There are cakes… and then there are chocolate cakes that people remember forever. This Irresistible Chocolate Cream Cake belongs to that second category. It’s rich, moist, soft, creamy, and covered with a silky chocolate ganache that slowly drips down the sides like something from a luxury bakery window.

This is the kind of cake that:

• Makes people close their eyes after the first bite
• Gets requested again and again for birthdays and celebrations
• Feels fancy, but is actually easy to make at home
• Combines deep chocolate flavor + light cream filling + glossy ganache in perfect balance

If you are a chocolate lover, this cake is not optional — it’s essential.

Why This Chocolate Cake Is So Special

This cake is not just chocolate. It’s three layers of pleasure:

1. A super moist, soft chocolate sponge made with cocoa and coffee
2. A light, airy chocolate cream filling that balances the richness
3. A smooth, shiny ganache topping that makes it look like a professional pastry shop cake

Together, they create a dessert that is:

• 🍫 Rich but not heavy
• ☁️ Creamy but not too sweet
• ✨ Elegant but not complicated

The Secret Behind the Incredible Texture

Two things make this cake extraordinary:

☕ Coffee in the Batter

You don’t taste coffee — but it intensifies the chocolate flavor and makes it deeper and richer.

🥛 Buttermilk

It makes the cake:

• Extra moist
• Soft and tender
• Light and fluffy

This combination gives you a cake that stays soft even the next day.

🍫 Ingredients (Exactly As You Provided)

For the Chocolate Cake

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee, cooled

For the Chocolate Cream Filling

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• (Optional) 4 oz cream cheese or mascarpone for extra richness

For the Ganache Topping

• 8 oz dark chocolate, chopped
• 1 cup heavy cream

👩‍🍳 Step-by-Step With Professional Results

1️⃣ Baking the Chocolate Cake

First, preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

In a large bowl, whisk together:

• Flour
• Cocoa powder
• Sugar
• Baking powder
• Baking soda
• Salt

In another bowl, combine:

• Eggs
• Buttermilk
• Oil
• Vanilla

Add the wet ingredients to the dry ingredients and mix until just combined.

Now slowly stir in the hot brewed coffee. The batter will be thin — this is exactly what you want. This thin batter creates a super moist, soft cake.

Divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack and let them cool completely before assembling.

2️⃣ Making the Chocolate Cream Filling

In a cold bowl, whip:

• Heavy cream
• Powdered sugar

Until stiff peaks form.

If you choose to use the optional cream cheese or mascarpone, gently fold it in until smooth.

This cream is:

Light, fluffy, slightly sweet, and perfect to balance the rich chocolate cake.

Refrigerate until ready to use.

3️⃣ Preparing the Ganache

Heat the heavy cream until it just begins to simmer (do not boil).

Pour it over the chopped dark chocolate and let it sit for 1–2 minutes.

Then whisk until:

• Smooth
• Shiny
• Perfectly silky

Let it cool slightly before pouring it on the cake.

4️⃣ Assembling the Cake

Place one cake layer on your serving plate.

Spread a generous, thick layer of chocolate cream filling on top.

Place the second cake layer gently over it.

Now pour the warm ganache over the top and let it drip naturally down the sides.

Chill the cake until the ganache is set.

🍽️ Texture & Taste Experience

Every slice gives you:

• A super moist chocolate sponge
• A soft, airy cream layer
• A rich, silky chocolate coating

The texture is:

Soft, creamy, smooth, and melt-in-the-mouth.

The flavor is:

Deep chocolate, balanced sweetness, and pure indulgence.

🎂 Perfect for Any Occasion

This cake is perfect for:

• Birthdays 🎉
• Special dinners
• Holidays
• Guests
• Chocolate lovers
• Or when you just want to spoil yourself 😌

It looks luxury bakery-level, but you made it at home.

✨ Tips for Perfect Results

• Use good quality cocoa and chocolate for best flavor
• Chill the cake before slicing for clean, beautiful slices
• Decorate with:
  • Chocolate shavings
  • Cocoa powder
  • Berries
  • Or whipped cream

🧊 Storage

• Keep in the refrigerator
• Stays perfect for 3–4 days
• The texture gets even better after a few hours of chilling

💡 Why Everyone Falls in Love With This Cake

Because it is:

• Rich but not heavy
• Sweet but not too sweet
• Fancy but not difficult
• Moist, creamy, and deeply chocolatey
• A guaranteed success recipe

Final Thoughts

This Irresistible Chocolate Cream Cake is not just a dessert — it’s a celebration cake, a special-occasion cake, and a chocolate lover’s dream all in one.

If you want a cake that:

✅ Always impresses
✅ Never fails
✅ Looks professional
✅ Tastes unforgettable

👉 This is the one.

Try Also: Irresistible Dessert Ideas from Paula’s Kitchen

• How to Make the Perfect Tuxedo Cake at Home
• No-Bake Layered Brownie Dessert
• Pumpkin Cinnamon Roll Bars
  
  

Irresistible Chocolate Cream Cake

This rich and moist chocolate cake with a creamy filling and glossy ganache is perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings 12 servings

Calories 450 kcal

Ingredients

  

For the Chocolate Cake

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee, cooled

For the Chocolate Cream Filling

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 4 oz cream cheese or mascarpone (optional for extra richness)

For the Ganache Topping

• 8 oz dark chocolate, chopped
• 1 cup heavy cream

Instructions

 

Baking the Chocolate Cake

• Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
• In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• In another bowl, combine eggs, buttermilk, oil, and vanilla.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Slowly stir in the hot brewed coffee until the batter is thin.
• Divide the batter evenly between the pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
• Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely before assembling.

Making the Chocolate Cream Filling

• In a cold bowl, whip heavy cream and powdered sugar until stiff peaks form.
• If using the optional cream cheese or mascarpone, gently fold it in until smooth.
• Refrigerate the cream filling until ready to use.

Preparing the Ganache

• Heat the heavy cream until it just begins to simmer (do not boil).
• Pour it over the chopped dark chocolate and let it sit for 1-2 minutes.
• Whisk until smooth, shiny, and perfectly silky.
• Let it cool slightly before pouring it on the cake.

Assembling the Cake

• Place one cake layer on your serving plate.
• Spread a generous, thick layer of chocolate cream filling on top.
• Place the second cake layer gently over it.
• Pour the warm ganache over the top and let it drip naturally down the sides.
• Chill the cake until the ganache is set.

Notes

Use good quality cocoa and chocolate for best flavor. Chill the cake before slicing for clean, beautiful slices. Decorate with chocolate shavings, cocoa powder, berries, or whipped cream.