Chocolate Vanilla Layer Cake
Ingredients
For the Chocolate Cake:
1 and ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
1 and ½ tsp baking powder
1 and ½ tsp baking soda
½ tsp salt
2 cups (400g) sugar
2 large eggs
1 cup (240ml) buttermilk (or milk + 1 tsp vinegar)
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) hot water or hot coffee
For the Vanilla Cream Filling:
1 ½ cups (360ml) heavy cream
8 oz (225g) cream cheese, softened
½ cup (100g) sugar
1 tsp vanilla extract
For the Chocolate Ganache Layer:
1 cup (170g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
For Decoration:
Whipped cream (or frosting)
Colorful sprinkles
Chocolate curls or decorations
Instructions
1. Make the Chocolate Cake:
Preheat oven to 350°F (175°C).
Grease and line two 8-inch (20 cm) square or round pans.
In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Slowly add hot water or coffee and stir (batter will be thin).
Pour into pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool completely.
2. Prepare the Vanilla Cream Filling:
In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
In another bowl, whip heavy cream to stiff peaks.
Fold the whipped cream into the cream cheese mixture. Chill until ready to use.
3. Make the Ganache:
Heat heavy cream until steaming (don’t boil).
Pour over chocolate chips, let sit 1 minute, then stir until smooth.
Cool slightly.
4. Assemble the Cake:
Place one chocolate cake layer on a plate.
Spread half the ganache, then the vanilla cream filling evenly.
Add the second cake layer on top and spread the rest of the ganache.
Chill for 30 minutes.
5. Decorate:
Pipe whipped cream swirls on top.
Add colorful sprinkles and chocolate curls.
