Chocolate Cream Layer Cake Recipe
Ingredients
For the chocolate cake layers:
1 ½ cups flour
1 cup sugar
½ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
1 cup hot water
For the cream filling (vanilla cream):
2 cups milk
4 tbsp sugar
3 tbsp cornstarch
2 tbsp butter
1 tsp vanilla extract
200 ml heavy cream (whipped)
For the chocolate ganache:
200 g dark chocolate
200 ml heavy cream
For decoration:
Chocolate whipped cream or chocolate buttercream
Instructions
1. Make the Chocolate Cake
1. Preheat oven to 180°C (350°F).
2. Mix dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.
3. Add eggs, milk, and oil; mix well.
4. Add hot water slowly. Batter will be thin—this is normal.
5. Pour into two round cake pans (20–22 cm).
6. Bake for 25–30 minutes. Let cool.
7. Slice each cake into 2 layers (optional for 4 layers).
2. Prepare the Cream Filling
1. In a pot, mix milk, sugar, and cornstarch.
2. Cook on medium heat until thick.
3. Remove from heat, add butter and vanilla.
4. Let cool completely.
5. Fold in whipped heavy cream to make it fluffy.
3. Prepare the Chocolate Ganache
1. Heat heavy cream until steaming.
2. Pour over chopped chocolate.
3. Wait 2 minutes, then stir until smooth.
4. Assemble the Cake
1. Place the first chocolate layer on a plate.
2. Spread a thick layer of cream filling.
3. Add the second layer; repeat.
4. Cover the cake with cream on the sides if desired.
5. Pour the chocolate ganache on top and let it drip.
6. Decorate the top with chocolate whipped cream swirls.
5. Chill
Refrigerate the cake for at least 2–3 hours before serving.
