Chocolate Bavarian Cake Recipe
Description
This Chocolate Bavarian Cake recipe is the perfect dessert for any occasion. It is a decadent chocolate layer cake that is filled with a rich and silky Bavarian cream and topped with a chocolate ganache. It is light, fluffy, and full of flavor. The cake can be served as-is or decorated with fresh fruit, nuts, or chocolate curls for an extra special touch. This recipe is easy to make and will satisfy even the most discerning chocolate lover. So put on your apron and get ready to bake up a delicious Chocolate Bavarian Cake.
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup milk
2 ounces bittersweet chocolate, melted and cooled
For the Bavarian Cream:
1 cup whole milk
1/4 cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup heavy cream
2 teaspoon pure vanilla extract
For the Chocolate Ganache:
4 ounces semisweet chocolate
1/2 cup heavy cream
Instructions
To make the cake:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture.
7. Beat until just combined.
8. Fold in melted chocolate.
9. Divide the batter evenly between the prepared pans.
10. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
11. Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
To make the Bavarian Cream:
1. In a medium saucepan, heat milk and sugar over medium heat until steaming.
2. In a small bowl, whisk together cornstarch and egg yolks.
3. Slowly whisk the egg mixture into the hot milk and cook until thickened, about 3 minutes.
4. Remove from heat and let cool.
5. In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes.
6. Heat the gelatin mixture over low heat until it is completely melted.
7. In a medium bowl, beat heavy cream and vanilla until soft peaks form.
8. Fold in the cooled milk mixture and the melted gelatin.
9. Refrigerate until firm, at least 4 hours.
To make the Chocolate Ganache:
1. Place chocolate in a medium bowl.
2. Heat cream until steaming and pour over the chocolate.
3. Let stand for 5 minutes, then whisk until smooth.
4. Let cool to room temperature.
To assemble the cake:
1. Place one layer of cake on a cake plate or stand.
2. Spread half of the Bavarian cream on top.
3. Place second layer of cake on top of the cream.
4. Spread remaining cream on top.
5. Pour ganache over the top of the cake and spread to the edges.
6. Let set for 30 minutes before serving.
Notes
The cake can be stored in an airtight container in the refrigerator for up to 3 days. For best results, let the cake sit at room temperature for at least 30 minutes before serving. The cake can also be frozen for up to 3 months, thaw overnight in the refrigerator before serving.
Nutrition
Serving size: 1 slice
Calories: 489
Fat: 28 g
Saturated fat: 17 g
Carbohydrates: 55 g
Sugar: 35 g
Protein: 5 g
Cholesterol: 93 mg
Sodium: 232 mg
Fiber: 1 g
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