Step-by-Step Method
1. Bake the Chocolate Cake
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, milk, oil, and vanilla; mix until smooth.
Stir in hot water or coffee—batter will be thin, but that’s the secret to moisture.
Divide batter between pans and bake 30–35 minutes or until a toothpick comes out clean. Cool completely.
2. Prepare the White Cream Filling
In a saucepan, whisk milk, sugar, and cornstarch over medium heat until thickened.
Remove from heat, stir in vanilla, and let cool.
Once cool, fold in whipped heavy cream for extra lightness.
3. Make the Chocolate Ganache
Heat heavy cream in a saucepan until just simmering—do not boil.
Pour over chopped chocolate, let sit for 2 minutes, then stir until silky and smooth.
4. Assemble the Cake
Slice each cake layer horizontally, creating four thin layers.
On the bottom layer, spread the white cream filling evenly.
Add the second layer of cake, then spread a thick line of ganache in the center.
Repeat, alternating cream and ganache, until all layers are used.
Finish with piped white cream along one side and chocolate sprinkles for texture.
5. Chill & Serve
Refrigerate for at least 1 hour before slicing—this allows the ganache to set and the flavors to deepen. Serve chilled for clean slices or at room temperature for a softer bite.
Pro Tips
Coffee in the batter enhances the chocolate flavor without tasting like coffee.
Don’t overbake—keep an eye on the last 5 minutes for maximum moisture.
Warm your knife before slicing for picture-perfect edges like in the photo.
The Final Bite
This Decadent Layered Chocolate Cake with Creamy Filling & Ganache isn’t just a dessert—it’s a declaration that you deserve the good things in life. It’s rich but balanced, elegant yet comforting. Bake it once, and it will become your signature showstopper for years to come.
