If desserts had royalty, this cake would wear the crown. Moist layers of rich chocolate sponge cradle a luscious duo of fillings: a velvety white cream and a glossy chocolate ganache. This dessert isn’t just a cake—it’s an event. Every bite offers a balance of deep cocoa, smooth cream, and the melt-in-your-mouth silkiness of chocolate glaze. Whether for a special celebration or an afternoon of luxurious self-care, this recipe will make you the hero of your own kitchen.
Why This Cake Works
The magic lies in the contrast—light yet moist chocolate sponge paired with two different fillings. The white cream brings a mellow, milky sweetness, while the ganache floods the palate with deep, chocolatey warmth. The combination makes it irresistible for both chocolate purists and cream lovers.
Ingredients
For the Chocolate Cake:
1 ¾ cups (220g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (65g) unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp pure vanilla extract
1 cup (240ml) boiling water or hot coffee (for extra depth)
For the White Cream Filling:
1 ½ cups (360ml) whole milk
½ cup (100g) sugar
3 tbsp cornstarch
1 tsp vanilla extract
½ cup (120ml) heavy cream, whipped
For the Chocolate Ganache:
1 cup (240ml) heavy cream
8 oz (225g) semi-sweet chocolate, finely chopped
For Decoration:
White chocolate curls or piped white cream
Chocolate sprinkles
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.
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