Chocolate Layer Cake with Creamy Filling and Ganache

This chocolate layer cake is a decadent and moist dessert, filled with a rich vanilla cream and topped with a luscious chocolate ganache. The combination of soft chocolate sponge, creamy filling, and smooth ganache makes it perfect for celebrations or a special treat.

Ingredients

For the Chocolate Cake:

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
¾ cup (75g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) hot water or brewed coffee (for enhanced chocolate flavor)

For the Vanilla Cream Filling:

1 cup (240ml) heavy cream
½ cup (100g) granulated sugar
2 tablespoons cornstarch
1 cup (240ml) whole milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For the Chocolate Ganache:

1 cup (180g) semi-sweet or milk chocolate, chopped
½ cup (120ml) heavy cream
1 tablespoon unsalted butter (for shine)

Instructions

Step 1: Prepare the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
In a separate bowl, beat the eggs, milk, oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently.
Slowly pour in the hot water or coffee while mixing until the batter is smooth. It will be slightly thin, but that’s normal.
Divide the batter evenly between the two cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Vanilla Cream Filling

In a small saucepan, whisk together sugar and cornstarch.
Gradually add milk while whisking to avoid lumps.
Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
Remove from heat and stir in vanilla extract and butter. Let it cool completely before using.

Step 3: Make the Chocolate Ganache

Heat the heavy cream in a small saucepan until it starts to steam (do not boil).
Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
Stir gently until the chocolate is fully melted and smooth. Add the butter for a glossy finish.

Step 4: Assemble the Cake

Slice each cake in half horizontally to create four layers.
Place one cake layer on a serving plate and spread a generous amount of vanilla cream over it.
Repeat the process with the next layers, alternating cake and cream.
Once all layers are stacked, pour the warm ganache over the top and spread it evenly with a spatula.
For decoration, pipe extra vanilla cream on the sides and sprinkle chocolate shavings or sprinkles.

Serving and Storage

How to Serve

Let the cake set for at least 30 minutes before slicing.
Serve with a scoop of vanilla ice cream or fresh berries for extra indulgence.

Storage Tips

Store the cake in an airtight container in the refrigerator for up to 4 days.
Allow the cake to come to room temperature before serving for the best texture.
Freeze leftover slices by wrapping them in plastic wrap and storing them in an airtight container for up to 2 months.

Tips and Variations

Extra moist cake: Replace half of the milk with sour cream or yogurt for a richer texture.
Different fillings: Use a chocolate mousse, caramel cream, or Nutella for variation.
Nutty version: Add chopped hazelnuts or almonds between the layers for extra crunch.
Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.

This chocolate layer cake is soft, creamy, and bursting with flavor. Perfect for birthdays, holidays, or any special occasion, it’s a show-stopping dessert that will impress everyone!

For more details, visit the full recipe

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