Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- ½ cup hot water or hot coffee (to enhance the chocolate flavor)
For the Chocolate Filling:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 2 tbsp butter
Optional Frosting (Chocolate Ganache or Buttercream):
- 1 cup heavy cream
- 8 oz dark chocolate chips
Instructions
- Preheat Oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Make the Cake Batter:
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, oil, buttermilk, and vanilla. Mix until smooth.
- Stir in the hot water or coffee until well combined. Batter will be thin.
- Bake the Cakes:
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Chocolate Filling:
- Heat heavy cream in a saucepan until just simmering.
- Pour over chopped chocolate and butter. Let sit for 1 minute, then stir until smooth.
- Chill until slightly thickened (spreadable, not runny).
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread the chocolate filling evenly on top.
- Place the second cake layer over the filling.
- Frost (Optional):
- For ganache, heat 1 cup cream and pour over 8 oz chocolate chips. Stir until smooth and pour over cake.
- Alternatively, use chocolate buttercream.
- Chill or Serve Immediately:
- Let set in the fridge for 30 minutes for firmer layers, or slice and enjoy right away.
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