This rich and indulgent chocolate layer cake is a dessert lover’s dream—moist, velvety sponge layered with luscious chocolate cream and topped with a glossy ganache that glistens like silk. Each bite melts in your mouth, delivering deep cocoa flavor balanced by the smoothness of whipped cream and the elegance of dark chocolate. Garnished with fresh mint and berries, it’s a showstopper for birthdays, dinner parties, or any moment that calls for celebration.
The cake is built in layers: a tender chocolate sponge that’s moist but not dense, a creamy filling that adds softness and contrast, and a ganache topping that seals the deal with richness and shine. It’s the kind of dessert that disappears quickly—whether served in generous slices or dainty squares—and leaves everyone asking for the recipe.
INGREDIENTS:
For the Chocolate Sponge:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee (enhances chocolate flavor)
For the Cream Filling:
- 1½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Optional: ½ cup mascarpone or cream cheese for added richness
For the Ganache Topping:
- 1 cup dark chocolate chips or chopped chocolate
- ¾ cup heavy cream
- 1 tbsp butter (for shine)
Garnish:
- Fresh mint leaves
- Red berries (raspberries, cherries, or strawberries)
- Optional: chocolate shavings or curls
INSTRUCTIONS:
- Prepare the Cake Layers:
- Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, sugars, buttermilk, oil, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Stir in hot water or coffee slowly—it will thin the batter.
- Divide batter evenly between 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 Cream Filling:
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- For extra richness, fold in mascarpone or cream cheese.
- Refrigerate until ready to use.
- Prepare the Ganache:
- Heat cream in a saucepan until just simmering.
- Pour over chocolate and let sit for 2 minutes.
- Stir until smooth and glossy. Add butter and mix until melted.
- Let cool slightly to thicken before pouring.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a generous layer of cream filling over the top.
- Place the second cake layer on top and gently press.
- Pour ganache over the top, letting it drip down the sides.
- Chill for 30 minutes to set.
- Garnish and Serve:
- Decorate with mint leaves and berries.
- Slice with a warm knife for clean cuts.
