Chocolate Layer Cake with Cream Filling
Ingredients
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or hot water
Cream Filling
1½ cups heavy whipping cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract
Chocolate Buttercream (for frosting & piping)
1 cup unsalted butter (softened)
3 cups powdered sugar
½ cup cocoa powder
3–4 tbsp milk or cream
1 tsp vanilla extract
Chocolate Ganache Drip
1 cup dark chocolate (chopped)
½ cup heavy cream
Decoration (optional)
White chocolate drizzle
Shredded coconut (for sides)
Instructions
1. Make the Cake
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Mix until smooth.
4. Slowly add hot coffee and mix (batter will be thin).
5. Divide batter evenly between pans.
6. Bake for 30–35 minutes. Let cool completely.
2. Prepare the Cream Filling
1. Beat cold whipping cream until soft peaks form.
2. Add powdered sugar and vanilla. Beat until stiff peaks.
3. Chill until ready to use.
3. Make Chocolate Buttercream
1. Beat butter until creamy.
2. Add powdered sugar and cocoa powder gradually.
3. Add milk and vanilla, beat until smooth and fluffy.
4. Assemble the Cake
1. Place first cake layer on a plate.
2. Spread cream filling evenly.
3. Place second cake layer on top.
4. Frost entire cake with chocolate buttercream.
5. Ganache Drip
1. Heat cream until hot (not boiling).
2. Pour over chopped chocolate.
3. Let sit 2 minutes, then stir until smooth.
4. Pour around edges for drip effect.
6. Decorate
Pipe buttercream swirls on top
Drizzle with melted white chocolate
Press shredded coconut around the bottom sides.
