Chocolate Layer Cake Recipe

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined. Gradually stir in the boiling water.

Bake the Cake

Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare Cremeux

In a saucepan, heat heavy cream until just simmering. Remove from heat and add chopped dark chocolate. Stir until melted and smooth.

Mix Egg Yolks

In a separate bowl, whisk together egg yolks and sugar until pale. Gradually add melted chocolate mixture and stir in vanilla.

Chill the Cremeux

Pour into a container and refrigerate for at least 4 hours or until set.

Prepare Sauce

In a saucepan, heat heavy cream until just simmering. Remove from heat and add chopped dark chocolate and corn syrup. Stir until smooth and glossy.

Finish with Vanilla

Stir in vanilla extract and let cool slightly before serving.

Prepare Ice Cream Base

In a saucepan, heat the heavy cream and milk over medium heat. Add sugar and the seeds from the split vanilla bean.

Mix Egg Yolks

In a bowl, whisk the egg yolks. Temper the yolks by slowly adding the hot cream mixture, whisking constantly.

Cook and Chill

Return the mixture to the saucepan and cook over low heat until thickened. Strain and refrigerate until completely chilled.

Churn Ice Cream

Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.