Chocolate Wafer Cake with Vanilla Cream

This chocolate wafer cake is a light cocoa sponge layered with a fluffy vanilla pudding-cream filling, then finished with a shiny chocolate ganache glaze. The cake stays soft and tender, while the cream sets up beautifully once chilled, making it easy to slice into clean squares. It’s the kind of dessert that looks impressive but is made with simple pantry ingredients. Letting it chill is the secret—everything firms up and the flavors blend together. Perfect for birthdays, gatherings, or whenever you want a creamy chocolate treat.

Ingredients

• 4 eggs
• 1 cup powdered sugar
• 1 cup flour
• 3 tbsp cocoa powder
• 1 packet baking powder
• 1 packet vanilla sugar
• 1 liter milk
• 4 tbsp flour
• 4 tbsp potato or corn starch
• 1 1/2 cups powdered sugar
• 2 eggs
• 100 g butter
• 1 packet vanilla sugar
• 400 ml whipped cream
• 200 ml whipped cream
• 100 g milk chocolate

Directions

1. Beat 4 eggs and 1 cup powdered sugar until frothy.
2. Sift flour, cocoa powder, and baking powder together, then add to the egg mixture in portions and mix until combined.
3. Spread batter on a baking sheet lined with baking paper (a larger sheet makes a thinner cake).
4. Bake at 180°C for about 20 minutes, then cool on a rack.
5. For the cream, cook milk, flour, starch, 1 1/2 cups powdered sugar, and 2 eggs until thick like pudding.
6. Remove from heat and mix in butter and vanilla sugar while hot until smooth, then cool completely.
7. Whip 400 ml cream to stiff peaks and whisk it into the cooled pudding mixture.
8. Cut off the cake edges and crumble them, then spread half the cream over the cake.
9. Sprinkle the crumbled edges over the first cream layer, spread the remaining cream on top, smooth, and chill until firm.
10. For the glaze, heat 200 ml cream, add milk chocolate pieces, stir until melted, then spread over the chilled cake.

Prep Time: 35 minutes | Cooking Time: 20 minutes | Total Time: 235 minutes
Kcal: 360 kcal | Servings: 16

Tips

Cool the pudding completely before folding in the whipped cream—if it’s still warm, the whipped cream can melt and the filling won’t get fluffy.

Chill the cake until the cream is very firm before adding the glaze, and store leftovers covered in the fridge for up to 4 days.

FAQ

Can I use dark chocolate for the glaze instead of milk chocolate?
Yes—dark chocolate works great and makes the top less sweet.

Why do I need to chill it before glazing?
A firm cream layer keeps the glaze from sinking in and helps the top set smoothly.

Can I make it the day before?
Yes—this dessert is even better after chilling overnight because the layers set and slice cleaner.

What if I don’t have “vanilla sugar”?
Use vanilla extract (about 1 tsp per packet) and add it when mixing the hot pudding with butter.