Delicious Chocolate Cream Cake Recipe

Ingredients:
For the cake layers:
– 2 cups all-purpose flour
– 1 and 3/4 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 and 1/2 teaspoons baking powder
– 1 and 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs, at room temperature
– 1 cup whole milk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the chocolate cream filling:
– 2 cups heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips, melted and cooled
For the chocolate ganache:
– 1 cup heavy cream
– 8 ounces semi-sweet chocolate, chopped
Instructions:
1.Make the Cake Layers:
– Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
– In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
– Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix on medium speed until well combined.
– Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
– Divide batter evenly among the three prepared cake pans.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
2. Make the Chocolate Cream Filling:
– In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
– Gently fold in the melted and cooled chocolate until well combined.
3. Assemble the Cake:
– Level the tops of each cake layer if needed to create a flat surface.
– Place one cake layer on a serving plate or cake stand. Spread a generous amount of chocolate cream filling evenly over the top.
– Repeat with the second cake layer and more filling.
– Top with the third cake layer.
4.Make the Chocolate Ganache:
– In a small saucepan, heat the heavy cream until it just begins to boil.
– Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 1-2 minutes, then gently stir until smooth and glossy.
– Allow ganache to cool for about 10 minutes, then pour over the top of the assembled cake, letting it drip down the sides.
5. Chill and Serve:
– Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.
– Slice and enjoy your delicious 3-layer chocolate cream cake!
This recipe will give you a decadent and impressive chocolate cake that’s perfect for any celebration or special occasion.