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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.

Ingredients

Units Scale
  • 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)

Instructions

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

Notes

  • Add fresh berries between the layers for a fruity accent.
  • Use mint or espresso whipped cream for added flavor.
  • Stabilize whipped cream with gelatin if piping decorations.
  • Freeze unfrosted cake layers for up to 2 months.
  • Sprinkle nuts over ganache for crunch.

Nutrition

Find it online: https://tastyera.com/chocolate-layer-cake-with-whipped-cream-filling-and-ganache/