Creamy Chocolate Layer Cake
A rich and moist chocolate layer cake with fluffy cream filling and glossy chocolate ganache, perfect for special occasions.
Ingredients
For the Chocolate Cake Layers
- 2 cups all-purpose flour Sifted
- ¾ cup cocoa powder
- 1½ cups granulated sugar
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- ¾ cup vegetable oil
- 1 cup milk
- 1 cup hot water or hot coffee Hot coffee suggested for enhanced flavor
- 2 tsp vanilla extract
For the Cream Filling
- 2 cups cold heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Chocolate Ganache
- 200 g dark chocolate, chopped
- 1 cup heavy cream Heat until hot but not boiling
Instructions
Bake the Chocolate Cake Layers
- Preheat your oven to 170°C (340°F). Grease two 20 cm (8-inch) round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, vegetable oil, milk, and vanilla extract. Beat until the batter is smooth and lump-free.
- Gradually add the hot water or coffee; the batter will be runny — this is normal and helps create a moist cake.
- Divide the batter evenly between the two prepared pans.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely. Once cooled, carefully cut each cake horizontally in half to create 4 layers.
Prepare the Cream Filling
- In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Ensure the cream is very cold before whipping for the best texture.
Assemble the Cake
- Place the first cake layer on a serving plate. Spread a generous layer of cream on top.
- Repeat with the remaining layers, alternating cake and cream.
- Once all layers are stacked, refrigerate the cake for 20–30 minutes to allow the cream to set.
Make the Chocolate Ganache
- Heat the heavy cream until hot but not boiling.
- Pour the cream over the chopped chocolate and let it sit for 2 minutes.
- Stir until smooth and glossy.
- Pour the ganache over the chilled cake, letting it drip naturally down the sides for a professional finish.
Serving the Cake
- Chill the cake for an additional 15–20 minutes after adding the ganache.
- For clean slices, dip your knife in hot water, wipe it dry, and cut carefully.
- Serve this creamy, indulgent chocolate cake and enjoy every bite!
Notes
Use high-quality cocoa and chocolate for better flavor. Keep cream cold for better whipping. Chill before serving for neat layers.