Moist chocolate cake for layer cake

Ingredients

• 150 g All-purpose flour (Sift with cocoa)
• 50 g Unsweetened cocoa powder (Sift with flour)
• 1 pinch Salt
• 1 teaspoon Baking soda
• 150 g Unsalted butter (Very soft, at room temperature)
• 200 g Granulated sugar
• 60 ml Grape seed oil (Does not have a pronounced taste)
• 3 units Egg yolks
• 200 ml Fermented milk (buttermilk) (Gives exceptional moistness)
• 1 teaspoon White vinegar (Activates the baking soda, no residual taste)
• 100 g Dark chocolate chips (Add at the end of the preparation)
• 3 units Egg whites (Whisk to stiff peaks)
• 40 g Sugar (for syrup) (Optional, to moisten the layers)
• 40 ml Water (for syrup) (Optional)

Instructions

1. Sift the dry ingredients

   In a large bowl, sift the flour, unsweetened cocoa powder, salt and baking soda together to avoid lumps.

   Time: PT5M

2. Cream the butter and sugar

   In another bowl, beat the soft butter with the granulated sugar until the mixture becomes pale and fluffy.

   Time: PT5M

3. Incorporate the oil

   Add the grape seed oil to the butter‑sugar mixture and whisk briefly to homogenize.

   Time: PT1M

4. Add the egg yolks

   Pour the three egg yolks one by one, beating between each addition to fully incorporate them.

   Time: PT2M

5. Mix half of the dry mixture

   Fold in half of the reserved dry mixture, mixing until no flour traces remain.

   Time: PT2M

6. Add the fermented milk

   Pour the fermented milk (buttermilk) and mix gently until a homogeneous batter is obtained.

   Time: PT1M

7. Incorporate the remaining dry, the vinegar and the chips

   Add the remaining dry mixture, the teaspoon of white vinegar and the chocolate chips. Mix quickly.

   Time: PT2M

8. Whip the egg whites

   In a clean bowl, whisk the three egg whites until stiff peaks form.

   Time: PT5M

9. Fold in the whipped egg whites

   Add the whipped egg whites to the batter in three additions, folding gently with a spatula, lifting the mass from the bottom up.

   Time: PT5M

10. Prepare the pans and preheat the oven

    Preheat the oven to 180°C. Generously spray the three 15 cm pans with the greasing spray.

    Time: PT5M

    Temperature: 180°C

11. Divide the batter into the pans

    Divide the batter into three equal parts and pour them into the prepared pans. Smooth the top with the spatula.

    Time: PT2M

12. Bake the first disc

    Bake the first pan for 20 minutes.

    Time: PT20M

    Temperature: 180°C

13. Bake the second disc

    Repeat the bake with the second pan for 20 minutes.

    Time: PT20M

    Temperature: 180°C

14. Bake the third disc

    Repeat the bake with the third pan for 20 minutes.

    Time: PT20M

    Temperature: 180°C

15. Cool the discs

    Let the cakes cool in the pans for 5 minutes, then unmold onto a rack and let cool completely (about 25 minutes).

    Time: PT30M

16. Prepare the syrup (optional)

    Bring 40 g sugar with 40 ml water to a boil for 2 minutes, then let cool.

    Time: PT5M

    Temperature: 100°C

17. Assemble the layer cake

    Stack the three discs alternating with the filling of your choice (ganache, mousseline cream, jam, etc.). If you prepared the syrup, brush each disc before adding the filling.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Unsweetened cocoa powder: Unsweetened cocoa powder
• Instead of Unsalted butter: Vegetable margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Grape seed oil: Sunflower oil, Canola oil
• Instead of Fermented milk (buttermilk): Whole milk + 1 tsp vinegar
• Instead of White vinegar: Lemon juice
• Instead of Dark chocolate chips: Chopped chocolate
• Instead of Sugar (for syrup): Cane sugar

Equipment Needed

• Two large mixing bowls
• Sieve or fine strainer
• Electric whisk or stand mixer
• Silicone spatula (rubber spatula)
• 15 cm round cake pan (x3)
• Greasing spray
• Oven
• Cooling rack
• Small saucepan
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Sift the dry ingredients to avoid lumps.
• Whisk egg whites to stiff peaks and fold them gently.
• Use the greasing spray for perfect unmolding.
• Precise baking of each disc (20 min at 180°C).
• Do not crush the whites to retain the cake's lightness.

Chef Tips from the Video

• Use buttermilk for incomparable moistness.
• Grape seed oil does not mask the chocolate flavor.
• The greasing spray gives a clean, straight edge, ideal for layer cakes.
• Sifting cocoa with flour prevents chocolate streaks on the top.

Troubleshooting

Storage

Refrigerator: Store the assembled cake, covered, up to 4 days.

Freezer: Wrap each disc separately in plastic film then place in a freezer bag – up to 2 months.

Room temperature: Unassembled discs keep at room temperature for 2 days in an airtight container.

Make-Ahead Tips

• The batter can be prepared the night before and kept in the refrigerator (cover with plastic film).
• The discs can be baked ahead, cooled and wrapped separately.
• The syrup can be prepared ahead and kept in the refrigerator.