Elegant Chocolate Layer Cake with Vanilla Cream Filling

There’s something magical about a perfectly layered chocolate cake. This stunning dessert combines rich, fudgy chocolate cake layers with clouds of silky vanilla cream filling, all wrapped in a glossy chocolate ganache blanket. Every bite delivers the perfect balance of intense chocolate and light, creamy filling – a combination that never fails to impress. Whether you’re celebrating a special occasion or simply craving something extraordinary, this cake is guaranteed to steal the show at any gathering.

What makes this cake truly special is its striking visual appeal. When you cut into it, you reveal beautiful contrasting layers that look like they came straight from a high-end bakery. Don’t let its elegant appearance intimidate you though – with some patience and attention to detail, you’ll be amazed at what you can create in your own kitchen.

Ingredients

For the Chocolate Cake:

• 2½ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• ½ cup vegetable oil
• 2 teaspoons alcohol free vanilla extract
• 1 cup hot coffee

For the Vanilla Cream Filling:

• 16 oz mascarpone cheese, softened
• 2 cups heavy whipping cream, cold
• 1 cup powdered sugar
• 2 teaspoons alcohol free vanilla extract

For the Chocolate Ganache:

• 12 oz semi-sweet chocolate, finely chopped
• 1½ cups heavy cream
• 2 tablespoons unsalted butter, room temperature

For Decoration:

• 6-8 fresh strawberries
• Dark chocolate shavings
• Additional whipped cream (optional)

Instructions

Preparing the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Dust the sides lightly with cocoa powder.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. In a separate medium bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Don’t overmix!
5. Slowly stir in the hot coffee. The batter will become quite thin – this is exactly what we want.
6. Divide the batter evenly between the prepared pans and gently tap them on the counter to remove air bubbles.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool in pans for 10 minutes, then remove and cool completely on wire racks.

Making the Vanilla Cream Filling:

1. In a large bowl, beat the mascarpone cheese until smooth and creamy.
2. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
3. Gently fold the whipped cream into the mascarpone mixture along with the vanilla extract until well combined. Be careful not to overmix.
4. Refrigerate until ready to use.

Preparing the Ganache:

1. Place the chopped chocolate in a heat-safe bowl.
2. Heat the heavy cream in a saucepan until it just starts to simmer (don’t let it boil).
3. Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring.
4. Gently stir until smooth and glossy, then stir in the butter until completely incorporated.
5. Let cool until it reaches spreading consistency (about 10-15 minutes).

Assembly:

1. Once the cakes are completely cool, keep them as two whole layers (do not split them).
2. Place the first chocolate cake layer on your serving plate.
3. Spread all of the vanilla cream filling evenly over the first cake layer. The vanilla filling layer should be quite thick, about 1-inch high, as shown in the image.
4. Place the second chocolate cake layer on top of the filling.
5. Refrigerate for at least 30 minutes to set the filling.
6. Pour the slightly cooled ganache over the top of the cake, using an offset spatula to guide it over the edges for an elegant drip effect.
7. Decorate the top with fresh strawberries and chocolate shavings.
8. Refrigerate for at least 1 hour before serving.

Pro Tips for Success

1. Temperature Matters: Room temperature ingredients are crucial for the cake batter. Cold eggs or milk can cause the batter to curdle and affect the cake’s texture. Set these ingredients out about an hour before you start baking.
2. The Coffee Secret: Don’t skip the coffee! It doesn’t make the cake taste like coffee – instead, it intensifies the chocolate flavor. If you’re worried about caffeine, decaf works just as well.
3. Filling Finesse: When making the vanilla cream filling, make sure your mascarpone is properly softened but not too warm. If it’s too cold, it can become lumpy; if it’s too warm, the filling might be too loose.
4. Ganache Perfection: For the perfect ganache consistency, let it cool until it’s thick but still pourable. If it’s too runny, your drips will run straight down; if it’s too thick, they won’t form at all. Test a drip on the back of a cold spoon before coating the cake.
5. Clean Cuts: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut. This prevents the filling from smearing and gives you those beautiful, clean layers that make this cake so impressive.

Serving Suggestions

This showstopper deserves an equally impressive presentation! Serve slices on white plates to make the layers pop, and consider these serving ideas:

• Add a dollop of whipped cream and a fresh strawberry alongside each slice
• Pair with a shot of espresso or a glass of cold milk
• For special occasions, dust the plate with cocoa powder or add a drizzle of raspberry sauce
• Serve slightly chilled, but allow the cake to sit at room temperature for 15-20 minutes before serving for the best flavor and texture

Store any leftover cake in an airtight container in the refrigerator for up to 3 days, though it’s at its best within the first 48 hours.

Note: This cake serves 12-14 people and requires approximately 3 hours total time (including cooling and chilling).