Chocolate Cream Layer Cake (Print Version)
Moist chocolate cake, smooth cream filling, glossy ganache—an elegant treat that’s simple to make for any occasion.
# What You'll Need:
→ Chocolate Sponge Cake Layers
01 -
2 cups all-purpose flour
02 -
3/4 cup unsweetened cocoa powder
03 -
2 teaspoons baking powder
04 -
1 1/2 teaspoons baking soda
05 -
1/2 teaspoon salt
06 -
2 cups granulated sugar
07 -
3 large eggs
08 -
3/4 cup vegetable oil or melted unsalted butter
09 -
2 teaspoons pure vanilla extract
10 -
1 1/4 cups buttermilk
→ Cream Filling
11 -
2 cups heavy whipping cream
12 -
1/2 cup powdered sugar
13 -
4 ounces cream cheese or mascarpone, softened (optional)
→ Chocolate Ganache Glaze
14 -
8 ounces dark chocolate, chopped
15 -
1 cup heavy whipping cream
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper circles.
02 -
In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until thoroughly blended.
03 -
In a large bowl, beat granulated sugar and eggs on medium speed until pale and slightly thickened. Add vegetable oil, vanilla extract, and buttermilk; mix until fully incorporated.
04 -
Gradually add dry ingredients to wet mixture, blending on low speed until no streaks of flour remain. Do not overmix.
05 -
Evenly divide batter between prepared pans. Bake for 32–36 minutes, or until a toothpick inserted in the center emerges clean.
06 -
Let cakes rest in pans for 10 minutes. Turn out onto wire racks and cool completely before assembly.
07 -
In a chilled bowl, beat heavy whipping cream with powdered sugar (and cream cheese, if using) until stiff peaks form. Avoid over-beating.
08 -
Place one cake layer on a serving plate. Spread whipped cream filling evenly over the surface. Top with second cake layer and gently press to adhere.
09 -
Place chopped chocolate in a bowl. Heat cream in a saucepan until just simmering, then pour over chocolate. Let sit 2 minutes, then whisk until smooth and glossy.
10 -
Pour ganache over assembled cake, allowing it to cascade down the sides for an even coating. Smooth gently for a polished finish.
11 -
Refrigerate assembled cake for at least 30 minutes to set ganache and filling before slicing and serving.
# Additional Notes:
01 -
For best texture, use room temperature ingredients when preparing the batter.
02 -
Chill metal mixing bowl and beaters before whipping cream for maximum volume.
03 -
Customize the filling with a spoonful of coffee extract for a mocha variation.