Chocolate Cream Layer Cake

This Chocolate Cream Layer Cake is an indulgent dessert featuring rich, moist chocolate cake layers filled with fluffy cream and topped with a glossy chocolate glaze. It is a bakery-style treat that looks elegant yet is simple enough to prepare at home.

Why You’ll Love This Recipe

This cake combines everything a dessert lover could want—moist chocolate sponge, a light and creamy filling, and a decadent ganache topping. The balance of flavors is perfect, and it makes a stunning centerpiece for birthdays, anniversaries, or any festive occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Vegetable oil or melted butter

• Vanilla extract

• Buttermilk

• Heavy cream (for filling)

• Powdered sugar (for filling)

• Cream cheese or mascarpone (optional, for added stability in filling)

• Dark chocolate (for ganache)

• Heavy cream (for ganache)

Directions

1. Preheat oven and grease two round cake pans.

2. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat sugar and eggs until light. Add oil, vanilla, and buttermilk.

4. Gradually mix in the dry ingredients until just combined.

5. Divide batter between the cake pans and bake until a toothpick comes out clean.

6. Let cakes cool completely.

7. Whip heavy cream with powdered sugar (and cream cheese if using) until stiff peaks form.

8. Spread cream filling evenly between the two cake layers.

9. Prepare ganache by melting chocolate with heavy cream until smooth.

10. Pour ganache over the cake, letting it drip slightly down the sides.

11. Chill briefly before serving for clean slices.

Servings and timing

This recipe makes about 10–12 servings.
Preparation time: 25 minutes
Baking time: 35 minutes
Cooling and assembling: 45 minutes
Total time: Approximately 1 hour and 45 minutes

Variations

• Add a layer of fresh berries inside the cream filling.

• Use white chocolate ganache instead of dark for a different flavor.

• Make it a triple-layer cake for extra height.

• Add a coffee extract to the filling for a mocha twist.

• Decorate with shaved chocolate or mint leaves for garnish.

storage/reheating

Store covered in the refrigerator for up to 4 days. To freeze, wrap slices tightly and store for up to 2 months. Thaw in the refrigerator overnight before serving. Avoid microwaving, as it will melt the cream filling.

FAQs

Can I make the cake layers ahead of time?

Yes, bake and wrap them tightly in plastic wrap. Store at room temperature for 1 day or freeze up to 2 months.

What type of cream works best for the filling?

Heavy whipping cream is best; add cream cheese for stability.

Can I use milk chocolate for the ganache?

Yes, but reduce the cream slightly for a firmer consistency.

How do I prevent the cake from being dry?

Do not overbake and ensure accurate measurements of flour and liquid.

Can I substitute buttermilk?

Yes, use milk mixed with 1 tablespoon lemon juice or vinegar.

How do I get a shiny ganache glaze?

Use good-quality chocolate and stir until smooth and glossy.

Can I make this gluten-free?

Yes, substitute with a gluten-free flour blend.

Can I frost the outside with cream instead of ganache?

Yes, but the cream may not hold as well for longer periods.

How long should the cake chill before slicing?

At least 30 minutes to allow the cream and ganache to set.

Can I turn this into cupcakes?

Yes, bake in cupcake tins and fill with cream, then drizzle ganache on top.

Conclusion

Chocolate Cream Layer Cake is a decadent dessert with rich layers, creamy filling, and glossy ganache. Elegant yet easy to prepare, it is ideal for celebrations or as a luxurious weekend treat. Its perfect combination of textures and flavors makes it a recipe worth keeping.

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