Chocolate Layer Cake with Milk Chocolate

Chocolate Layer Cake with Milk Chocolate Whipped Ganache

Ingredients

• Chocolate Cake (2 or 3 layers)
• All-purpose flour – 2 cups (250 g)
• Granulated sugar – 2 cups (400 g)
• Unsweetened cocoa powder – ¾ cup (75 g)
• Baking powder – 2 teaspoons (8 g)
• Baking soda – 1½ teaspoons (9 g)
• Salt – 1 teaspoon (5 g)
• Eggs – 2 large
• Milk – 1 cup (240 ml)
• Vegetable oil – ½ cup (120 ml)
• Hot water or hot coffee – 1 cup (240 ml)
• Vanilla extract – 2 teaspoons (10 ml)
• Milk Chocolate Whipped Ganache
• Milk chocolate, chopped – 12 oz (340 g)
• Heavy whipping cream – 1½ cups (360 ml)
• Unsalted butter (optional, for richness) – 2 tablespoons (28 g)

Instructions

Preheat the oven to 170°C / 340°F. Grease and line two or three 8-inch cake pans.

In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. Add eggs, milk, oil, and vanilla, then mix until smooth. Slowly pour in the hot water or coffee and stir gently; the batter will be thin.

Divide the batter evenly between pans and bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto a rack and allow to cool completely.

For the ganache, heat the cream until just steaming, not boiling. Pour it over the chopped milk chocolate and let it sit for 2 minutes. Stir gently until smooth, then mix in butter if using. Let the ganache cool at room temperature or in the fridge until thick but still soft.

Whip the cooled ganache with a hand or stand mixer on medium speed until light, fluffy, and spreadable. Do not overwhip.

Level the cake layers if needed. Spread whipped ganache between layers, then cover the top and sides. Smooth or swirl the frosting as desired.

Chill the cake for 20–30 minutes to set before slicing.

Result

Soft, deeply chocolatey layers paired with a light, creamy milk chocolate ganache that’s rich but not heavy—perfect for birthdays, celebrations, or a bakery-style dessert at home.