Ingredients
For the Chocolate Cake
- 2 large eggs
- 200 ml milk
- 360 g granulated sugar
- 120 ml vegetable oil
- 1 teaspoon butterscotch extract (or vanilla extract)
- 280 g all-purpose flour
- 45 g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon instant coffee granules
- 250 ml hot water
For the Cream Cheese Filling
- 2 bars Philadelphia cream cheese (approximately 500 g total), softened
- 1 can sweetened condensed milk (approximately 395 g)
For the Chocolate Ganache
- 200 ml whipping cream
- 450 g dark chocolate (bar or chips — good quality recommended)
- Sliced or whole almonds for topping (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two or three round cake pans (8 or 9-inch), or line them with parchment paper circles. Set aside.
In a large mixing bowl, whisk together the eggs, milk, sugar, vegetable oil, and butterscotch extract until well combined and smooth.
Sift the flour, cocoa powder, baking powder, and baking soda directly into the wet mixture. Add the instant coffee granules. Mix on medium speed or by hand until just combined — do not overmix, as this develops gluten and produces a tougher crumb.
Slowly pour in the hot water while stirring gently. The batter will become noticeably thinner — this is completely normal and intentional. The hot water blooms the cocoa powder and dissolves the instant coffee, intensifying the chocolate flavor and producing an exceptionally moist crumb once baked.
Divide the batter evenly between the prepared pans. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Do not open the oven door before the 35-minute mark to prevent the cakes from sinking. Allow the layers to cool in their pans for 15 minutes, then turn out onto a wire rack and cool completely before filling.
In a large bowl, beat the softened cream cheese with a hand or stand mixer until completely smooth and fluffy, with no lumps remaining. Pour in the sweetened condensed milk gradually while mixing on low speed. Once incorporated, increase to medium speed and beat until the filling is silky, thick, and creamy. Refrigerate for 20 to 30 minutes to firm up slightly before spreading.
Chop the chocolate into small, even pieces and place in a heatproof bowl. Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer — do not let it boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. Then stir slowly from the center outward until the ganache is completely smooth, glossy, and uniform. Allow it to cool at room temperature for 10 to 15 minutes until it thickens to a pourable but not runny consistency.
Place the first cake layer on a serving plate or cake stand. Spread a generous, even layer of the cream cheese filling across the surface. If using three layers, repeat with the second layer and more filling, then place the final cake layer on top. For a two-layer cake, apply the filling between the layers and proceed directly to the ganache.
Pour the ganache slowly over the top of the assembled cake, starting in the center and working outward. Let it drip naturally over the sides for a dramatic, elegant finish. Use a spatula to guide it if needed. If desired, scatter sliced or whole almonds across the top before the ganache sets.
Refrigerate the finished cake for at least 30 minutes to allow the ganache to set and the filling to firm up. Slice with a warm knife (run the blade under hot water and wipe dry between each cut) for clean, sharp portions.
Notes
Prep and Serving Details
- Prep Time: 25 minutes
- Bake Time: 45 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 2 hours 10 minutes
- Servings: 12–16 slices
- Difficulty: Easy to Intermediate
- Method: Baking
- Oven Temperature: 350°F (175°C)