Chocolate Layered Cake with Vanilla Cream & Chocolate Ganache
Ingredients
Chocolate Cake
1 cup (125 g) all-purpose flour
½ cup (50 g) cocoa powder
1 cup (200 g) sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
½ cup (120 ml) milk
½ cup (120 ml) vegetable oil
1 tsp vanilla extract
½ cup (120 ml) hot water or hot coffee
Vanilla Cream Layer
1 cup (240 ml) milk
2 tbsp cornstarch
3 tbsp sugar
1 tsp vanilla extract
1 tbsp butter
Chocolate Ganache Topping
150 g dark chocolate
½ cup (120 ml) heavy cream
Decoration
Fresh raspberries (or any berries you like)
Instructions
1. Make the Chocolate Cake
Preheat oven to 170°C (340°F).
In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix well.
Add hot water (or coffee) and mix until smooth.
Pour into a lined square pan.
Bake for 30–35 minutes. Let cool completely.
2. Prepare the Vanilla Cream
In a saucepan, mix milk, sugar, and cornstarch.
Cook on medium heat, stirring constantly until thick.
Remove from heat, add vanilla and butter.
Let it cool slightly.
3. Assemble the Cake
Cut the chocolate cake horizontally into two layers.
Spread the vanilla cream evenly over the bottom layer.
Place the second cake layer on top.
4. Make the Ganache
Heat the cream until hot (do not boil).
Pour over chopped chocolate.
Let sit 1 minute, then stir until smooth.
Pour over the cake and smooth the top.
5. Decorate
Let the ganache set slightly.
Top with a fresh raspberry in the center.
Tips
Chill the cake for clean, sharp slices.
Coffee enhances the chocolate flavor but won’t taste like coffee.
