Why You’ll Love This Recipe
I love how every bite of this cake is loaded with deep chocolate flavor, balanced perfectly by the light and creamy filling. The ganache on top gives it a beautiful, bakery-style finish that’s surprisingly easy to make at home. Whether I’m baking for a celebration or simply spoiling myself, this cake always steals the show.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Baking powder
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Salt
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Granulated sugar
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Eggs
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Whole milk
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Vegetable oil
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Vanilla extract
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Hot water or brewed coffee (for extra depth)
For the creamy filling:
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Heavy whipping cream
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Cream cheese (softened)
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Powdered sugar
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Vanilla extract
For the ganache topping:
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Heavy cream
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Semi-sweet or dark chocolate (chopped or chips)
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Butter (optional, for extra shine)
directions
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I preheat the oven to 350°F and grease and line two or three 8-inch round cake pans.
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I whisk together the dry ingredients: flour, cocoa, baking powder, baking soda, salt, and sugar.
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In a separate bowl, I mix eggs, milk, oil, and vanilla, then combine it with the dry mixture.
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I slowly pour in hot water or coffee to thin out the batter—it’s supposed to be runny.
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I divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick comes out clean.
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While the cakes cool, I whip the cream cheese and powdered sugar until smooth, then fold in whipped cream and vanilla until fluffy.
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Once the cake layers are fully cooled, I spread the creamy filling between them.
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For the ganache, I heat cream until simmering, then pour it over the chopped chocolate. I stir until smooth and glossy, adding a bit of butter if I want a shinier finish.
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I pour the ganache over the top of the assembled cake and let it drip down the sides for a dramatic effect.
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I chill the cake slightly to set the ganache before slicing.
Servings and timing
This cake serves 10–12 slices.
Prep time: 30 minutes
Cook time: 30 minutes
Assembly and chill time: 1 hour
Total time: about 2 hours
Variations
Sometimes I use a flavored cream filling like mocha or raspberry for something different. I’ve also swapped the ganache for a dark chocolate glaze or topped it with fresh berries for contrast. If I want even more richness, I add a thin layer of chocolate mousse between the cakes.
storage/reheating
I store the cake covered in the fridge for up to 5 days. The ganache stays glossy and the filling holds up well. Before serving, I like to let it sit at room temperature for 15–20 minutes to soften. I don’t recommend reheating, but individual slices can be warmed very gently if I want that just-baked texture.
FAQs
Can I make this cake in advance?
Yes, I often bake the layers a day ahead and store them wrapped tightly. I assemble and frost the next day for best freshness.
What kind of chocolate should I use for the ganache?
I prefer semi-sweet or dark chocolate with at least 60% cocoa. It gives the best flavor without being too bitter.
Can I use whipped topping instead of homemade filling?
I’ve tried it, but the homemade cream cheese filling is much richer and holds up better in the layers.
How do I keep the cake layers from sticking?
I always grease and line the pans with parchment paper rounds. It guarantees clean removal every time.
Can I freeze the cake?
Yes, I freeze the unfrosted layers wrapped in plastic. Once assembled, the cake can also be frozen, though I prefer adding ganache after thawing for the best finish.
Conclusion
This Decadent Layered Chocolate Cake with Creamy Filling & Ganache Topping is everything I want in a dessert—moist, rich, and beautifully layered. It’s an impressive centerpiece for any celebration, and the kind of cake that people remember long after the last slice is gone.
Print
Decadent Layered Chocolate Cake with Creamy Filling & Ganache Topping
- Total Time: 2 hours 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and indulgent layered chocolate cake with velvety cream filling and smooth ganache topping—perfect for birthdays, holidays, or any celebration.
Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee (or hot water)
For the Creamy Filling:
1 cup heavy cream
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
For the Ganache Topping:
8 oz semisweet or dark chocolate, chopped
1 cup heavy cream
2 tbsp unsalted butter
Instructions
Make the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla; mix until smooth. Stir in hot coffee until batter is thin. Divide evenly between pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
Prepare the Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla. Whip heavy cream separately until stiff peaks form, then fold into cream cheese mixture to create a fluffy filling.
Prepare the Ganache: Heat cream in a saucepan until just simmering. Pour over chopped chocolate and let sit 5 minutes. Stir until smooth, then mix in butter for shine. Cool slightly until pourable.
Assemble the Cake: Place one cake layer on a serving plate. Spread creamy filling evenly on top. Add the second cake layer. Pour ganache over the cake, letting it drip down the sides.
Let set before slicing and serving.
Notes
Chill the cake for 30 minutes before slicing for cleaner cuts.
Garnish with chocolate shavings, berries, or whipped cream.
For extra decadence, double the ganache and let some soak into the layers.
Store covered in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking, Layering
- Cuisine: American, European-Inspired
