That image looks like a Chocolate Cream-Filled Cake (Hostess-style / Boston Cream–inspired) — rich chocolate cake with a thick vanilla custard or cream center, coated in chocolate ganache.
Here’s a home-style version that matches what you’re seeing 👇
📝 What You’re Looking At
- Moist chocolate sponge cake
- Smooth vanilla cream filling (not whipped — more custard-like)
- Soft chocolate ganache coating
- Dense, bakery-style texture
🧾 Ingredients
Chocolate Cake
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ½ cup oil or melted butter
- 1 cup milk
- 1 tsp vanilla extract
Vanilla Cream Filling
- 1 cup milk
- ¼ cup sugar
- 2 tbsp cornstarch
- 1 egg yolk
- 1 tsp vanilla extract
- 2 tbsp butter
Chocolate Ganache
- 1 cup chocolate chips
- ½ cup heavy cream
👩🍳 Instructions
1️⃣ Bake the Cake
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in one bowl.
- Add eggs, oil, milk, and vanilla. Mix until smooth.
- Pour into a greased loaf pan or round pan.
- Bake 30–35 minutes. Cool completely.
2️⃣ Make the Cream Filling
- Heat milk and sugar over medium heat.
- Whisk cornstarch with egg yolk, then temper with hot milk.
- Return to pot and cook until thick.
- Remove from heat, stir in butter and vanilla.
- Cool completely (it thickens more as it cools).
3️⃣ Fill the Cake
- Slice cake horizontally or cut a channel through the center.
- Spoon or pipe cream filling inside generously.
4️⃣ Make Ganache
- Heat cream until just steaming.
- Pour over chocolate chips.
- Let sit 2 minutes, then stir smooth.
5️⃣ Finish
- Pour ganache over cake.
- Chill 30 minutes to set.
✅ Pro Tips
- For that exact creamy center, avoid whipped cream — custard is key.
- Chill before slicing for clean layers.
- Want it richer? Add a thin chocolate layer inside before filling.
If you want, I can:
- Make this keto / low-carb
- Turn it into mini snack cakes
- Write a viral Facebook caption
- Or match it exactly to Hostess / bakery style
Just tell me 👌
