SUPREME CHOCOLATE CAKE
This cake delivers layer upon layer of chocolate bliss. From the soft and fluffy chocolate sponge to the velvety filling and rich cream toppings, every bite melts in your mouth. Whether you’re baking for a
celebration or simply want to impress your guests (or yourself!), this cake is the definition of supreme.
Ingredients:
For the Cake:
• 2 cups (250 g) wheat flour
• ¾ cup (75 g) unsweetened cocoa powder
• 2 cups (400 g) sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 3 eggs
• 1 cup (240 ml) milk
• ½ cup (120 ml) vegetable oil
• 1 tsp vanilla extract
• 1 cup (240 ml) hot water or hot coffee
For the Chocolate Filling:
• 200 g semi-dark chocolate, chopped
• ½ cup (120 ml) heavy cream
• 1 tbsp butter
For the Chocolate Cream Topping:
• 1 cup (240 ml) heavy cream
• 200 g melted semi-dark chocolate
• 2 tbsp powdered sugar
For the Chocolate Whipped Cream:
• 1 cup (240 ml) whipping cream
• 2 tbsp cocoa powder
• 3 tbsp powdered sugar
• ½ tsp vanilla extract
For Decoration:
• Chocolate chips or chocolate curls
• Optional: fresh raspberries for garnish
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Instructions:
1. Prepare the Cake:
• Preheat oven to 180°C (350°F). Grease and flour two 20 cm (8 inch) round cake pans.
• In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Add the eggs, milk, oil, and vanilla. Beat on medium speed until fully combined.
• Slowly add hot water or coffee, mixing on low speed until smooth.
• Divide the batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Chocolate Filling:
• Heat the cream until hot but not boiling.
• Pour over the chopped chocolate and let sit for 2 minutes.
• Add the butter and stir until smooth and glossy.
• Refrigerate for 15–20 minutes until slightly thickened.
3. Prepare the Chocolate Cream Topping:
• Beat cream with powdered sugar until semi-firm.
• Slowly add the melted chocolate in a thin stream, continuing to beat until fully incorporated.
• Chill until ready to use.
4. Prepare the Chocolate Whipped Cream:
• Whip cream, cocoa powder, powdered sugar, and vanilla until firm peaks form.
• Refrigerate until needed.
Assembling the Cake:
1 Place one cake layer on a serving plate or cake board. Spread the chocolate filling evenly over the top.
2 Add the second cake layer and cover the entire cake with the chocolate cream topping.
3 If making a three-layer cake, add the third
layer and repeat the coating process.
4 Decorate the top with chocolate whipped cream, raspberries, and chocolate chips or curls for an elegant finish.
