Ingredients:
For the Chocolate Cake Layers:
2 cups (250g) all-purpose flour
1 and 3/4 cups (350g) granulated sugar
3/4 cup (75g) unsweetened cocoa powder
2 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup (240ml) boiling water
For the Cream Filling:
1 cup (240ml) heavy cream
1/2 cup (60g) powdered sugar
1 tsp vanilla extract
For the Chocolate Cream Filling:
1 cup (240ml) heavy cream
150g dark chocolate, melted and cooled
For the Chocolate Ganache Topping:
200g dark chocolate
150ml heavy cream
Optional:
Chocolate crumbs or crushed chocolate cookies for coating the sides
Instructions:
1. Prepare the Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) cake pans.
In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add milk, oil, eggs, and vanilla. Mix until well combined.
Stir in the boiling water (batter will be thin).
Pour into prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
Let the cakes cool completely.
2. Make the Fillings:
Vanilla Cream:
Whip the cream with powdered sugar and vanilla until stiff peaks form.
Chocolate Cream:
Whip the cream until slightly thick, then gently fold in melted cooled chocolate. Continue whipping until firm.
3. Assemble the Cake:
Slice each cake in half horizontally if you want more layers (optional).
Alternate layers of chocolate cake with vanilla cream and chocolate cream.
Use the vanilla cream on one layer, chocolate cream on the next, and so on.
4. Cover the Cake:
Spread a thin layer of cream around the cake to smooth the surface.
Press chocolate crumbs or crushed cookies onto the sides.
5. Make the Ganache:
Heat the cream until just boiling, then pour over the chopped chocolate.
Stir until smooth and glossy. Let it cool slightly.
Pour over the top of the cake and spread gently.