Chocolate Layer Cake with Cream Filling

 Ingredients

 For the Chocolate Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 large eggs (room temperature)
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water)

For the Cream Filling:

• 1 cup heavy whipping cream (cold)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 4 oz cream cheese (softened)

 For the Chocolate Ganache (Top Layer):

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

 Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch cake pans.
3. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla. Mix until smooth.
5. Slowly stir in the hot coffee (batter will be thin – that’s normal).
6. Divide batter evenly into pans.
7. Bake for 30–35 minutes or until a toothpick comes out clean.
8. Let cool completely before assembling.

Make the Cream Filling:

1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla.
3. In another bowl, whip heavy cream until stiff peaks form.
4. Fold whipped cream into cream cheese mixture gently.
5. Chill for 20–30 minutes.

Make the Ganache:

1. Heat heavy cream until just simmering.
2. Pour over chocolate chips.
3. Let sit 2 minutes, then stir until smooth and glossy.
4. Let cool slightly until thick but pourable.

 Assembly:

1. Place first cake layer on plate.
2. Spread thick layer of cream filling.
3. Add second cake layer on top.
4. Pour ganache over the top and let it drip naturally.
5. Chill 30 minutes before slicing for clean layers.

 Tips for Extra Moist Cake:

• Don’t skip the hot coffee – it makes the chocolate flavor deeper.
• Do not overbake.
• Store in fridge but serve slightly room temp for best texture.