**Chocolate Cake with Cream Filling**.

This image showcases a **Chocolate Cake with Cream Filling**. This dessert features a rich, moist chocolate cake with a creamy filling, covered in a smooth chocolate ganache. It’s a decadent treat that’s perfect for any special occasion. Here’s how you can make it:

Ingredients:

For the Chocolate Cake:
– **All-purpose flour**: 1 3/4 cups (220g)
– **Granulated sugar**: 2 cups (400g)
– **Unsweetened cocoa powder**: 3/4 cup (75g)
– **Baking powder**: 1 1/2 teaspoons
– **Baking soda**: 1 1/2 teaspoons
– **Salt**: 1 teaspoon
– **Eggs**: 2 large
– **Milk**: 1 cup (240ml)
– **Vegetable oil**: 1/2 cup (120ml)
– **Vanilla extract**: 2 teaspoons
– **Boiling water**: 1 cup (240ml)

For the Cream Filling:
– **Milk**: 2 cups (480ml)
– **Cornstarch**: 1/4 cup (30g)
– **Granulated sugar**: 1/2 cup (100g)
– **Egg yolks**: 4
– **Vanilla extract**: 2 teaspoons
– **Butter**: 2 tablespoons

For the Chocolate Ganache:
– **Heavy cream**: 1 cup (240ml)
– **Semi-sweet chocolate chips**: 8 ounces (225g)

 Instructions:

Make the Chocolate Cake:
1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. **Prepare the Batter:**
– In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
– Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
– Stir in the boiling water until the batter is well combined. The batter will be thin.

3. **Bake the Cakes:**
– Pour the batter evenly into the prepared cake pans.
– Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
– Cool the cakes in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.

Make the Cream Filling:
1. **Heat the Milk:**
– In a medium saucepan, heat the milk over medium heat until it begins to simmer.

2. **Prepare the Filling:**
– In a separate bowl, whisk together the cornstarch, sugar, and egg yolks.
– Gradually add the hot milk to the egg mixture, whisking constantly.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens, about 3-5 minutes.

3. **Add Flavoring:**
– Remove from heat and stir in the vanilla extract and butter.
– Allow the cream filling to cool completely.

Make the Chocolate Ganache:
1. **Heat the Cream:**
– In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

2. **Melt the Chocolate:**
– Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes.
– Stir until the chocolate is completely melted and the mixture is smooth.

Assemble the Cake:
1. **Layer the Cake:**
– Place one layer of the chocolate cake on a serving plate. Spread the cream filling over the top.
– Place the second cake layer on top.

2. **Apply the Ganache:**
– Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

3. **Chill and Serve:**
– Refrigerate the cake for at least 1 hour to allow the ganache to set before serving.

Enjoy your **Chocolate Cake with Cream Filling**! This cake is perfect for any chocolate lover, with its rich layers and creamy center. If you need more recipes or have any questions, feel free to ask!