Name: Chocolate Cake with Creamy Filling
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup heavy cream; 1 package (8 oz) cream cheese, softened; ½ cup powdered sugar; 1 tsp vanilla extract; 1 cup heavy cream; 8 oz semi-sweet chocolate, chopped; Chocolate sprinkles (optional, for garnish)

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Chocolate Cake with Creamy Filling is the ultimate indulgence for any dessert lover. Featuring moist, rich chocolate layers filled with a smooth cream cheese-based filling and topped with a glossy chocolate ganache, this cake is both elegant and irresistible. Perfect for birthdays, holidays, or any occasion that calls for a showstopping dessert.

Why You’ll Love This Recipe
This cake delivers deep chocolate flavor, complemented by a luscious, slightly tangy cream filling that balances the richness perfectly. The ganache topping adds a luxurious finish, making this dessert visually stunning and deliciously decadent. Despite its impressive presentation, the recipe is straightforward and approachable for home bakers.

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

For the Cake:

1 ¾ cups all-purpose flour

1 ½ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the Filling:

1 cup heavy cream

1 package (8 oz) cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

For the Chocolate Ganache Topping:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

Chocolate sprinkles (optional, for garnish)

Directions
Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla extract. Beat until smooth and well combined.

Slowly pour in the boiling water, mixing until the batter is smooth. The batter will be thin.

Divide the batter evenly between the prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Filling:
In a bowl, beat the softened cream cheese until smooth.

Add powdered sugar and vanilla extract and mix until well combined.

In a separate bowl, whip the heavy cream to stiff peaks.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Refrigerate until ready to use.

Assemble the Cake:
Place one cake layer on a serving plate. Spread the cream filling evenly over the top.

Place the second cake layer on top. Press down gently and smooth the sides.

Make the Ganache:
In a saucepan, heat the heavy cream until it just begins to simmer.

Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth.

Allow the ganache to cool slightly until it thickens but is still pourable.

Pour over the top of the cake, letting it drip down the sides.

Garnish with chocolate sprinkles, if desired. Chill briefly to set.

Servings and timing
Servings: 10–12

Prep Time: 25 minutes

Baking Time: 35 minutes

Cooling/Assembly Time: 45 minutes

Total Time: 1 hour 45 minutes

Calories: Approximately 480 kcal per slice

Variations
Coffee Infused: Add 1 tsp instant coffee to the boiling water for deeper chocolate flavor.

Fruit Filling: Add sliced strawberries or raspberries to the cream layer for a fruity twist.

Nutty Finish: Garnish with chopped hazelnuts or almonds on top of the ganache.

Mini Cakes: Make cupcakes or mini layer cakes using the same recipe.

Mint Chocolate: Add peppermint extract to the ganache for a festive variation.

Storage/Reheating
Store the cake in the refrigerator, covered, for up to 4 days. Allow it to sit at room temperature for 20–30 minutes before serving for best texture. The cake can also be frozen (unfrosted or fully assembled) for up to 2 months; thaw overnight in the refrigerator.

FAQs
Can I use a different type of chocolate for the ganache?
Yes, milk or dark chocolate can be used based on your preference. Adjust sweetness as needed.

How do I keep the cake layers moist?
Do not overbake, and store the cake covered to retain moisture.

Can I make the cake layers in advance?
Yes, you can bake and freeze the layers up to a week in advance. Thaw before assembling.

What’s the best way to slice the cake cleanly?
Use a sharp knife dipped in hot water and wiped dry between each slice.

Can I make this cake without the ganache?
Absolutely. You can frost the cake with buttercream or dust with powdered sugar instead.

How do I thicken the filling if it’s too loose?
Chill the filling or add a bit more whipped cream whipped to stiff peaks.

Can I add a layer of jam or fruit compote?
Yes, spread a thin layer of jam on one cake layer before adding the cream filling.

Is this cake suitable for children?
Yes, it’s alcohol-free and uses familiar flavors kids usually enjoy.

Can I make it gluten-free?
Use a 1:1 gluten-free flour substitute. Ensure all ingredients used are certified gluten-free.

How long does the ganache take to set?
It typically sets within 30 minutes in the refrigerator.

Conclusion
Chocolate Cake with Creamy Filling is the perfect centerpiece for any celebration or a decadent treat just because. With its rich layers, smooth filling, and silky ganache topping, this cake satisfies every chocolate craving. Easy to make and even easier to love, it’s a classic dessert that never fails to impress.

Chocolate Cake with Creamy Filling

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Author: Douaa
Total Time: 55 minutes
Yield: 10–12 slices
Diet: Vegetarian

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Description

Indulge in this Chocolate Cake with Creamy Filling, a decadent dessert featuring a moist cocoa sponge layered with velvety cream cheese filling and finished with a glossy chocolate ganache. Rich, smooth, and utterly satisfying, it’s a showstopping treat perfect for birthdays, parties, or any chocolate craving. Ideal for fans of layered chocolate cake, cream cheese desserts, and ganache-topped cakes.

Instructions

Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until well combined.
- Gradually add boiling water (batter will be thin). Mix until smooth.
- Pour evenly into prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Filling:
- Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until creamy.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread the cream filling evenly.
- Top with second cake layer and gently press down.
Make the Ganache:
- Heat heavy cream until just simmering. Pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
- Pour ganache over the top of the cake, letting it drip down the sides.
Garnish and Chill:
- Sprinkle with chocolate sprinkles if desired. Chill for 30 minutes before serving for clean slices.