Easy Three-Day Chocolate Layer Cake
Ingredients
Cake batter
- 250 g soft butter
- 200 g sugar
- 1 packet vanilla sugar
- A pinch of salt
- 4 eggs (medium)
- 280 g wheat flour (Type 405)
- 3 tsp baking powder
- 2 tbsp baking cocoa
- 1 tbsp milk
- 2 tbsp rum
Cream filling
- 400 g heavy cream
- 2 packets whipped cream stabilizer
- 400 g quark
- 100 g sugar
- 2 packets vanilla sugar
Additional
- 100 g powdered sugar
- 2 tbsp rum
- Some baking cocoa for dusting
Preparation
Preheat the oven to 180°C conventional or 160°C convection. Line a 26 cm springform pan with parchment paper
Beat soft butter with sugar, vanilla sugar, and salt until fluffy for 2 minutes. Add eggs one at a time and continue beating. Mix flour with baking powder and fold in briefly. Pour one third of the batter into the pan, smooth the surface, and bake for about 13 minutes. Remove the baked layer from the pan with the parchment paper
Meanwhile, mix cocoa with milk and rum and stir into the remaining batter. Line the pan again with parchment paper, pour half of the chocolate batter into the pan, smooth the surface, and bake for about 13 minutes. Then bake the remaining chocolate batter for about 13 minutes. Remove the baked layers from the pan
Whip heavy cream with whipped cream stabilizer until stiff. In a separate bowl, mix quark with sugar and vanilla sugar. Fold in the whipped cream
Place one chocolate cake layer on a cake plate. Place a cleaned springform ring or cake ring around it. Spread half of the cream filling on the layer and smooth the surface. Place the light cake layer on top. Cover with the remaining cream. Place the second chocolate cake layer on top
Mix powdered sugar with rum to make a glaze and spread it over the cake surface. Let the cake set in the refrigerator for 2-3 days. Just before serving, generously dust with cocoa powder
Tips
This three-day cake tastes best when set in the refrigerator for 2-3 days
