Layered Cake with Cream Filling and Chocolate Ganache

 Layered Cake with Cream Filling and Chocolate Ganache

**Ingredients:**

For the Base:
– 1 package of chocolate wafer cookies or chocolate graham crackers
– 1/4 cup melted butter

For the Cake:
– 1 1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, room temperature
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 3/4 cup whole milk

For the Cream Filling:
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream

For the Chocolate Ganache:
– 1 cup heavy cream
– 8 oz semi-sweet chocolate, chopped

**Instructions:**

1. **Prepare the Base:**
– Preheat the oven to 350°F (175°C).
– Crush the chocolate cookies into fine crumbs. Combine the crumbs with the melted butter and press into the bottom of a greased 9×13 inch baking dish. Bake for 10 minutes and let it cool.

2. **Prepare the Cake:**
– In a medium bowl, whisk together the flour, baking powder, and salt.
– In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
– Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
– Pour the batter over the cooled crust and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

3. **Prepare the Cream Filling:**
– In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until combined.
– In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
– Spread the cream filling over the cooled cake layer.

4. **Prepare the Chocolate Ganache:**
– Place the chopped chocolate in a heat-proof bowl.
– In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy.
– Allow the ganache to cool slightly before pouring it over the cream filling. Spread evenly.

5. **Chill and Serve:**
– Refrigerate the cake for at least 2 hours, or until the ganache is set.
– Cut into squares and serve.

Enjoy your delicious layered cake with cream filling and chocolate ganache!