Chocolate Cream Layer Cake with Ganache Drip

Chocolate Cream Layer Cake with Ganache Drip 🍫🎂

It features soft chocolate sponge layers, fluffy whipped cream filling, and a glossy chocolate ganache topping.

🍰 Ingredients

1️⃣ Chocolate Sponge Cake (2 thick layers or 3 thinner layers)

• 2 cups (250 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1½ cups (300 g) granulated sugar
• 2 large eggs (room temperature)
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240 ml) hot coffee (or hot water)

2️⃣ Whipped Cream Filling

• 2 cups (480 ml) cold heavy whipping cream
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract

3️⃣ Chocolate Ganache (Drip Topping)

• 1 cup (170 g) semi-sweet chocolate (chopped)
• ¾ cup (180 ml) heavy cream

👩‍🍳 Instructions

Step 1: Bake the Cake

Preheat oven to 175°C (350°F).

Grease and line two 8-inch (20 cm) cake pans.

In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat sugar and eggs until light.

Add milk, oil, and vanilla. Mix well.

Gradually add dry ingredients.

Stir in hot coffee (batter will be thin — that’s normal!).

Divide into pans and bake 30–35 minutes.

Cool completely before assembling.

Step 2: Make the Whipped Cream

Beat cold cream until soft peaks form.

Add powdered sugar and vanilla.

Beat to stiff peaks.

Keep refrigerated until ready to use.

Step 3: Prepare Ganache

Heat cream until just steaming (not boiling).

Pour over chopped chocolate.

Let sit 2 minutes, then stir until smooth and glossy.

Cool slightly until thick but pourable.

🎂 Assembly

Place first cake layer on serving plate.

Spread a thick layer of whipped cream.

Add second layer and repeat.

Place final layer on top.

Pour ganache in the center and gently push toward edges to create drips.

Decorate with cake crumbs or chocolate shavings.

❄ Chill

Refrigerate for at least 1 hour before slicing for clean layers.