Chocolate Cream Cake Recipe

Chocolate Cream Cake Recipe

Ingredients

For the Chocolate Cake:

• 1 3/4 cups (220 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120 ml) vegetable oil
• 2 large eggs
• 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar)
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) hot water or coffee

For the Cream Filling:

• 1 1/2 cups (375 ml) milk
• 1/2 cup (100 g) granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) heavy cream (whipped)

For the Chocolate Ganache:

• 1 cup (200 g) dark chocolate, chopped
• 1/2 cup (120 ml) heavy cream
• Optional: Melted chocolate for decoration

Instructions

Step 1: Make the Chocolate Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together the oil, eggs, buttermilk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients. Mix until just combined.
5. Slowly stir in the hot water or coffee to create a smooth batter.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the Cream Filling

1. In a saucepan, whisk together milk, sugar, and cornstarch over medium heat until smooth.
2. Cook while stirring continuously until the mixture thickens to a custard-like consistency.
3. Remove from heat, stir in vanilla extract, and let it cool completely.
4. Once cooled, fold in the whipped heavy cream to make the filling light and creamy.

Step 3: Make the Chocolate Ganache

1. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
3. Allow the ganache to cool slightly until it thickens but is still pourable.

Step 4: Assemble the Cake

1. Place one chocolate cake layer on a serving plate or cake board.
2. Spread the cream filling evenly over the top of the first layer.
3. Place the second cake layer on top and press gently to level it.
4. Pour the chocolate ganache over the entire cake, using a spatula to spread it evenly across the top and sides.
5. Drizzle melted chocolate on top for decoration, if desired.

Step 5: Chill and Serve

1. Refrigerate the cake for at least 1 hour to set the layers and ganache.
2. Slice and serve chilled or at room temperature for a rich and creamy dessert.

Tips

• For a more intense chocolate flavor, use dark cocoa powder and coffee in the cake batter.
• If you prefer, substitute the cream filling with store-bought vanilla pudding or mascarpone cheese for a quicker option.
• Store the cake in the refrigerator for up to 3 days.

This Chocolate Cream Cake is a show-stopper dessert that’s sure to impress with its layers of rich chocolate and creamy filling! Enjoy!