Chocolate Layered Cake

Chocolate Layered Cake recipe is chocolate cake with a condensed milk cream and a wafer’s layer.

chocolate layered cake

Are you in the mood for something chocolaty? This here has got to be one of the simplest cakes there is but it’s so moist and so delicious. You do need to give it some time for the cream to moisten up the layers though. If you will be making this the night before, refrigerate overnight and keep covered but remove from fridge about 2 hours before serving. If you will be enjoying it the same day give it few hours so the cream can moisten the layers a bit. This is a great cake and a fan in the family. This is a great cake for any occasion, like a family gathering, girls night or a friend’s dinner, You can also make this cake round instead of rectangular.

There are some other great chocolate cake recipes such as the Layered Chocolate Coffee Cake or the Layered Chocolate Nutella Cake.

Ingredients:

2 large eggs

1 cup sugar

1 can dulce de leche, (cooked condensed milk) (Use 1/2 cup, the remaining milk will be used in the cream)

1 1/3 cups sour cream

1 2/3 cups flour

1/2 tsp salt

1 1/2 tsp baking soda

3 Tbsp Hershey’s cocoa

Cream

1 can dulce de leche cooked condensed milk (plus the remaining milk from the from the batter)

2 sticks unsalted butter, room temp

1 3/4 cup chocolate wafers, cubed

Serves: 10-12

Directions:

Beat eggs and sugar at high speed for 5 minutes.

In the meantime in a bowl combine the flour, salt, baking soda, and cocoa. Set aside.

Add 1/2 cup cooked condensed milk and the sour cream to the eggs/sugar and mix about half a minute.

chocolate layered cake

Slowly add the flour mixture to the bowl. Mix. The mixture will be thick.

Prepare 2 (9×13) pans. Cover with parchment paper. Lightly spray with baking spray and dust with flour.  Divide the batter equally amongst the two pans and bake in a preheated over to 355° for 12-15 minutes. Check for readiness with a toothpick.

Once completely cooled, cut each cake in half so you will have four layers.

Prepare the cream:

Beat the butter at medium speed for a minute. Turn the speed down to low and slowly add the cooked condensed milk. (1 can plus the remaining unused can of milk from the batter).

Place the bottom part of one of the cake and this will be the 1st layer. Set it down the same way as is with the part that was cut facing up.  Spread a generous portion of the cream.

Place the 2nd layer with the top facing down and the middle part facing up. Cover with cream.

chocolate layered cake

3rd layer, take the top of the second cake turn it upside down so the top will go onto the cream and the middle, the part that was cut will again face up. Add some more cream.

4th layer, this will be the 2nd bottom part of the 2nd cake. Turn it upside down so the middle meets the cream and the bottom of the cake will be the top layer. (I hope that wasn’t confusing. =)….)

Leave about two tablespoons of cream so it can be used for decor.

Chop 1 3/4 cups chocolate waters.

Grind or blend wafers until they are very fine.

Generously cover the top of cake with some wafers.

chocolate layered cake

Place the leftover cream in a small Ziploc, snip off an edge of the bag and drizzle atop the cake. I just make zigzag lines sideways. I only wanted my top drizzled but you can do your sides as well.

Some of the cream might have escaped onto your platter. With your spatula add it back to the sides of your cake and cover the sides completely with the remaining wafers.

chocolate layered cake

YUMMMMM!!! =)

chocolate layered cake
Print Recipe
5 from 1 vote

Chocolate Layered Cake

Chocolate cake with a condensed milk cream and a layer of wafers.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Desserts
Cuisine: American
Keyword: chocolate layered cake
Servings: 11 servings
Calories: 210kcal
Author: Valentina's Corner

Ingredients

Cake-

  • 2 large eggs
  • 1 cup sugar
  • 1 can dulce de leche, 14oz, Use 1/2 cup, the remaining milk will be used in the cream
  • 1 1/4 cup sour cream
  • 1 2/3 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 3 1/2 Tbsp Hershey’s cocoa

Cream-

  • 1 can dulce de leche, plus the remaining milk from the from the batter
  • 2 sticks unsalted butter, room temp
  • 1 3/4 cup chocolate wafers cubed for decor

Instructions

  • Beat eggs and sugar at high speed for 5 minutes.
  • In the meantime in a bowl combine the flour, salt, baking soda and cocoa. Set aside.
  • Add 1/2 cup dulce de leche and the sour cream to the eggs/sugar and mix about half a minute.
  • Slowly add the flour mixture to the bowl. Mix about a minute.
  • Prepare 2 (9×13) pans. Cover with parchment paper. Lightly spray with baking spray and dust with flour. Divide the batter equally amongst the two pans and bake in a preheated over to 355° for 12-15 minutes. Check for readiness with a toothpick.
  • Once completely cooled, cut each cake in half so you will have four layers.

Prepare the cream

  • Beat the butter at medium speed for a minute. Turn the speed down to low and slowly add the dulce de leche. (1 can plus the remaining unused can of milk from the batter).
  • Place the bottom part of one of the cake and this will be 1st layer. Set it down same way as is with the part that was cut facing up. Spread a generous portion of the cream.
  • Place the 2nd layer with the top facing down and the middle part facing up. Cover with cream.
  • rd layer take the top of the second cake turn it upside down so the top will go onto the cream and the middle, the part that was cut will again face up. Add some more cream.
  • th layer, this will be the 2nd bottom part of the 2nd cake. Turn it upside down so the middle meets the cream and the bottom of the cake will be the top layer. (I hope that wasn’t confusing. =)….)
  • Leave about two tablespoon of cream so it can be used for decor.
  • Chop 1 3/4 cups chocolate waters.
  • Grind or blend wafers until they are very fine.
  • Generously cover the top of cake with the some wafers.
  • Place the leftover cream in a small Ziploc, snip off an edge of the bag and drizzle atop cake. I just make zigzag lines sideways. I only wanted my top drizzled but you can do you sides as well or nothing at all.
  • Some of the cream might have escaped onto the platter. With a spatula add it back onto the sides of the cake and cover the sides completely with the remaining wafers.
Nutrition Facts
Chocolate Layered Cake
Amount Per Serving
Calories 210 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 43mg 14%
Sodium 317mg 13%
Potassium 94mg 3%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 19g
Protein 3g 6%
Vitamin A 4.1%
Vitamin C 0.3%
Calcium 3.8%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Chocolate Layered Cake
Amount Per Serving
Calories 210 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 43mg 14%
Sodium 317mg 13%
Potassium 94mg 3%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 19g
Protein 3g 6%
Vitamin A 4.1%
Vitamin C 0.3%
Calcium 3.8%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

Valentina's Corner

Show 22 Comments
  • Larisa 05/06/2018, 1:53 am Link Reply

    This cake is one of my favorites from your blog. Very tasty. But today I noticed that the amounts of flour and baking soda are different in the print out format. Did you make the changes or that was an accident? I wonder if the 2 cups of flour instead of 1 2/3 cups (how it’s typed in the begining of recipe), will make batter too thick? And only 1.5 tsp of baking soda? Not 2?

    • admin 05/09/2018, 5:11 pm Link Reply

      Hi, Larisa. 🙂
      Thanks so much for catching that. The updates are right (I fixed them all), I guess my brain wasn’t functioning right when I was making the changes (insert embarrassed emoji, hehe). I LOVE this cake as well. The pictures don’t do this cake justice. It’s amazing. <3 Thanks so much for being a part of our online family, we're blessed to have you.

  • Leah 04/13/2016, 11:13 am Link Reply

    Hi! I was wondering where you got the chocolate wafers from, and what kind did you use? Thanks 🙂

    • admin 04/14/2016, 12:04 am Link Reply

      Hi Leah!!:) You can use any chocolate wafers, whatever your local grocery store carries. They’re usually in the cookies isle. They have them in vanilla, strawberry or chocolate. Voortman is a company that makes some. If for some reason you can’t find some, you can just do chocolate shavings instead. Happy Baking!!:)

  • nadia 06/04/2015, 2:47 am Link Reply

    Made this cake today for my sons B-day! Turned out very good. Thanks for great recipes.

  • Lidiya 07/09/2014, 2:48 am Link Reply

    Made this cake last night and finished it today, will try it tomorrow =) (Work in Progress)
    I followed all the directions
    but made a round cake instead of rectangular since I dont have a plate for it
    And for one of the layers I made a strawberry sauce in a pan (tasted delicious). cant wait to try it =)))

    • admin 07/09/2014, 11:10 am Link Reply

      Oh my that sounds delish. I actually prefer round cakes too=^)… You are making my mouth water…:):)..

  • Irina 05/09/2014, 6:53 pm Link Reply

    For some reason my batter turned out so thick 🙁 I couldn’t even spread it in the pan. Do you know why that could have happened?

    • admin 05/10/2014, 12:26 am Link Reply

      Irinka,
      The batter is suppose to be really thick and you should be able to just spread it with a spatula. ;)..

  • oksana 01/17/2014, 11:16 pm Link Reply

    Made the cake today. really yummy.

    • admin 01/22/2014, 6:02 pm Link Reply

      Oksana,
      I’m glad you enjoyed it. :).:).

  • Nadia 11/02/2013, 2:16 am Link Reply

    What a delightful cake!!! I love your recipes!

    • admin 11/02/2013, 5:35 pm Link Reply

      Nadia,
      You’re too kind. Appreciate the comment:)..

  • Jessica 10/28/2013, 8:17 pm Link Reply

    wow why so much butter for the cream??? thats a lot!!!!! add suggestions i can substitute it with??

    • admin 10/29/2013, 7:33 pm Link Reply

      You use 1 1/2 cans of cooked condensed milk, if you use less it will be too runny. You can try using less but honestly with that much condensed milk you can’t taste the butter. This particular cake really won’t taste good with a different cream…

  • Mariyka 10/22/2013, 8:07 pm Link Reply

    Hey Val, do u add any vinegar to baking soda?

    • admin 10/23/2013, 12:33 pm Link Reply

      Nope not in this cake..=)

  • Luba 09/22/2013, 12:26 am Link Reply

    Mmmm this cake looks yummy! Definitely adding it to my list of recipes to try!

  • Vera 09/18/2013, 1:40 pm Link Reply

    i will be making this tonight! it looks so delicious! Good job with the blog by the way!!

    • admin 09/19/2013, 10:22 am Link Reply

      Verka,
      Let me know how you guys like it. And thanks for the comments. I can’t say I really know what I am fully doing on here but it’s a work in progress!!=)

  • Kristen Cherevko 09/16/2013, 12:55 pm Link Reply

    whats it drizzled with

    • admin 09/16/2013, 2:33 pm Link Reply

      I just left a few tablespoons of the cream that I used and drizzled it with that.. =)

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