Italian Layered Cake with Cream and Chocolate Glaze

Description:

Italian Layered Cake with Cream and Chocolate Glaze is a decadent dessert that features fluffy, light cake layers, a smooth and rich cream filling, and a luscious chocolate glaze. This cake combines the best of Italian flavors, with its airy sponge-like texture and silky cream reminiscent of traditional Italian desserts like tiramisu. Perfect for celebrations or a sweet indulgence, this cake will surely impress anyone with its elegance and taste.

Origin:

This cake draws inspiration from classic Italian layered desserts, where light spongy cakes are often paired with creamy fillings and decadent chocolate or coffee elements. The use of cream and chocolate reflects the rich Italian tradition of combining simple ingredients into exquisite desserts.

Ingredients:

For the Cake Layers:

• 2 cups (240g) 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
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk

For the Cream Filling:

• 1 1/2 cups (360ml) heavy cream
• 1/2 cup (120g) mascarpone cheese
• 1/4 cup (50g) powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 1/2 cup (120g) heavy cream
• 4 oz (115g) semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup (optional, for extra shine)

For Garnish:

• Fresh berries (optional)
• Shaved chocolate (optional)

Instructions:

Prepare the Cake Layers:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes.
4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Cream Filling:

8. In a mixing bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overbeat.
9. Once the cakes have cooled, slice each cake layer in half horizontally to create four layers.

Assemble the Cake:

10. Place the bottom layer of cake on a serving plate. Spread a generous amount of cream filling over it.
11. Repeat with the remaining cake layers and cream filling, stacking them on top of each other. Leave a little cream to spread over the top layer.

Prepare the Chocolate Glaze:

12. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
13. Add the chopped chocolate to the cream and let it sit for 2-3 minutes to melt. Stir until smooth and glossy.
14. Stir in the butter and corn syrup (if using) to add extra shine. Let the glaze cool slightly before pouring.

Finish the Cake:

15. Pour the warm chocolate glaze over the top of the cake, allowing it to drip down the sides.
16. Smooth the top with a spatula if needed. Let the glaze set for 15-20 minutes before serving.

Serve:

17. Garnish with fresh berries and shaved chocolate for a beautiful and delicious touch. Slice and enjoy!

Tips for Success:

• For a more intense chocolate flavor, use high-quality dark chocolate for the glaze.
• You can refrigerate the cake for a few hours to allow the cream filling to set before serving, which will make it easier to slice.
• If you’re short on time, you can use store-bought chocolate ganache instead of making the glaze from scratch.

Recommendations:

• Serve this elegant cake with a cup of espresso or a glass of dessert wine like Vin Santo to complement the rich flavors.
• Leftovers can be stored in the refrigerator for up to 3 days. Be sure to keep the cake covered tightly to maintain its freshness.

Nutrition (per serving, approximate for 8 servings):

• Calories: ~450
• Protein: 6g
• Fat: 30g
• Carbohydrates: 42g
• Sugar: 32g
• Fiber: 1g
• Sodium: 210mg

This Italian Layered Cake with Cream and Chocolate Glaze will elevate any occasion with its heavenly layers, creamy texture, and smooth chocolate finish!