Three-Day Refrigerated Chocolate Layer Cake
Ingredients
Cake batter
- 250 g softened butter
- 200 g sugar
- 1 packet vanilla sugar
- 1 pinch salt
- 4 large eggs
- 280 g all-purpose flour (Type 405)
- 3 tsp baking powder
- 2 tbsp cocoa powder
- 1 tbsp milk
- 2 tbsp rum
Cream
- 400 g heavy cream
- 2 packets whipped cream stabilizer
- 400 g sour cream
- 100 g sugar
- 2 packets vanilla sugar
Additional
- 100 g powdered sugar
- 2 tbsp rum
- Cocoa powder for dusting
Preparation
Preheat the oven to 180°C (356°F) conventional or 160°C (320°F) convection. Line a 26 cm springform pan with parchment paper.
Beat softened butter with sugar, vanilla sugar, and salt until fluffy for 2 minutes. Gradually add eggs and continue beating. Mix flour with baking powder and briefly fold in. Fill one third of the batter into the pan, smooth the surface, and bake for about 13 minutes. Remove from the pan with the parchment paper.
Meanwhile, mix cocoa powder with milk and rum and stir into the remaining batter. Line the pan again with parchment paper, fill half of the dark batter into the pan, smooth the surface, and bake for about 13 minutes. Then bake the remaining cocoa batter for about 13 minutes. Remove the baked layer from the pan.
For the filling, beat heavy cream with whipped cream stabilizer until stiff. In a bowl, mix sour cream with sugar and vanilla sugar. Fold in the whipped cream.
Place one dark layer on a cake plate. Place a cleaned springform ring or cake ring around it. Spread half of the cream on the layer and smooth. Place the light layer on top. Cover with the remaining cream. Place the second cocoa layer on top.
Mix powdered sugar with rum to make a glaze and spread over the cake surface. Let the cake rest in the refrigerator for 2-3 days. Just before serving, generously dust with cocoa powder. The cake yields about 14 slices.
