Chocolate Cream Layer Cake

Instructions

Step 1 Preheat your oven to 350°F (175°C) and grease and line two round cake pans./n
Step 2 In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt./n
Step 3 Add eggs, milk, oil, and vanilla extract, mixing until smooth./n
Step 4 Slowly stir in hot coffee or water until the batter is thin and well combined./n
Step 5 Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean./n
Step 6 Allow cakes to cool completely before removing from pans./n
Step 7 Whip heavy cream with powdered sugar and vanilla until soft peaks form./n
Step 8 Slice each cake layer in half horizontally and spread the cream filling between layers./n
Step 9 Heat heavy cream and pour over chocolate chips, stirring until smooth to create the glaze./n
Step 10 Pour the chocolate glaze over the assembled cake and let it set before serving.

Storage and Reheating Tips

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture. This cake can also be frozen (without glaze) for up to 2 months.