Layer Cake
Ingredients
For the Vanilla Bean Cake Layers
- 2 1/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1/2 vanilla bean, scraped seeds only
- 1 cup buttermilk
For the Chocolate Mousse Layers
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 1/4 cup milk
- 2 large egg whites
- 2 tablespoons granulated sugar
- 1 cup heavy cream, cold
For the Chocolate Ganache
- 6 ounces dark chocolate, chopped
- 3/4 cup heavy cream
Instructions
- 1
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the flour, 1 3/4 cups granulated sugar, baking powder, and salt. Set aside.
⏱️ 5 min
- 3
In a large bowl, cream together the softened butter until light and fluffy. Gradually beat in the 4 large egg whites, vanilla extract, vanilla bean paste, and scraped vanilla bean seeds until well combined.
⏱️ 10 min
- 4
Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 5
Divide the batter evenly between the prepared cake pans. Spread evenly with an offset spatula.
⏱️ 2 min
- 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely. Once cool, level the cakes if necessary and slice each cake horizontally to create 4 thin layers total.
⏱️ 45 min
- 7
While the cakes are baking, prepare the chocolate mousse. Line two 8-inch round cake pans with plastic wrap, leaving an overhang on all sides.
⏱️ 5 min
- 8
In a heatproof bowl set over a saucepan of simmering water (or in a microwave), melt the 8 ounces of chopped dark chocolate. Stir until smooth. Remove from heat.
⏱️ 5 min
- 9
In a separate small saucepan, heat 1/2 cup heavy cream, 1/4 cup granulated sugar, and egg yolks over medium-low heat, whisking constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F). Do not boil. Stir this mixture into the melted chocolate.
⏱️ 10 min
- 10
In a small bowl, sprinkle gelatin powder over cold water and let bloom for 5 minutes. Heat the 1/4 cup milk in a microwave or small saucepan until warm, then stir in the bloomed gelatin until dissolved. Add this gelatin mixture to the chocolate mixture and stir well.
⏱️ 5 min
- 11
In a clean, dry bowl, whip the 2 large egg whites until soft peaks form. Gradually add 2 tablespoons granulated sugar and continue whipping until stiff, glossy peaks form.
⏱️ 5 min
- 12
In another cold bowl, whip 1 cup cold heavy cream until medium-stiff peaks form.
⏱️ 3 min
- 13
Gently fold the whipped egg whites into the chocolate mixture, then gently fold in the whipped cream until no streaks remain. Be careful not to deflate the mousse.
⏱️ 5 min
- 14
Divide the mousse evenly between the two plastic-lined cake pans. Cover and refrigerate for at least 2 hours, or until firm.
⏱️ 120 min
- 15
Once the cake layers are cooled and the mousse layers are set, begin assembly. Place one vanilla cake layer on a cake stand or serving plate.
⏱️ 2 min
- 16
Carefully peel back the plastic wrap and invert one set chocolate mousse layer onto the vanilla cake layer. Repeat with another vanilla cake layer and the second chocolate mousse layer, finishing with the last vanilla cake layer on top.
⏱️ 5 min
- 17
Prepare the chocolate ganache. Place 6 ounces chopped dark chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan or microwave until simmering. Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk until smooth and glossy.
⏱️ 10 min
- 18
Pour the warm ganache over the assembled cake, allowing it to drip down the sides. Use an offset spatula to spread it evenly over the top and sides. Refrigerate for at least 30 minutes to allow the ganache to set slightly before serving.
⏱️ 35 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Chocolate and Vanilla Layer Cake
Ingredients
For the Vanilla Bean Cake Layers
- 2 1/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1/2 vanilla bean, scraped seeds only
- 1 cup buttermilk
For the Chocolate Mousse Layers
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 1/4 cup milk
- 2 large egg whites
- 2 tablespoons granulated sugar
- 1 cup heavy cream, cold
For the Chocolate Ganache
- 6 ounces dark chocolate, chopped
- 3/4 cup heavy cream
Instructions
- 1
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the flour, 1 3/4 cups granulated sugar, baking powder, and salt. Set aside.
⏱️ 5 min - 3
In a large bowl, cream together the softened butter until light and fluffy. Gradually beat in the 4 large egg whites, vanilla extract, vanilla bean paste, and scraped vanilla bean seeds until well combined.
⏱️ 10 min - 4
Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 5
Divide the batter evenly between the prepared cake pans. Spread evenly with an offset spatula.
⏱️ 2 min - 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely. Once cool, level the cakes if necessary and slice each cake horizontally to create 4 thin layers total.
⏱️ 45 min - 7
While the cakes are baking, prepare the chocolate mousse. Line two 8-inch round cake pans with plastic wrap, leaving an overhang on all sides.
⏱️ 5 min - 8
In a heatproof bowl set over a saucepan of simmering water (or in a microwave), melt the 8 ounces of chopped dark chocolate. Stir until smooth. Remove from heat.
⏱️ 5 min - 9
In a separate small saucepan, heat 1/2 cup heavy cream, 1/4 cup granulated sugar, and egg yolks over medium-low heat, whisking constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F). Do not boil. Stir this mixture into the melted chocolate.
⏱️ 10 min - 10
In a small bowl, sprinkle gelatin powder over cold water and let bloom for 5 minutes. Heat the 1/4 cup milk in a microwave or small saucepan until warm, then stir in the bloomed gelatin until dissolved. Add this gelatin mixture to the chocolate mixture and stir well.
⏱️ 5 min - 11
In a clean, dry bowl, whip the 2 large egg whites until soft peaks form. Gradually add 2 tablespoons granulated sugar and continue whipping until stiff, glossy peaks form.
⏱️ 5 min - 12
In another cold bowl, whip 1 cup cold heavy cream until medium-stiff peaks form.
⏱️ 3 min - 13
Gently fold the whipped egg whites into the chocolate mixture, then gently fold in the whipped cream until no streaks remain. Be careful not to deflate the mousse.
⏱️ 5 min - 14
Divide the mousse evenly between the two plastic-lined cake pans. Cover and refrigerate for at least 2 hours, or until firm.
⏱️ 120 min - 15
Once the cake layers are cooled and the mousse layers are set, begin assembly. Place one vanilla cake layer on a cake stand or serving plate.
⏱️ 2 min - 16
Carefully peel back the plastic wrap and invert one set chocolate mousse layer onto the vanilla cake layer. Repeat with another vanilla cake layer and the second chocolate mousse layer, finishing with the last vanilla cake layer on top.
⏱️ 5 min - 17
Prepare the chocolate ganache. Place 6 ounces chopped dark chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan or microwave until simmering. Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk until smooth and glossy.
⏱️ 10 min - 18
Pour the warm ganache over the assembled cake, allowing it to drip down the sides. Use an offset spatula to spread it evenly over the top and sides. Refrigerate for at least 30 minutes to allow the ganache to set slightly before serving.
⏱️ 35 min