layered chocolate cake with cream

Here’s a recipe for a delicious layered chocolate cake with cream:

Ingredients:

For the Chocolate Cake:

• 1¾ cups (220g) all-purpose flour
• 1¾ cups (350g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water or hot coffee (to enhance the chocolate flavor)

For the Cream Filling:

• 2 cups (480ml) heavy whipping cream
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract

For the Chocolate Ganache (optional for topping):

• 1 cup (240ml) heavy cream
• 8 oz (225g) semi-sweet chocolate, chopped
• 2 tbsp unsalted butter, softened (optional for added shine)

Instructions:

1. Prepare the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined.
4. Carefully add the boiling water (or hot coffee) to the mixture. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Cream Filling:

1. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together on medium-high speed until stiff peaks form.
2. Refrigerate the whipped cream until you’re ready to assemble the cake.

3. (Optional) Prepare the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil.
3. Pour the hot cream over the chocolate and let it sit for a minute.
4. Stir until the chocolate is fully melted and the ganache is smooth. Add the butter and stir until combined.
5. Let the ganache cool slightly before using, so it thickens to a pourable consistency.

4. Assemble the Cake:

1. Once the cakes are completely cool, level the tops if necessary.
2. Place one cake layer on a serving plate or cake stand.
3. Spread half of the whipped cream evenly over the top of the first cake layer.
4. Place the second cake layer on top and spread the remaining whipped cream over the top.
5. (Optional) Pour the chocolate ganache over the top of the cake, letting it drip down the sides for a decorative effect.

5. Serve:

• Let the cake chill in the refrigerator for at least an hour before serving to allow the layers to set.
• Slice and enjoy!

Tips:

• For extra flavor, you can add a layer of sliced strawberries or raspberries between the layers with the cream.
• If you want a firmer cream filling, you can stabilize the whipped cream with a tablespoon of cornstarch or gelatin.

Enjoy your decadent layered chocolate cake with cream!