A decadent chocolate cream layer cake that is fluffy, creamy, and crowned with glossy chocolate ganache.
Author:Caroline Jones
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour 30 minutes
Yield:10 slices 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (or hot water)
1 1/2 cups heavy whipping cream (cold)
8 oz (225g) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly stir in hot coffee (batter will be thin).
Pour into pan and bake 30–35 minutes. Cool completely. Slice cake horizontally into two even layers.
For the filling, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture until fluffy.
Spread thick layer of cream filling over bottom cake layer. Place top layer gently on top. Chill 20–30 minutes to set.
Heat heavy cream for ganache until just simmering. Pour over chocolate chips. Let sit 2 minutes, then stir until glossy and smooth.
Pour ganache over cake, spreading evenly and letting it drip slightly down the sides. Chill 15 minutes before slicing.
Notes
Serve slightly chilled for clean, sharp layers.
Add fresh berries for contrast.
Dust edges lightly with cocoa powder for an elegant finish.
Use hot coffee to intensify chocolate flavor.
Chill before pouring ganache to prevent sliding.
Wipe knife between slices for bakery-perfect cuts.