Chocolate Supreme Cake
Submitted by milo
A three-layer chocolate cake with vanilla custard filling and rich chocolate buttercream frosting. Made from scratch with real unsweetened chocolate and whipped egg whites for a light crumb.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
90 minThis is a from-scratch chocolate cake that earns every bit of its name.
One round cake gets split into three layers and filled with a stovetop vanilla custard that’s creamy, cool, and just sweet enough to balance all that chocolate. The outside gets coated in a thick chocolate buttercream made with melted unsweetened chocolate.
The cake itself is lighter than you’d expect. Folding stiffly beaten egg whites into the batter gives it lift without sacrificing any of that deep chocolate flavor.
Pro Tips
- Melt the unsweetened chocolate with water and stir until smooth before adding to the batter. This prevents lumps and distributes the chocolate evenly.
- Cook the custard filling over medium heat and stir constantly. Walk away for 30 seconds and it scorches.
- Cool the custard completely before spreading between layers. Warm filling will melt the cake and make the layers slide.
- Use a long serrated knife to split the cake into three even layers. A sawing motion works better than pressing down.
Ingredients
Directions
Cake: Cream the butter and sugar until fluffy.
Add the yolks and vanilla, beat well.
Heat chocolate and water, stir until smooth.
Add to the cream mixture.
Sift dry ingredients and to the cream mixture alternately with the milk, beginning and ending with dry ingredients.
Beat whites until stiff, fold in batter.
Place in a greased and floured 10-inch round pan.
Bake in a preheated 350℉ (180℃) F oven for 30 to 35 minutes, until test done.
When cake is cooled, cut carefully into 3 layers.
Filling: Combine flour, sugar and salt.
Gradually stir in the milk and cook over medium heat stirring constantly until thickened.
Cook 2 more minutes.
Stir a little of the hot mixture into the egg yolks and return to pan and cook 1 minute more.
Do not boil.
Add vanilla and cool completely.
Spread between the layers.
Chocolate Butter Cream Frosting: Cream the butter and add ⅓ of the sugar, beat well.
Add all remaining ingredients except the sugar, beat until smooth.
Gradually add remaining sugar and beat until smooth.
Spread on tope and sides of the cake.
Refrigerate until ready to serve.
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