Chocolate Cake with Filling

Description:
This decadent chocolate cake is perfect for any celebration. Layers of rich, moist chocolate cake are paired with a smooth, creamy filling, creating a dessert that’s sure to impress. It’s indulgent, fluffy, and just the right balance of sweetness and richness.

Origin:
This cake recipe originates from classic Western baking traditions, particularly popular in American and European dessert cultures. Chocolate cake, in various forms, has been a favorite for many years, with fillings such as cream, ganache, or fruit often added to elevate the flavor.

Ingredients:

For the cake:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the filling (chocolate ganache):

8 oz heavy cream
8 oz semi-sweet chocolate chips (or chopped chocolate)

Optional (for added flavor or texture):

1 teaspoon instant coffee (to enhance the chocolate flavor)
¼ cup powdered sugar (for sweeter ganache)
A few tablespoons of whipped cream (for a lighter filling)

Instructions:

Prepare the cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
- In a separate bowl, beat the eggs, milk, oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Carefully add the boiling water to the batter. It will be thin, but that’s okay—this will help make the cake extra moist.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare the filling (chocolate ganache):
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (not boil).
- Place the chocolate chips or chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
- Stir until smooth and combined. If desired, add instant coffee or powdered sugar for enhanced flavor.
- Let the ganache cool at room temperature until it thickens slightly, about 20-30 minutes.
Assemble the cake:
- Once the cake layers are completely cooled, place one layer on a cake plate or stand.
- Spread a generous amount of the chocolate ganache filling on top of the first layer.
- Place the second cake layer on top and gently press it down.
- Spread the remaining ganache over the top and sides of the cake.
Optional decoration:
- If desired, decorate with whipped cream, chocolate shavings, or sprinkles for extra flair.

Tips for Success:

Make sure to properly measure the flour by spooning it into the measuring cup and leveling it off with a knife to avoid too much flour, which can result in a dense cake.
Allow the cakes to cool completely before assembling. If the cakes are too warm, the filling might melt.
For an extra rich cake, you can replace the vegetable oil with melted butter for a more buttery flavor.
Be cautious when adding boiling water to the batter; it’s important to mix slowly to avoid splattering.

Recommendations:

Pair with a scoop of vanilla ice cream or a glass of milk for an extra treat.
Serve at room temperature for the best texture. If storing, keep the cake in an airtight container to maintain freshness for 3-4 days.
If you’re in the mood for a twist, you can fill the cake with fresh berries or a layer of whipped cream in addition to or instead of the ganache.

Nutrition (per serving):
Note: The nutrition values are approximate and will vary depending on specific brands and substitutions.