Decadent Chocolate Layer Cake with Custard and Ganache Filling
Description:
This decadent chocolate cake is moist, rich, and layered with creamy custard and indulgent ganache. Perfect for special occasions or when you crave an elegant dessert, this recipe promises a show-stopping treat that everyone will love.
Ingredients
For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (240ml) hot water or brewed coffee (for enhanced chocolate flavor)
For the Custard Filling:
- 2 cups (480ml) whole milk
- 1/3 cup (65g) granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the Ganache:
- 8 ounces (225g) semi-sweet or dark chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tablespoon unsalted butter (optional, for shine)
For Assembly and Decoration (Optional):
- Chocolate shavings or curls
- Fresh berries
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
- Slowly pour in the hot water or coffee, mixing until the batter is smooth and well combined (the batter will be thin).
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Make the Custard Filling
- In a medium saucepan, whisk together the milk, sugar, egg yolks, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 5–7 minutes).
- Remove from heat and stir in the vanilla extract and butter until melted and smooth.
- Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely in the refrigerator.
Step 3: Prepare the Ganache
- Place the chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
- Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Stir until smooth and glossy.
- If desired, stir in the butter for extra shine. Let the ganache cool slightly until thickened but still pourable.
Step 4: Assemble the Cake
- Level the tops of the cake layers if necessary using a serrated knife.
- Place one cake layer on a serving plate. Spread an even layer of custard filling over the top.
- Place the second cake layer on top, pressing gently to adhere.
- Pour the ganache over the top of the cake, allowing it to drip down the sides for a dramatic effect. Use a spatula to smooth it out if needed.
Step 5: Decorate and Serve
- Garnish the cake with chocolate shavings, curls, or fresh berries if desired.
- Chill the cake in the refrigerator for at least 30 minutes to set the ganache.
- Slice and serve. Enjoy the rich, decadent layers of chocolate and custard!
Storage:
Store the cake in the refrigerator for up to 4 days. Let it sit at room temperature for 10–15 minutes before serving for the best texture.
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