Chocolate layer cake with white chocolate cream filling

Shared this cake at MPC today.  My lovely sister who works there brought it over as I have to begin to give my baking endeavours away or I will turn into a plump sponge myself (yes clothes are already beginning to feel tighter)…  It’s a great feeling to have others eat my creations that make them happy!  It makes the process of making the cake even more worthwhile.  I have to say I was quite nervous to bring that cake to the MPC office because I could not taste the cake myself.  I did give my sister specific instructions for honest feedback as I am still learning – so am happy the result went down so well.

I am still exploring various sponge options (a post will be coming soon regarding various “génoises”), but I so wanted to make a layer cake last night that I decided to go with what I knew with a twist.  I essentially made the same cake as my previous post “White Layer Cake with Chocolate Cream Filling” with an inversion: chocolate layer cake (Hummingbird recipe for chocolatecupcakes with white chocolate cream filling (Eric Lanlard recipe with white chocolate instead of dark). 

I used a new stencil of my dog Kaiser for the decoration. I can only confirm the taste of the cream filling (could not damage the cake), which was a really nice subtle white chocolate twinge to a classic whip cream overall flavour.  I suspect the chocolate cake was quite sweet as it was the same recipe as the white one only with added cocoa powder.  Sweet (especially chocolate) with cream is always a winning combination, so I can probably imagine why it went down a treat.

A big thank you to the brave ones who tasted and for the support!

Ingredients used:

Chocolate Cake

300 g Plain Flour

60 g Cocoa Powder

420 g Caster Sugar

4 ½ Teaspoons of Baking Powder

Pinch of Salt

120 g Unsalted Butter

360 ml Whole Milk

3 Eggs

¾ Teaspoon of Vanilla Extract

White Chocolate Cream

100 ml Single Cream

100 g White Chocolate

600 ml Double Cream

600 ml Double Cream