This rich chocolate-filled cake delivers a soft, moist crumb with a creamy center and a glossy chocolate ganache on top. When sliced, the smooth filling and melted chocolate create an irresistible dessert that feels bakery-worthy yet is simple enough to make at home.
Why You’ll Love This Recipe
This cake is deeply chocolatey without being overly sweet, making it perfect for special occasions or everyday indulgence. The contrast between the tender cake layers, light cream filling, and silky ganache creates an impressive texture and flavor combination. It uses simple pantry ingredients, comes together easily, and looks stunning when served.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake
2 cups (250 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1¾ cups (350 g) granulated sugar
2 large eggs, at room temperature
1 cup (240 ml) milk
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot water
For the Cream Filling
1½ cups (360 ml) cold whipping cream
⅓ cup (40 g) powdered sugar
1 teaspoon vanilla extract
For the Chocolate Ganache
180 g dark chocolate, finely chopped
¾ cup (180 ml) cream
Directions
Preheat the oven to 175°C. Grease and line a round cake pan, preferably 20–22 cm in diameter.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until evenly combined.
In another bowl, whisk the eggs with the milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the hot water and stir gently. The batter will be thin, smooth, and glossy.
Pour the batter into the prepared pan and bake for about 55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
Remove from the oven and allow the cake to cool completely. Once cooled, carefully slice the cake horizontally into two even layers.
To prepare the cream filling, beat the cold cream, powdered sugar, and vanilla until soft peaks form. Do not overwhip.
For the ganache, heat the cream until just steaming. Pour it over the chopped dark chocolate and let it sit for one minute, then stir until smooth and shiny.
Spread the cream filling generously over the bottom cake layer. Place the second layer on top and gently press down.
Pour the ganache over the top of the cake, allowing it to drip naturally down the sides. Let it set slightly before serving.
Servings and timing
This cake serves 8 generous slices.
Preparation time is approximately 25 minutes.
Baking time is about 55 minutes.
Cooling and assembly take around 40 minutes.
Variations
You can add a tablespoon of instant coffee to the hot water to intensify the chocolate flavor.
For a lighter filling, replace half of the whipping cream with mascarpone-style cream.
Add chopped nuts such as almonds or hazelnuts between the layers for extra texture.
Use milk chocolate instead of dark chocolate for a sweeter ganache.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days.
Allow refrigerated slices to sit at room temperature for 20 minutes before serving for the best texture.
If you prefer the ganache slightly melted, warm individual slices gently for a few seconds without overheating.
FAQs
Can I make this cake a day in advance?
Yes, this cake can be made a day ahead and stored in the refrigerator. The flavors develop even more overnight.
Why is the batter so runny?
The hot water creates a thin batter, which results in a very moist and tender cake after baking.
Can I use Dutch-processed cocoa powder?
Yes, Dutch-processed cocoa works well and gives a deeper chocolate color and flavor.
How do I know when the cake is fully baked?
Insert a skewer into the center. It should come out with a few moist crumbs but no wet batter.
Can I use a different pan size?
You can, but baking time will vary. Thicker cakes require more time, while thinner layers bake faster.
What if my cream filling is too soft?
Chill the cream briefly and beat again gently until it reaches soft peaks.
Can I freeze this cake?
You can freeze the unfrosted cake layers for up to one month. Assemble with filling and ganache after thawing.
Is this cake very sweet?
The balance of cocoa and dark chocolate keeps it rich but not overly sweet.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly for both the batter and the cream filling.
How do I get clean slices when serving?
Use a sharp knife and wipe it clean between each cut for neat slices.
Conclusion
This perfect chocolate-filled cake combines simplicity with elegance, delivering rich flavor and a beautiful presentation. Whether served at a gathering or enjoyed as a special treat, its creamy center and glossy ganache make every slice unforgettable.
A rich and moist chocolate cake filled with whipped cream and topped with silky dark chocolate ganache. This showstopping dessert is easy to make, deeply chocolatey, and perfect for special occasions.
Ingredients
2 cups (250 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1¾ cups (350 g) granulated sugar
2 large eggs, at room temperature
1 cup (240 ml) milk
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot water
1½ cups (360 ml) cold whipping cream
⅓ cup (40 g) powdered sugar
1 teaspoon vanilla extract (for cream filling)
180 g dark chocolate, finely chopped
¾ cup (180 ml) cream (for ganache)
Instructions
Preheat oven to 175°C (350°F). Grease and line a 20–22 cm round cake pan with parchment.
Sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl.
In another bowl, whisk eggs, milk, oil, and vanilla. Add to dry ingredients and mix until just combined.
Pour in hot water gradually, stirring gently to form a thin, glossy batter.
Pour into prepared pan and bake for about 55 minutes. Cool completely before slicing.
For the filling, beat whipping cream, powdered sugar, and vanilla until soft peaks form. Chill.
For ganache, heat cream until steaming, then pour over chocolate. Let sit 1 minute, then stir until smooth.
Slice cake into two layers. Spread whipped cream on bottom layer, top with second layer, and gently press down.
Pour ganache over top, letting it drip down the sides. Let set slightly before serving.
Notes
Add instant coffee to hot water for deeper flavor.
