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Posted by Graeme, on Friday 15th February 2013

Chocolate Layer Cake by Yankee Candles UK


The classic chocolate layer cake is a luscious dessert irresistible to cocoa lovers - A beautiful culinary delight that envelops moist layers of cocoa cake with indulgent chocolate mousse. 

Yankee Candle captures the delicious rich chocolate layer cake in a wax candle. This decadent scented candle from Eat Desserts First Collection is the true-to-life fragrance of sweet chocolate stacked layer by layer, fresh out of the oven. With layers of rich cake laden with cocoa and covered with a light chocolate mousse frosting... it’s simply to die for.

Chocolate Layer Cake is available from as a small tumbler or large jar, both with a cute scalloped lid to evoke the edge of a cake stand. The candle is also available in a decorative glass dessert dish with up to 30 hours of fragrance. 

With the current home baking craze sweeping the UK as the result of the Great British Bake Off, we have included our favourite Chocolate Layer Cake Recipe; something you can eat! However, why not try our delightful scented candle as a calorie-free and guilt-free way of enjoying Chocolate Layer Cake. 

Chocolate Layer Cake Recipe 



100g (3½oz) butter 
8 eggs 
300g (10½oz) caster sugar 
200g (7oz) plain flour 
75g (2¾oz) cocoa powder 
3tsp baking powder 
1tsp vanilla extract 
¼ teaspoon of salt


275g (9¾oz) dark chocolate
6 eggs - separated 
175g (6oz) butter - softened 
1 tablespoon of vanilla extract 


Pre-heat oven to 180 degrees
Butter the sides of two cake tins and dust with flower
Melt butter and set aside to cool
Whisk eggs and butter until a thick consistency
Sift flour, cocoa powder, baking powder and salt then add vanilla extract and melted butter
Pour  mixture into the two baking tins and bake for 30 minutes
Melt dark chocolate then remove from heat 
Beat egg yolks one at a time
Beat in butter, vanilla extract and then leave to cool
Whisk egg whites in a separate bowl until they form stiff peaks
Fold in ¼ of the chocolate mixture then carefully fold in the rest
Cool at room temperate
Cut each cake in half, spread over mousse then sandwich each cake creating a layer effect.
Use remaining mousse to cover the sides and top with chocolate curls