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Ingredients
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Cake and Filling
Method
Preparation
- 1
Make the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Mixtures
Gradually incorporate the dry ingredients into the wet mixture, alternating with milk until just combined.
- 6
Bake the Cake
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 8
- 9
Melt the Chocolate
In a separate bowl, melt the chopped chocolate over simmering water, then fold it into the sabayon mixture.
- 10
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the chocolate sabayon.
- 11
Assemble the Cake
Place one cake layer on a serving plate, spread half of the chocolate sabayon on top, then add the second layer and top with the remaining sabayon.
- 12
Chill and Serve
Chill the cake for at least 2 hours before slicing and serving.
