How to make an cute animal cake that’s perfect for gifting.

Who doesn’t love a rich, moist chocolate layer cake? This ultimate guide will walk you through the process of creating a delectable chocolate layer cake that’s perfect for any occasion. Whether you’re a seasoned baker or a novice, these detailed steps will help you achieve a cake that’s both impressive and delicious.

Ingredients Needed

To make this scrumptious chocolate layer cake, you’ll need the following ingredients:

  • 3 tablespoons (30g) milk
  • 40g unsalted butter
  • 1/3 teaspoon (2g) salt
  • 3 eggs (150g)
  • 2/3 cup (90g) sugar
  • 1 cup (100g) cake flour
  • 2/3 teaspoon (3g) baking powder
  • 3 teaspoons (10g) cocoa powder
  • 2/3 cup (60g) dark chocolate
  • 1/3 cup (60g) whipping cream
  • 3 tablespoons (30g) sugar (for syrup)
  • 1/3 cup (60g) water (for syrup)
  • 2 cups (360g) whipping cream (for chocolate cream)
  • 3 tablespoons (30g) sugar (for chocolate cream)
  • 2 tablespoons (15g) cocoa powder (for chocolate cream)

Preparing the Oven and Pan

Start by preheating your oven to 350°F (175°C). Next, you’ll need to prepare your baking pan. Cut a piece of aluminum foil to fit a square No. 2 pan. Place the mold on top, mark the corners, fold, and cut out the four corners to create a square frame-shaped aluminum foil cut-out. This will help ensure your cake comes out cleanly.

Melting Butter and Milk

In a microwave-safe bowl, combine 3 tablespoons (30g) of milk, 40g unsalted butter, and 1/3 teaspoon (2g) salt. Microwave for 20 seconds, stir, then microwave for another 20 seconds. The residual heat should melt any remaining butter. Set this mixture aside to cool.

Separating and Whipping Eggs

Carefully separate the 3 eggs, making sure no yolk contaminates the whites. In a mixing bowl, whip the egg whites on medium speed until large bubbles form. Gradually add 2/3 cup (90g) sugar in three parts, continuing to whip until the mixture forms stiff peaks.

In another bowl, whip the egg yolks on low speed just until no traces of white remain.

Mixing Dry Ingredients

Sift together 1 cup (100g) cake flour, 2/3 teaspoon (3g) baking powder, and 3 teaspoons (10g) cocoa powder. Sifting helps to aerate the flour and ensures there are no lumps in the mixture.

Combining Ingredients

Mix a small portion of the batter with the melted butter and milk mixture. This helps to temper the batter and prevents the butter from solidifying. Then, add this mixture back into the main batter, folding gently with a spatula until well combined.

Pouring and Smoothing the Batter

Pour the batter into the prepared mold. To ensure a smooth surface, use a chopstick to swirl through the batter and release any trapped air bubbles. Tap the mold gently on the table to further settle the batter and remove air pockets.

Baking the Cake

Place the mold in the preheated oven and bake immediately. Once done, remove the cake from the mold and let it cool completely on a wire rack. To prevent the cake from drying out, seal it in plastic wrap and let it mature at room temperature for a day. This step enhances the cake’s flavor and moisture.

Preparing the Ganache

For the ganache, combine 2/3 cup (60g) dark chocolate and 1/3 cup (60g) whipping cream in a microwave-safe bowl. Microwave for 20 seconds, stir, then microwave for another 20 seconds. Let it cool to lukewarm before using.

Making the Syrup

To make the syrup, dissolve 3 tablespoons (30g) sugar in 1/3 cup (60g) water by microwaving for 1 minute. Stir until the sugar is completely dissolved, then let the syrup cool.

Whipping the Chocolate Cream

In a mixing bowl, combine 2 cups (360g) whipping cream, 3 tablespoons (30g) sugar, and 2 tablespoons (15g) cocoa powder. Start whipping on low speed until the ingredients are well mixed, then increase the speed to high and whip until firm peaks form.

Assembling the Cake Layers

Once the cake is completely cooled and matured, slice it into four even layers. In 260ml clear dessert cups, sprinkle a layer of ganache on the bottom, then add a layer of cake. Brush the cake with the prepared syrup, followed by a generous layer of whipped chocolate cream. Repeat the layering process, finishing with a convex shape of cream on the top layer.

Final Layering and Decoration

Smooth the top layer of cream and dust with cake powder for a professional finish. The contrasting textures and flavors of the ganache, syrup, and whipped cream will make each bite a delight.


Creating a chocolate layer cake may seem daunting, but with these detailed steps, you’ll be able to produce a cake that’s both delicious and visually stunning. Give this recipe a try and impress your friends and family with your baking skills.


  1. What if I don’t have cake flour?
    • You can make a substitute by mixing 3/4 cup all-purpose flour with 2 tablespoons cornstarch.
  2. Can I use milk chocolate instead of dark chocolate?
    • Yes, but keep in mind that milk chocolate will make the ganache sweeter and less intense.
  3. How do I store the cake?
    • Store the cake in an airtight container in the refrigerator for up to 3 days.
  4. Can I freeze the cake?
    • Yes, you can freeze the cake layers before assembly. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months.
  5. What can I use instead of a square No. 2 pan?
    • You can use a round cake pan or any other baking pan of similar size. Just adjust the baking time as needed.

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