I bake this for birthdays and for the days that just need a nudge. This chocolate cake recipe stays soft, tastes rich, and cuts neat slices. I test it often and keep it simple so anyone can follow along. You can call it a simple chocolate cake recipe or a recipe for chocolate cake and you would be right. I whisk the batter in one bowl which makes this a one bowl chocolate cake recipe. The crumb lands tender and the frosting uses milk chocolate so the flavor reads smooth and mellow. When I feel playful I turn it into a strawberry chocolate cake recipe with jam between the layers. On extra cozy days I go for a double chocolate cake recipe by adding a ganache coat under the buttercream. Pick the path that fits your mood and let the first slice be generous.
Table of Contents
- 1) Key Takeaways
- 2) Easy Four Layer Chocolate Heaven Recipe
- 3) Ingredients for Four Layer Chocolate Heaven
- 4) How to Make Four Layer Chocolate Heaven
- 5) Tips for Making Four Layer Chocolate Heaven
- 6) Making Four Layer Chocolate Heaven Ahead of Time
- 7) Storing Leftover Four Layer Chocolate Heaven
- 8) Try these Desserts next
- 9) Four Layer Chocolate Heaven
- 10) Nutrition
1) Key Takeaways
- Four tender layers stack neat and slice clean for parties and quiet nights.
- Milk chocolate ganache adds mellow flavor and a soft set that stays smooth.
- Strawberry jam brings bright notes and a little sparkle in every bite.
- One bowl batter keeps dishes light and the process calm and quick.
2) Easy Four Layer Chocolate Heaven Recipe
I reach for this chocolate cake recipe when the day wants something kind and sweet. I say chocolate cake recipe out loud and my family appears in the kitchen like a small parade. The batter comes together fast and the layers cool on the counter while we set the plates. I keep the method steady. I keep the flavors warm and round. The crumb stays soft. The frosting turns silky. The first slice never sits long.
I bake this cake at home for Elena Cooks and for readers who like simple steps that work. On the site at https://www.elenacooks.com I share notes from my own oven and what I learn each time. This one fits the mood when you want comfort that feels a little dressed up. A simple chocolate cake recipe gives you that. The taste leans deep and friendly.
Pick the classic build or add a thin line of strawberry between the layers. A recipe for chocolate cake should bend to the day and this one does. On busy nights the one bowl chocolate cake recipe path saves time and saves your sink. I like that it leaves room for a laugh and a second slice. Life needs both.
3) Ingredients for Four Layer Chocolate Heaven
All purpose flour I use standard flour for structure and a soft bite. It supports tall layers and keeps the crumb even.
Cocoa powder Natural cocoa gives a clean chocolate taste. It mixes fast with dry ingredients and blooms with hot coffee.
Granulated sugar Fine sugar sweetens and helps moisture stay inside the cake so slices taste tender even the next day.
Baking powder and baking soda This pair lifts the batter. The cakes rise level and set with a gentle dome that trims well.
Fine salt A small pinch sharpens flavor. Chocolate tastes fuller when salt stands close by.
Eggs Room temperature eggs create a smooth batter and a stable crumb. I crack them into a cup and whisk before adding.
Milk Whole milk keeps the texture lush. The batter flows and bakes into layers that stay soft yet hold a fork mark.
Neutral oil Oil locks in moisture. The cake stays tender even after chilling for clean cuts.
Hot coffee Heat wakes up the cocoa and deepens flavor. Water works if coffee is not your thing.
Vanilla extract Vanilla rounds the edges of chocolate and adds a bakery note that feels familiar.
Milk chocolate Chopped fine for ganache. It melts smooth and gives a gentle finish.
Heavy cream Warm cream meets chocolate and turns glossy. The set stays soft for easy spreading.
Strawberry jam A thin layer wakes the cake with bright fruit. It tastes like spring even in winter.
Unsalted butter Soft butter whips into a light buttercream that carries cocoa without weight.
Powdered sugar and cocoa Sifted so the frosting stays smooth. No lumps and no stress.
4) How to Make Four Layer Chocolate Heaven
Step 1 Heat the oven to standard home temperature for cakes. Line and grease four pans. This sets you up for an easy stack.
Step 2 Whisk flour cocoa sugar leaveners and salt in one big bowl. The dry mix should look even and light.
Step 3 Add eggs milk and oil. Whisk until the batter looks smooth. No pockets of dry mix should hide at the bottom.
Step 4 Pour in hot coffee and vanilla. The batter turns glossy and a bit thin. That is perfect for a tender crumb.
Step 5 Divide the batter and bake. Pull the pans when a toothpick shows a few moist crumbs. Cool on racks.
Step 6 Warm cream and pour it over the chopped milk chocolate. Stir until smooth. Let the ganache cool until spreadable.
Step 7 Beat butter then add powdered sugar and cocoa. Splash in cream and vanilla. Whip until fluffy. Stack the cakes with ganache and a thin ring of buttercream. Add a light stripe of strawberry jam inside the ring if you like.
5) Tips for Making Four Layer Chocolate Heaven
Use a scale for the dry mix. The ratio stays steady and your layers match in height. That makes frosting simple and neat.
Keep the layers cool before you stack. A chill sets crumbs and gives sharp edges. Your slices will look tidy on the plate.
For a richer bite spread a thin veil of ganache under the buttercream. It turns the cake into a double chocolate moment without extra fuss.
6) Making Four Layer Chocolate Heaven Ahead of Time
Bake the layers one day ahead. Wrap and chill. The crumb firms up which makes stacking calm and quick on the next day.
Mix the buttercream and keep it in the fridge. Bring it back to room temperature and whip again before use. The texture returns to smooth.
Ganache stores well in a covered bowl. Warm it in short bursts and stir until it spreads like soft peanut butter.
7) Storing Leftover Four Layer Chocolate Heaven
Cover the cake box and keep it in the fridge. The slices hold shape and the frosting stays silky for days.
For the best bite let a slice rest on the counter before serving. The crumb relaxes and the flavor opens up.
Freeze extra slices on a sheet tray then wrap tight. Thaw in the fridge and bring to room temperature when the craving hits.
8) Try these Desserts next
9) Four Layer Chocolate Heaven
Four Layer Chocolate Heaven chocolate cake recipe
Ingredients
For the Cake
- 300 g all purpose flour
- 70 g natural cocoa powder
- 360 g granulated sugar
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp fine salt
- 3 large eggs at room temperature
- 240 ml whole milk
- 180 ml neutral oil
- 240 ml hot coffee or hot water
- 2 tsp vanilla extract
For the Milk Chocolate Ganache
- 300 g milk chocolate finely chopped
- 240 ml heavy cream
For the Strawberry Filling
- 240 g strawberry jam
- 200 g fresh strawberries diced and patted dry
For the Chocolate Buttercream
- 340 g unsalted butter softened
- 360 g powdered sugar sifted
- 50 g cocoa powder
- 60 ml heavy cream
- 1 tsp vanilla extract
- Pinch of salt
To Assemble
- Extra strawberries for garnish
- Chocolate curls for garnish optional
Instructions
For the Cake
- Heat oven to 175 C. Grease and line four 18 cm round pans.
- Whisk flour cocoa sugar baking powder baking soda and salt in a large bowl.
- Add eggs milk and oil. Whisk until smooth.
- Pour in hot coffee and vanilla. Whisk until the batter turns glossy and thin.
- Divide batter among pans. Bake 22 to 25 minutes until a toothpick comes out with a few moist crumbs.
- Cool in pans 10 minutes then turn out and cool completely.
For the Milk Chocolate Ganache
- Warm cream until steaming. Pour over the chopped milk chocolate.
- Let stand 2 minutes then stir from the center until smooth.
- Cool until spreadable.
For the Strawberry Filling
- Fold diced strawberries into the jam.
- Keep chilled until you stack the cake.
For the Chocolate Buttercream
- Beat butter until light.
- Add powdered sugar and cocoa in two additions. Mix on low then whip until fluffy.
- Add cream vanilla and salt and beat until smooth.
To Assemble
- Level cake layers if needed.
- Set one layer on a board. Spread a thin coat of ganache then a thin layer of buttercream.
- Add a dam of buttercream near the edge and spoon in a little strawberry filling.
- Repeat with the next two layers.
- Place the final layer on top. Crumb coat with buttercream and chill 20 minutes.
- Finish with a smooth coat or soft swirls. Add strawberries and chocolate curls.
10) Nutrition
One slice brings balanced energy for a treat. I count around five hundred calories in a standard party cut with a modest coat of frosting. Sugar sits in the mid forties in grams and fat sits near the high twenties with a good share from dairy. That fits a celebration plate.
Protein lands near six grams which makes sense for a cake based on flour dairy and eggs. Sodium stays near three hundred milligrams when you season with a light hand. Fiber reaches about three grams which comes from cocoa and flour.
I track numbers for readers at Elena Cooks and keep them honest. The goal stays joy with smart portions. Treats belong at the table and this cake proves it.
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