Chocolate Cake with Vanilla Cream and Ganache
What if you could create a showstopping dessert that combines rich chocolate, velvety vanilla cream, and glossy ganache in every bite? This Chocolate Cake with Vanilla Cream and Ganache is not just a dessert—it’s an experience. Perfect for celebrations or indulgent weekend baking, this cake delivers deep cocoa flavor, a cloud-like cream filling, and a decadent chocolate finish.
Ingredients
For the Dark Chocolate Cake Layers:
- 2 cups All-purpose flour
- ¾ cup Dark cocoa powder
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Fine salt
- 2 large Eggs room temperature
- 1 cup Buttermilk room temperature
- 1 cup Strong hot brewed coffee
- ½ cup Vegetable oil
- 2 teaspoons Vanilla extract
For the Vanilla Cream Filling:
- 500 g Full-fat cream cheese softened
- 1 cup Double cream cold
- 1 cup Powdered sugar sifted
- 2 teaspoons Vanilla extract
- Fine salt pinch
For the Chocolate Ganache:
- 200 g Dark chocolate finely chopped
- ¾ cup Double cream
- 1 tablespoon Unsalted butter
- 1 tablespoon Golden syrup
For Decoration:
- Chocolate sprinkles generous amount
Instructions
Bake the Chocolate Layers
- Preheat your oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment paper. Sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl and whisk until evenly combined.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until smooth. Pour the wet ingredients into the dry and mix until just combined. With the mixer on low, slowly pour in the hot coffee and mix until smooth. The batter will be very thin, which is completely correct.
- Divide evenly between the two pans and bake for 30-35 minutes until a skewer comes out with just a few moist crumbs. Cool in the pans for 10 minutes then turn out onto wire racks to cool completely.
Make the Vanilla Cream Filling
- Beat the softened cream cheese, powdered sugar, vanilla, and salt together until completely smooth and fluffy with no lumps. This takes about 3 minutes on medium-high speed. Scrape down the bowl thoroughly.
- In a separate bowl, whip the cold double cream to firm peaks. This takes about 3-4 minutes. The cream should stand up in firm peaks when you lift the beaters. Fold gently into the cream cheese mixture in two additions until light, stable, and beautifully airy. Refrigerate until needed.
Prepare the Chocolate Ganache
- Heat the cream until just steaming but not boiling. Pour over the finely chopped dark chocolate, add the butter and golden syrup, and leave for 2 minutes without stirring. Then stir slowly from the center outward until completely smooth and glossy.
- Allow to cool for 15-20 minutes until slightly thickened but still pourable and fluid. The ganache should coat the back of a spoon but still drip easily.
Assemble the Cake
- Place the first cake layer on a round glass serving plate or cake stand. Spread the vanilla cream filling generously and thickly over the top. Be very generous here because that thick, dramatic cream layer visible on the sides is the signature of this cake. Let it spill slightly over the edges.
- Place the second cake layer carefully on top and press down very gently. Pour the cooled ganache slowly over the top of the cake, starting from the center and letting it flow naturally to the edges and drip down the sides in long, dramatic drips.
- Immediately scatter chocolate sprinkles generously over the entire ganache top, covering every inch before the ganache sets. Refrigerate for at least 1 hour before slicing to allow the ganache to set and the cream to firm up.
Notes
Use high-quality dark cocoa powder for intense chocolate flavor. Room-temperature eggs and buttermilk ensure even mixing. Hot coffee enhances the chocolate taste without adding coffee flavor. Golden syrup in the ganache adds shine and a subtle caramel note.