Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water.
For the Vanilla Cream Filling:
1 1/2 cups heavy cream
1/2 cup powdered sugar
1/4 cup cornstarch
2 cups whole milk
1 teaspoon vanilla extract
1/4 cup unsalted butter.
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter.
Instructions
Making the Chocolate Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Add Boiling Water: Reduce the mixer speed to low and carefully add the boiling water to the batter. Mix until the batter is smooth and thin.
Bake the Cakes: Pour the batter evenly into the prepared baking pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Vanilla Cream Filling:
Combine Ingredients: In a medium saucepan, whisk together the heavy cream, powdered sugar, and cornstarch. Add the milk and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Add Butter and Vanilla: Remove from heat and stir in the vanilla extract and butter until melted and smooth. Cover the surface with plastic wrap to prevent a skin from forming and let it cool to room temperature.
Making the Chocolate Ganache:
Heat the Cream: In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer.
Add Chocolate and Butter: Remove from heat and add the chopped chocolate and butter. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool to room temperature.
Assembling the Cake:
Level the Cakes: If necessary, level the tops of the cooled cakes using a serrated knife.
Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a thick layer of vanilla cream filling over the top. Place the second cake layer on top and press down gently.
Add Chocolate Ganache: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly.
Decorate: If desired, decorate the top of the cake with chocolate shavings, sprinkles, or additional piped vanilla cream.
Tips for Perfect Cake
Room Temperature Ingredients: Ensure all your ingredients, especially eggs and butter, are at room temperature for a smoother batter.
Chill the Fillings: Allow the vanilla cream and ganache to cool and set properly before assembling the cake to avoid them being too runny.
Even Layers: Use a cake leveler or serrated knife to ensure even cake layers for a more professional appearance.
Conclusion
This decadent chocolate and vanilla layer cake is a show-stopping dessert that will delight everyone with its rich flavors and beautiful presentation. The combination of moist chocolate cake, creamy vanilla filling, and smooth chocolate ganache creates a harmonious blend of textures and tastes. Perfect for birthdays, celebrations, or simply as a luxurious treat, this cake is sure to become a favorite. Enjoy making and indulging in this exquisite dessert!
