Chocolate Layer Cake with Ganache & Cream Filling

A showstopping cake with moist chocolate layers, silky ganache, and a dreamy vanilla cream center—just like the photo!

 Ingredients

For the Chocolate Cake:

• 2 cups (250g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (65g) unsweetened cocoa powder (Dutch-process preferred)

• 2 tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 large eggs, room temperature

• 1 cup (240ml) buttermilk (or 1 cup milk + 1 Tbsp vinegar)

• ½ cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) hot coffee (or hot water) [enhances chocolate flavor!]

For the Vanilla Cream Filling:

• 1½ cups (360ml) heavy cream, cold

• ¼ cup (30g) powdered sugar

• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1 cup (170g) dark or semi-sweet chocolate, finely chopped

• ½ cup (120ml) heavy cream

• Sprinkles (for decoration)

📝 Instructions

1. Bake the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.

2. Dry ingredients: Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.

3. Wet ingredients: In another bowl, beat eggs, buttermilk, oil, and vanilla. Gradually mix into dry ingredients.

4. Add hot coffee/water, stirring until smooth (batter will be thin).

5. Divide batter evenly between pans. Bake 25–30 mins until a toothpick comes out clean. Cool completely.

2. Make the Cream Filling:

• Whip cold heavy cream, powdered sugar, and vanilla to stiff peaks. Chill until ready to use.

3. Prepare the Ganache:

• Heat cream until steaming (not boiling). Pour over chopped chocolate, let sit 2 mins, then stir until smooth. Cool until thickened but pourable.

4. Assemble the Cake:

1. Level cakes if needed. Place one layer on a plate.

2. Spread cream filling evenly over the first layer. Top with the second layer.

3. Pour ganache over the top, letting it drip down the sides. Add sprinkles immediately.

4. Chill 30 mins to set before slicing.

✨ Pro Tips

✅ Fluffier filling? Add ¼ cup mascarpone or cream cheese to the whipped cream.
✅ No coffee? Use hot water + 1 tsp instant espresso powder (won’t taste like coffee!).
✅ Make ahead: Cake layers can be baked, wrapped, and frozen for up to 1 month.

Why This Cake Rocks

• Super moist from the coffee and oil.

• Cream filling balances the rich ganache.

• Sprinkles = instant joy (and great for birthdays!).

Serve with vanilla ice cream for the ultimate treat. Don’t lose this recipe—it’s a crowd-pleaser!