This is my favorite homemade chocolate cake recipe. With a super moist crumb and light texture, this chocolate cake recipe will soon be your favorite too. Filled with fluffy chocolate mousse and topped with chocolate ganache for 2x the chocolate flavor.
This recipe is a little bit time consuming but it pays off trust me. It just so delicious that you won't resist another slice. We were able to eat the whole cake in 2 day, no joke. If you want to make life easier, you can also prepare this chocolate layer cake as a sheet cake, too.
Ingredients:
Cake:
2 large eggs
35 g spelt flour
40 g xylitol or coconut sugar
15 g cacao powder
23 ml melted coconut oil
Filling:
100 g dark chocolate
100 g ricotta\mascarpone
250 ml single cream
30 g cacao powder
Banana
Strawberries
Ganache:
50 ml coconut milk
50 g dark chocolate
Instructions
Start ahead with preparing the filling. In small pan mix the single cream with cacao powder and 40 g of chocolate. Heat on medium heat until boiling, let it boil for 1 minute and take off. Add rest of the chocolate, let is melt completely and whisk all together until smooth and combined. Let it cool for 20 minutes and then cool in the fridge it for 3 hours (you can leave it overnight to make sure that your filling is thick.
Preheat oven to 350°F (177°C). Grease 18cm cake pan, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the flour, cocoa powder, baking powder together in a large bowl. Set aside.
Using a handheld or stand mixer mix the egg whites until thick, then add gradually the sugar and with on high-speed until thick and combined.
In small bowl mix oil with egg yolks, add them to egg whites and whish gently together. Add the dry ingredients and whish gently until completely combined. Batter still need to be fluffy.
Transfer to the pan and bake for 13-16 minutes or until a toothpick inserted in the centre comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the centre comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
Take prepared filling from fridge, add ricotta and with a with a handheld or stand mixer beat the butter on medium speed until creamy – about 1 minute. Be careful not to overbeat the cream otherwise it will be leaky. Cut bananas and strawberries into slices.
If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes.
Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with filling and add sliced banana and strawberries. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting.
Refrigerate cake for at least 30-60 minutes. This helps the cake hold its shape when cutting.
For ganache: heat up coconut milk on medium heat just until boiling. Add chocolate and mix together until melted and combined.
Cover the cake evenly with ganache and garnish with strawberries and coconut flakes if desired.
Refrigerate cake for another 30-60 minutes before slicing.
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