Chocolate Cream Cake
Ingredients
Chocolate Cake
1 cup (125 g) all-purpose flour
½ cup (50 g) unsweetened 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
Cream Filling
1 cup (240 ml) heavy whipping cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract
Chocolate Ganache
150 g dark chocolate (chopped)
½ cup (120 ml) heavy cream
Topping (optional)
Whipped cream swirls
Chocolate shavings or chocolate pieces
Instructions
1. Make the Chocolate Cake
Preheat oven to 170°C (340°F). Grease a small round cake pan.
In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Stir in hot water or coffee.
Pour batter into the pan and bake for 30–35 minutes.
Let the cake cool completely.
2. Prepare the Cream Filling
Whip cold cream with powdered sugar and vanilla until stiff peaks form.
Refrigerate until ready to use.
3. Make the Ganache
Heat cream until hot (not boiling).
Pour over chopped chocolate.
Let sit 2 minutes, then stir until smooth and glossy.
4. Assemble the Cake
Slice the cake horizontally into two layers.
Spread whipped cream evenly on the bottom layer.
Place the second layer on top.
Pour ganache over the cake, letting it drip down the sides.
Decorate with whipped cream and chocolate pieces.
Tips
Coffee enhances the chocolate flavor (it won’t taste like coffee).
Chill the cake 30 minutes before serving for clean slices.
You can make it as a mini cake or full-size cake.
