This indulgent chocolate cake with cream filling and ganache frosting is the ultimate treat for any chocolate lover! Picture moist, rich chocolate layers complemented by a silky smooth cream filling, all wrapped in a glossy ganache that’s pure perfection.
Ultimate Chocolate Cake with Cream Filling and Ganache Frosting
Chocolate lovers, brace yourselves for an indulgent treat that will satisfy your sweetest cravings! This recipe for a rich, moist chocolate cake, paired with a velvety cream filling and finished off with a glossy ganache frosting, is everything you could dream of. Whether you’re celebrating a special occasion or simply treating yourself, this cake will leave you craving more.
It’s surprisingly easy to make, and every bite is a delightful blend of decadence and comfort. Whether you’re baking for a special occasion or simply treating yourself, this cake will impress everyone with its irresistible taste and stunning appearance. Don’t wait—give it a try and create a dessert experience that’s truly unforgettable!
Let’s get started!
Instructions:
Step 1: Prepare the Cake Pan
Start by lining and dusting an 8-inch cake pan with oil and dry flour. Preheat the oven to 180°C (350°F), so it’s ready to go once your batter is prepared.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking powder, baking soda, and castor sugar. Sifting ensures the dry ingredients are well-combined and helps prevent any lumps in the batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the oil, vanilla extract, milk, and yogurt. Gradually add water as needed to achieve the right consistency (your batter should be slightly pourable but not too thin).
Step 4: Make the Cake Batter
Slowly incorporate the wet ingredients into the dry ingredients, folding gently as you mix. Stir until everything is combined and smooth, but be careful not to overmix as this can affect the cake’s texture.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth it out evenly. Bake at 180°C (350°F) for 30-35 minutes. To check if it’s done, insert a toothpick into the center of the cake—if it comes out clean, it’s ready! Allow the cake to cool completely on a wire rack before proceeding.
For the Cream Filling:
- Whip the Cream: In a chilled bowl, whip the heavy cream with the icing sugar until stiff peaks form. The cream should hold its shape when you lift the beaters.
- Assemble the Cake: Once your cake is completely cool, slice it into two even halves. Spread a generous layer of the whipped cream filling on top of one half and smooth it out evenly.
For the Ganache Frosting:
- Heat the Cream: In a small saucepan, heat the heavy cream on low-medium heat for about 5 minutes until it begins to simmer (but not boil).
- Prepare the Ganache: Remove the pan from the heat and immediately add the chopped chocolate. Stir gently until the chocolate is fully melted and the ganache is silky smooth.
- Cool the Ganache: Set aside about 2 tablespoons of ganache to decorate the cake later. Place the rest of the ganache in the refrigerator for about 2 hours. Once chilled, whisk the ganache with an electric hand mixer until it’s light, fluffy, and doubled in volume.
Assemble the Cake:
- Crumb Coat: Once the ganache is ready, spread a thin layer over the cake to seal in any crumbs. This is known as the crumb coat. Don’t worry about making it perfect; just ensure the cake is evenly covered.
- Frost the Cake: After crumb coating, apply the ganache in generous layers on top and around the sides of the cake. If you prefer a smoother finish, lightly melt the remaining ganache and spread it over the edges, letting it drip down for that classic ganache look.
- Decorate: Use the reserved ganache to decorate the cake. You can create a smooth top or drizzle it in decorative swirls. Add fresh raspberries, strawberries, or any fruit of your choice for a pop of color and extra freshness.
- Chill: Refrigerate the cake for at least an hour before serving. This allows the ganache to set and the flavors to meld together perfectly.
Final Thoughts:
This chocolate cake with cream filling and ganache frosting is a showstopper for any dessert table. It’s the perfect balance of richness, creaminess, and just the right amount of sweetness. Every slice is an experience you won’t forget—moist cake, velvety cream, and a glossy ganache that melts in your mouth.
Don’t forget to slice, serve, and enjoy with a cold glass of milk or a hot cup of coffee for an indulgent treat!
Like this cake recipe, try these recipes…
Looking for more such sweets recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Chocolate Cake and the best one’s Mango Lassi Cake.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Chocolate Cake with Ganache Frosting
Equipment
- Cake tin
- Spatula
Ingredients
Dry
- 1 ½ cup all purpose flour
- 2 tablespoon corn starch
- 4 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup castor sugar
Wet
- ¾ cup oil
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup yogurt whisked
- 2 to 4 tablespoon water if required
For Filling
- 150 ml heavy cream
- ¼ cup icing sugar
For Ganache Frosting
- 500 ml heavy cream/double cream
- 400 gm dark or milk chocolate
Instructions
- Line and dust an 8″ cake baking pan with oil and dry flour. Set aside. Preheat oevn to 180 ° degrees.
- Sift dry ingredients together in a bowl.
- Add wet ingredients one by one, slowly fold in and mix all together.
- Bake at 180 degrees for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool on the wire rack.
For filling
- Beat heavy cream with icing sugar until stiff peaks.
- Cut the cake into two half rounds. Fill the cream filling on top of one half round and spread evenly.
For Ganache Frosting
- Heat up heavy cream in a pan on low medium heat for 5 minutes.
- Remove from heat and add chopped chocolate and continue mixing until silky and smooth.
- Keep 2 tablespoons of the ganache aside and place the remaining in fridge for 2 hours.
- Remove from fridge and whisk with electric hand mixer until the ganache is light and fluffy and doubled in volume.
- Crumb coat the cake with ganache frosting, and then frost the cake with ganache to your desired layers. Melt it slightly and spread the two tablespoons ganache over the edges.
- Decorate the cake with remaining ganache frostimg and rasperries or strwaberries.
- Keep refrigerated and slice and serve when ready to eat.
Video
Notes
How to make the best fluffiest chocolate sponge cake without eggs?
To make the best spongy chocolate cake all you need to do is sift the flours and cocoa powder a couple of times. The more you sift the flours, the better fluffy the cake will be. Also, make sure to not overmix the batter and bake it as soon as the batter is ready. Mind the temperature of the oven and keep an eye after 30 minutes of baking. Do not open the oven door while the cake is baking or it might dunk down from the center.Why my chocolate cake is crumbly and hard?
Your cake could turn crumbly if the batter is too dry. It might be because of old baking soda. Make sure to use fresh baking soda that is not too old. Also sometimes cakes can turn hard if they are overbaked. After 30 minutes of baking, check with a toothpick inserted in the center and if it comes out clean, remove the cake from the oven.How to use chocolate cake for party cake?
If you want to use this chocolate cake for parties or celebrations make sure to follow some steps. First of all, once the cake is cooled, slice it into hales and cling wrap them carefully and place them in the refrigerator. Once you are ready to frost the cakes take them out of the fridge. Soak the top layer of both halves of the cake with sugar water (equal amount of sugar and water cooked until sugar is melted and cooled) using a brush. Now you can decorate them with any of your favorite frostings.Nutrition
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Best Regards,
Sapana Behl