Name: Chocolate Layer Cake with Whipped Cream Filling and Ganache
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking soda; 1 1/2 tsp baking powder; 1/2 tsp salt; 2 cups sugar; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup hot water or coffee; 1 1/2 cups heavy cream (for whipped cream); 1/4 cup powdered sugar; 8 oz semi-sweet or dark chocolate, chopped (for ganache); 1/2 cup heavy cream (for ganache); 2 tbsp butter (for ganache)

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Chocolate Layer Cake with Whipped Cream Filling and Ganache is a show-stopping dessert made with moist layers of rich chocolate cake, filled with airy whipped cream, and topped with a glossy chocolate ganache. It’s a classic celebration cake that balances decadence with lightness for the perfect indulgent treat.

Why You’ll Love This Recipe

This cake brings together the best of three textures: soft, moist cake layers; light and fluffy whipped cream; and silky ganache. Each bite melts in your mouth with deep chocolate flavor and a smooth, creamy center. It’s the ideal cake for birthdays, holidays, or any occasion that calls for a spectacular dessert centerpiece.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Sugar
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Hot water or coffee
Heavy cream
Powdered sugar
Semi-sweet or dark chocolate (for ganache)
Butter (for ganache)

Directions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla extract.
Gradually add the wet mixture to the dry ingredients, mixing until just combined.
Stir in hot water or coffee to create a smooth, thin batter.
Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Meanwhile, prepare the whipped cream by beating cold heavy cream and powdered sugar until stiff peaks form. Chill until ready to use.
For the ganache, heat the cream until steaming, pour over chopped chocolate and butter, let sit for a minute, then stir until smooth. Cool slightly.
Once the cake layers are cool, spread whipped cream on the bottom layer, top with the second cake layer, then pour ganache over the top, allowing it to drip slightly down the sides.
Chill for 30 minutes before slicing to allow the ganache to set.

Servings and Timing

Servings: 10–12 slices
Prep Time: 30 minutes
Cook Time: 35 minutes
Chill Time: 30 minutes
Total Time: 1 hour 35 minutes

Variations

Add fresh berries between the layers for a fruity touch.
Use flavored whipped cream, such as mint or espresso.
Replace whipped cream with cream cheese frosting for a richer filling.
Sprinkle chopped hazelnuts or almonds on the ganache for added texture.

Storage/Reheating

Storage: Refrigerate covered for up to 3 days.
Reheating: Serve chilled or let sit at room temperature for 15–20 minutes before serving for softer texture. Do not microwave.

FAQs

Can I make the cake layers in advance?

Yes, you can bake and freeze the layers for up to 2 months. Thaw before assembling.

What’s the purpose of using coffee in the batter?

Coffee enhances the chocolate flavor without adding a strong coffee taste.

How do I prevent the whipped cream from deflating?

Use cold utensils and whip until stiff peaks form. Assemble and refrigerate the cake promptly.

Can I use store-bought whipped topping?

Yes, although homemade whipped cream has a fresher flavor and better texture.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend, but check other ingredients to ensure they are gluten-free.

How do I make sure the cake layers don’t stick?

Grease the pans well and line them with parchment paper circles for easy release.

What type of chocolate is best for ganache?

Use a good-quality semi-sweet or dark chocolate (60–70% cocoa) for rich flavor.

Can I pipe decorations with the whipped cream?

Yes, but stabilize the whipped cream with a bit of gelatin or cornstarch if you want it to hold for long.

Will the ganache harden too much?

No, ganache made with cream and butter stays soft and glossy, even after chilling.

Can I make a three-layer version?

Absolutely—just divide the batter into three pans and adjust the baking time accordingly.

Conclusion

Chocolate Layer Cake with Whipped Cream Filling and Ganache is the ultimate dessert for chocolate lovers. The combination of moist cake, airy cream, and luscious ganache creates a memorable experience that’s both rich and refreshing. Perfect for any celebration or whenever you’re craving an impressive homemade dessert.

Chocolate Layer Cake with Whipped Cream Filling and Ganache

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Chocolate Layer Cake with Whipped Cream Filling and Ganache is a decadent yet balanced dessert featuring moist chocolate cake, fluffy whipped cream filling, and a smooth ganache topping. Perfect for celebrations or any special occasion.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: 10–12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together sugar, eggs, buttermilk, oil, and vanilla extract.
Gradually mix wet ingredients into dry until just combined.
Stir in hot water or coffee to form a smooth, thin batter.
Divide batter between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the filling, beat cold heavy cream and powdered sugar until stiff peaks form. Chill until ready to use.
To make ganache, heat cream until steaming, pour over chopped chocolate and butter, let sit, then stir until smooth. Cool slightly.
Spread whipped cream over one cake layer, top with second layer, then pour ganache over the top, allowing it to drip down the sides.
Chill for at least 30 minutes before serving to set the ganache.