Chocolate Cake with Cream Filling
This moist chocolate cake features a light whipped cream filling, perfect for any occasion.
Ingredients
For the Cake
- 1.75 cups 1 3/4 cups all-purpose flour
- 0.75 cups 3/4 cup unsweetened cocoa powder
- 2 tsp 2 tsp baking powder
- 1.5 tsp 1 1/2 tsp baking soda
- 0.5 tsp 1/2 tsp salt
- 1 cups 1 cup granulated sugar
- 0.5 cups 1/2 cup brown sugar
- 2 large 2 large eggs
- 0.5 cups 1/2 cup vegetable oil
- 1 cups 1 cup milk
- 0.5 cups 1/2 cup hot water or coffee
- 2 tsp 2 tsp vanilla extract
For the Cream Filling
- 1 cups 1 cup heavy whipping cream, cold
- 3 tbsp 3 tbsp powdered sugar
- 1 tsp 1 tsp vanilla extract
- 0.1 kg 100g cream cheese (optional) For a firmer filling
Optional Toppings
- to taste chocolate ganache, fresh berries, shaved chocolate or cocoa powder For serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, both sugars, oil, milk, and 2 tsp vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until combined.
- Pour in hot water or coffee and mix gently. The batter will be thin.
Baking
- Divide batter into the prepared pans and bake for 30–35 minutes, until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Cream Filling
- In a cold mixing bowl, beat heavy cream until soft peaks form.
- Add powdered sugar and 1 tsp vanilla, and continue beating until stiff peaks form.
- Fold in softened cream cheese for a firmer filling if desired.
Assembling the Cake
- Once the cakes are cooled, place one layer on a serving plate and spread the cream filling over the top.
- Place the second cake layer on top.
- Frost with chocolate ganache or dust with powdered sugar if desired.
- Chill the cake for at least 1 hour before slicing so the filling sets.
Notes
Store the cake in the fridge for 2–3 days, or freeze individual slices for up to 1 month.