Moist dark chocolate cake frosted with a light and fluffy chocolate diplomat cream and topped with fresh whipped cream and chocolate shavings!


AP flour granulated sugar unsweetened cocoa powder baking powder salt oil eggs sour cream milk


unsalted butter granulated sugar egg yolks dark chocolate chips heavy cream powdered sugar vanilla extract chocolate shavings


STEP 1: For the custard, whisk butter, sugar & egg yolks over low heat until it thickens. Remove, cover with a lid, & set aside to cool completely to room temperature.

STEP 2: Whisk flour, granulated sugar, cocoa powder, baking powder & salt until distributed. Mix in oil, then eggs, one at a time.

STEP 3: Add sour cream & beat until combined, turn mixer to low speed & mix in milk. Distribute batter evenly among two 8 inch pans.

STEP 4: Bake at 350F for 35 minutes. Allow cakes to cool completely, then slice each cake in half to make four layers.

STEP 5: Microwave chocolate & set aside. Beat heavy cream until it thickens. Add powdered sugar & beat until stiff peaks form.

STEP 6: Set aside 1 cup of whipped cream. Add diplomat cream to remaining whipped cream & beat until they're smooth.

STEP 7: Add the cooled, melted chocolate & vanilla extract & beat until it's fully combined.

STEP 8: Frost 1st layer of cake with 1/3 of frosting. Repeat with 2nd & 3rd layer & place 4th layer on top. Frost with reserved whipped cream & top with chocolate shavings.

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