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Chocolate Molly Cake For Layer Cakes


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4 from 1 review

  • Author: Fadela
  • Total Time: 1 hour
  • Yield: 10 slices

Description

This chocolate molly cake is light, moist, and sturdy—perfect as a base for tall layer cakes. Made with whipped cream instead of butter, it stays soft even after chilling.
(This recipe makes 2 cakes to cut into 4 layers, or 3 cakes for 3 single layers.)


Ingredients

  • 3 large eggs – at room temperature
  • 200 g (1 cup) granulated sugar
  • 2 teaspoons vanilla extract
  • 150 g (1 1/4 cups) cake flour
  • 50 g (1/2 cup) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch of sal
  • 200 ml (3/4 cup + 2 tablespoons) cold heavy cream, 30% fat

Instructions

  1. Preheat your oven to 330°F (165°C) and line 2/3 6-inch (15 cm) round cake pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, granulated sugar, and vanilla extract. Beat on medium-high speed for at least 10 minutes, until the mixture becomes pale, fluffy, and triples in volume.
  3. While that’s mixing, sift together the dry ingredients: cake flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
  4. Reduce the mixer speed to low and gradually add the dry ingredients. Mix for no more than 1 minute—just until combined.
  5. In a separate bowl, whip the cold heavy cream using a hand mixer until it forms stiff peaks.
  6. Add a small amount of the whipped cream to the batter and mix on medium speed just to loosen it a bit.
  7. Then gently fold in the remaining whipped cream using a spatula, making sure to scrape the bottom of the bowl to fully incorporate everything.
  8. Divide the batter evenly between the two prepared pans.
  9. Bake for about 1 hour. To check for doneness, insert a toothpick into the center—it should come out clean.
  10. Let the cakes cool slightly in the pans, then carefully remove and place them upside down on a wire rack to cool completely.
  11. Once cooled, wrap each cake in plastic wrap and refrigerate for at least 2 hours. (You can also make the sponge 1 to 2 days ahead.)

Notes

Storage: Up to 3-4 days at room temperature and up to 3 months in the freezer, wrapped in plastic wrap or in a storage box.

Tips:

  • Use room-temperature eggs – This helps the batter whip up with more volume.
  • Whip the eggs and sugar long enough – The mixture should double or triple in volume.
  • Sift dry ingredients – This keeps the batter smooth and lump-free.
  • Use cold heavy cream – Only cold cream will whip properly to stiff peaks.
  • Fold gently – Incorporate the whipped cream slowly to keep the batter light.
  • Don’t overmix – Stop mixing once everything is just combined.
  • Cool the cakes upside down – This helps keep the tops flat and even.
  • Chill before slicing – A cold cake is easier to cut into clean layers.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: cake, sponge, layer cake
  • Cuisine: Italian