Decadent Creole Chocolate Layer Cake
Indulge in the rich and sumptuous flavors of our Decadent Creole Chocolate Layer Cake, a delightful dessert that beautifully marries the deep chocolate richness with a luscious, nutty filling. Ideal for celebrations, gatherings, or simply a sweet treat at home, this cake is layered with a moist chocolate base and filled with a creamy blend of dates, raisins, and nuts, all enveloped in a smooth chocolate frosting. A perfect choice for chocolate lovers and a showstopper at any occasion, this cake is as pleasing to the eye as it is to the palate. Share this delightful creation with family and friends, and watch it become the star of your dessert table!
N/A
Servings
200
Calories
19
Ingredients
Ingredients
unsifted all-purpose flour
2 cups (Sift with baking soda.)
baking soda
1 teaspoon (Sift with flour.)
butter
1/2 cup (Melted.)
salad oil
1/2 cup (Combined with melted butter and chocolate.)
unsweetened chocolate squares
3 (Melted.)
sugar
2 cups (Added to flour mixture.)
eggs
2 (Beaten.)
sour milk
1/2 cup (Added to batter.)
vanilla extract
1 teaspoon (Added to batter.)
evaporated milk
1 (5 1/3 ounce) can (Used for filling.)
sugar
3/4 cup (Combined with evaporated milk in filling.)
chopped seedless raisins
1/4 cup (Used in filling.)
chopped dates
1/2 cup (Used in filling.)
vanilla extract
1 teaspoon (Added to filling.)
chopped walnuts or pecans
1/2 cup (Used in filling.)
chilled heavy cream
1/2 cup (Whipped for filling.)
semisweet chocolate pieces
1 (6 ounce) package (Melted for frosting.)
sour cream
1/2 cup (Mixed into frosting.)
salt
1 dash (Added to frosting.)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour two 8x8x2 inch square cake pans to prevent sticking.
2
In a large bowl, sift together the all-purpose flour and baking soda. Set aside.
3
In a small saucepan, combine the butter, salad oil, and unsweetened chocolate. Melt over low heat, stirring frequently. Once melted, add 1 cup of water and cool for 15 minutes.
4
In the flour mixture, add 2 cups of sugar, beaten eggs, sour milk, and 1 teaspoon of vanilla extract. Mix together with a wooden spoon until well combined.
5
Carefully stir in the cooled chocolate mixture until just combined, then quickly pour the batter evenly into the prepared cake pans.
6
Bake in the preheated oven for 30-35 minutes or until the surface springs back when pressed with a finger. Once baked, allow to cool in the pans for 5 minutes.
7
Loosen the sides of the cakes with a spatula, then turn them out onto wire racks to cool completely.
8
While cooling, prepare the filling: In a small saucepan, combine evaporated milk, 3/4 cup sugar, and 1/4 cup water. Cook over medium heat, stirring to dissolve the sugar.
9
Add in the chopped raisins and dates, stirring with a wooden spoon. Cook while stirring until the mixture thickens, about 5 minutes, then remove from heat and stir in vanilla extract and chopped walnuts or pecans. Let the mixture cool completely.
10
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
11
Once the cakes are cooled, place one layer on a serving plate, top side down. Spread the filling over the first layer, followed by the whipped cream. Place the second layer on top.
12
For the frosting, melt the semisweet chocolate pieces in the top of a double boiler over hot water. Once melted, remove from heat and stir in sour cream and a dash of salt until smooth. Allow to cool for about 5 minutes until the frosting is of spreading consistency.
13
Use a spatula to frost the top of the cake decoratively and cover the sides with the remaining frosting.
14
Refrigerate the cake for at least an hour before serving. To serve, slice the cake into 16 equal pieces using a sharp, thin knife, marking the top into quarters and then cutting each quarter into four slices.
Nutrition Information
11g
Fat
25g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Creole Chocolate Layer Cake?
It is a rich dessert featuring a moist chocolate base layered with a creamy filling of dates, raisins, and nuts, topped with a smooth chocolate and sour cream frosting.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size cake pans are required for this recipe?
The recipe requires two 8x8x2 inch square cake pans.
How should I prepare the cake pans before baking?
You should grease and flour the pans to prevent the cake from sticking.
Which ingredients are sifted together for the cake base?
Sift together 2 cups of unsifted all-purpose flour and 1 teaspoon of baking soda.
How is the chocolate for the cake batter melted?
Melt 1/2 cup butter, 1/2 cup salad oil, and 3 unsweetened chocolate squares in a small saucepan over low heat, then add 1 cup of water.
How long should the melted chocolate mixture cool?
The mixture should cool for approximately 15 minutes before being added to the flour mixture.
What liquids are added to the flour mixture?
Add 2 beaten eggs, 1/2 cup of sour milk, and 1 teaspoon of vanilla extract to the dry ingredients.
How long does the chocolate cake take to bake?
The cake layers should bake for 30 to 35 minutes.
How do you know when the cake is done baking?
The cake is done when the surface springs back after being lightly pressed with a finger.
How long should the cakes cool in the pan after baking?
Allow the cakes to cool in the pans for 5 minutes before turning them out onto wire racks.
What ingredients are used to make the cake filling?
The filling consists of evaporated milk, sugar, water, chopped raisins, chopped dates, vanilla extract, and chopped walnuts or pecans.
How long does the filling need to be cooked?
The filling mixture should be cooked and stirred until it thickens, which takes about 5 minutes.
What type of nuts can be used in the filling?
You can use 1/2 cup of either chopped walnuts or chopped pecans.
Is there cream inside the cake layers?
Yes, 1/2 cup of chilled heavy cream is whipped into stiff peaks and spread over the nutty filling between the layers.
How is the chocolate frosting prepared?
Melt a 6-ounce package of semisweet chocolate pieces in a double boiler, then stir in 1/2 cup of sour cream and a dash of salt.
How long should the frosting cool before spreading?
The frosting should cool for about 5 minutes until it reaches a spreadable consistency.
How should the cake be assembled?
Place the first layer top side down, spread the filling and whipped cream, then top with the second layer and frost the top and sides.
How long must the cake be refrigerated before serving?
The cake should be refrigerated for at least one hour before it is served.
How many servings does this recipe provide?
This recipe makes 16 equal slices.
What is the best way to slice the cake?
Use a sharp, thin knife to mark the top into quarters and then cut each quarter into four equal slices.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How much fat is in one slice of this cake?
One slice of the cake contains 11 grams of fat.
What is the carbohydrate content per slice?
There are 25 grams of carbohydrates in each serving.
How much protein is in each serving?
Each slice provides 2.5 grams of protein.
What type of chocolate is used in the frosting?
The frosting uses one 6-ounce package of semisweet chocolate pieces.
What type of chocolate is used in the cake base?
The cake base uses 3 squares of unsweetened chocolate.
Can I use any type of oil for the cake?
The recipe specifies 1/2 cup of salad oil.
What is the significance of the dates and raisins in this recipe?
They provide a natural sweetness and chunky texture to the internal nutty filling of the cake.
Is this cake suitable for special occasions?
Yes, its decadent layers and decorative frosting make it an ideal showstopper for celebrations and gatherings.