Italian Layered Cake with Cream and Chocolate Glaze is a decadent and elegant dessert featuring moist layers of sponge cake, rich whipped cream, and a glossy chocolate glaze. Inspired by classic Italian cakes, this treat combines light and airy layers with a luscious filling, making it perfect for special occasions or a luxurious indulgence. The creamy texture of the filling complements the sweetness of the cake, while the smooth chocolate glaze adds the finishing touch for a visually stunning and delicious dessert.
Origin:
This cake is inspired by traditional Italian layer cakes, which often feature light, fluffy sponge cakes paired with cream and decadent chocolate or fruit-based glazes. The combination of airy sponge, cream, and chocolate is a hallmark of Italian baking, frequently served during celebrations or festive occasions.
Ingredients:
For the Cake:
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) water
For the Cream Filling:
- 2 cups (475ml) heavy cream
- 1/4 cup (50g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120g) mascarpone cheese (optional for extra richness)
- 1/4 cup (60ml) milk (optional for adjusting consistency)
For the Chocolate Glaze:
- 4 ounces (115g) semisweet or bittersweet chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup (optional, for shine)
Instructions:
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and water. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Prepare the Cream Filling:
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- If using mascarpone cheese, fold it into the whipped cream mixture to make the filling extra creamy and rich.
- If the mixture is too thick, adjust the consistency by adding a little milk until it reaches your desired texture.
Prepare the Chocolate Glaze:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
- Remove from heat and add the chopped chocolate, butter, and corn syrup (if using). Stir until smooth and glossy.
- Let the glaze cool slightly, but not too much, as you want it to remain pourable for drizzling.
Assemble the Cake:
- Once the cakes have completely cooled, slice each cake in half horizontally to create four layers.
- Place the first layer of cake on a serving platter. Spread a generous amount of cream filling over the top.
- Add the second layer of cake, followed by more cream filling. Repeat with the remaining layers.
- Once all layers are stacked, spread a thin layer of cream on the top and sides of the cake to create a crumb coat. Chill the cake in the fridge for 15-20 minutes to set the cream.
- Pour the slightly cooled chocolate glaze over the top of the cake, allowing it to drip down the sides.
- Let the cake sit at room temperature for about 15 minutes to allow the glaze to set before serving.
Serve:
- Slice and serve the cake! This cake is perfect for special occasions, or simply as a treat to enjoy with family and friends.
Tips for Success:
- To make sure the cream filling is perfectly smooth and fluffy, chill the mixing bowl and beaters in the freezer for a few minutes before whipping the cream.
- If you prefer a more traditional Italian flavor, you can substitute the mascarpone with ricotta cheese for a slightly tangy filling.
- For added flavor, you can add a splash of liqueur (like Amaretto or Grand Marnier) to the cream filling or cake batter.
Recommendations:
- Serve with a cup of strong coffee or a glass of dessert wine like Vin Santo to complement the rich flavors.
- The cake can be refrigerated for up to 3 days, but it’s best served at room temperature for maximum flavor and texture.
Nutrition (per serving, approximate for 12 servings):
- Calories: ~450
- Protein: 5g
- Fat: 27g
- Carbohydrates: 50g
- Sugar: 32g
- Fiber: 2g
- Sodium: 230mg
Enjoy this Italian Layered Cake with Cream and Chocolate Glaze for a delightful, indulgent dessert that combines the elegance of Italian baking with rich, creamy textures and the perfect touch of chocolate!
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