Layered chocolate cake with creamy filling and ganache

Instructions

1. Prepare the Chocolate Cake Layers

1. Preheat oven to 350°F (175°C). Grease two small (4-inch) round cake pans or one larger pan and line with parchment paper.

2. Mix dry ingredients: In a bowl, whisk together flour, sugar, cocoa powder, instant coffee, and baking soda.

3. Add wet ingredients: Stir in brewed coffee, softened butter, vegetable oil, and eggs. Mix until smooth.

4. Bake: Pour batter evenly into prepared pans. Bake for 15–18 minutes (for small pans) or 20–25 minutes (for one large pan) until a toothpick comes out clean.

5. Cool: Let cakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Creamy Filling

1. Whip cream: In a chilled bowl, beat heavy cream until soft peaks form.

2. Add remaining ingredients: Mix in cream cheese, powdered sugar, and vanilla until smooth and fluffy.

3. Chill: Refrigerate until ready to use.

3. Prepare the Ganache

1. Heat cream: Warm heavy cream in a small saucepan (or microwave) until steaming but not boiling.

2. Melt chocolate: Pour hot cream over chocolate chips and butter. Let sit for 1 minute, then stir until smooth.

3. Cool slightly: Allow ganache to thicken for 5–10 minutes before using.

4. Assemble the Cake

1. Layer cakes: Place one cake layer on a plate. Spread the creamy filling evenly on top.

2. Add second layer: Gently place the second cake layer on top.

3. Top with ganache: Pour ganache over the cake, letting it drip down the sides.

4. Chill: Refrigerate for at least 30 minutes to set before serving.

Tips

• For coffee-infused baking soda, dissolve 1 tsp instant coffee in ½ tsp water and mix with baking soda before adding to dry ingredients.

• Decorate with chocolate shavings, cocoa powder, or fresh berries.

• Store leftovers in the fridge for up to 3 days.

Enjoy your decadent Layered Chocolate Cake! 🍫☕