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
- Preheat your oven to 330°F (165°C) and line 2/3 6-inch (15 cm) round cake pans with parchment paper.
- 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.
- While that’s mixing, sift together the dry ingredients: cake flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
- Reduce the mixer speed to low and gradually add the dry ingredients. Mix for no more than 1 minute—just until combined.
- In a separate bowl, whip the cold heavy cream using a hand mixer until it forms stiff peaks.
- Add a small amount of the whipped cream to the batter and mix on medium speed just to loosen it a bit.
- Then gently fold in the remaining whipped cream using a spatula, making sure to scrape the bottom of the bowl to fully incorporate everything.
- Divide the batter evenly between the two prepared pans.
- Bake for about 1 hour. To check for doneness, insert a toothpick into the center—it should come out clean.
- Let the cakes cool slightly in the pans, then carefully remove and place them upside down on a wire rack to cool completely.
- 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