Chocolate Cake with Creamy Filling

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🍫 Chocolate Cake with Creamy Filling

Ingredients

For the Chocolate Cake

  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ cups (300 g) sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup (240 ml) milk
  • ½ cup (120 ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) hot coffee or hot water (for extra moistness)

For the Creamy Filling

(Choose one: classic vanilla cream OR chocolate cream)

Vanilla Cream Filling

  • 1 cup (240 ml) heavy cream
  • 1 cup (225 g) cream cheese or mascarpone
  • ½ cup (60 g) powdered sugar
  • 1 tsp vanilla

OR

Chocolate Cream Filling

  • 1 cup (240 ml) heavy cream
  • 1 cup (150 g) melted chocolate (cooled slightly)
  • ¼ cup (30 g) powdered sugar
  • 1 tsp vanilla

Optional Chocolate Ganache Topping

  • 200 g dark or milk chocolate
  • 200 ml warm heavy cream
  • 1 tbsp butter (for shine)

Instructions

1. Make the Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and line two 8-inch (20 cm) round cake pans.
  3. In a large bowl, whisk together:
    • flour, cocoa, sugar, baking powder, baking soda, salt.
  4. Add eggs, milk, oil, and vanilla. Mix until smooth.
  5. Pour in hot coffee/water and mix — batter will be thin.
  6. Divide batter between the pans.
  7. Bake 28–32 minutes, or until a toothpick comes out clean.
  8. Cool completely before filling.

2. Make the Creamy Filling

  1. Whip heavy cream until soft peaks form.
  2. In another bowl, beat cream cheese/mascarpone (or melted chocolate) with powdered sugar and vanilla.
  3. Fold whipped cream gently into the mixture until smooth and fluffy.
  4. Chill 20–30 minutes to firm up.

3. Assemble the Cake

  1. Place the first cake layer on a plate.
  2. Spread a thick layer of creamy filling.
  3. Top with the second cake layer.
  4. If desired, lightly press and chill for 20 minutes before adding ganache.

4. Optional Chocolate Ganache

  1. Pour warm cream over chopped chocolate.
  2. Let sit 2–3 minutes, then stir smooth.
  3. Add butter for gloss.
  4. Pour over the cake, letting it drip down the sides.

5. Chill & Serve

  • Refrigerate at least 1 hour before slicing for the cleanest cut.
  • Serve cold or at room temperature.

Tips

  • Add raspberries or strawberries between the layers for freshness.
  • Add 1 tbsp instant coffee to batter for deeper chocolate flavor.
  • Use mascarpone in the filling for a smoother, silkier texture.

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