A rich, moist chocolate cake layered with fluffy vanilla cream and finished with a silky chocolate ganache topping—perfectly indulgent for birthdays, celebrations, or when only a decadent dessert will do. This show-stopping cake combines deep chocolate flavor with a light, creamy filling for a balanced and luxurious treat.

Why You’ll Love This Recipe

This chocolate layer cake is everything a celebratory dessert should be: rich, tender, and beautifully layered. The moist chocolate sponge pairs perfectly with the airy vanilla mascarpone filling, while the ganache adds an elegant, glossy finish. It’s an ideal centerpiece for parties or a decadent weekend bake, and surprisingly manageable even for novice bakers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chocolate cake
all-purpose flour
unsweetened cocoa powder
granulated sugar
baking powder
baking soda
salt
large eggs
whole milk
vegetable oil
vanilla extract
boiling water

For the vanilla cream filling
heavy whipping cream
mascarpone cheese
powdered sugar
vanilla extract

For the ganache topping
heavy cream
semi-sweet chocolate, chopped

directions

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat until well combined.
Carefully stir in boiling water (batter will be thin).
Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the filling, beat heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until thick and fluffy.
For the ganache, heat cream in a small saucepan just until it simmers. Pour over chopped chocolate and stir until smooth. Let cool slightly to thicken.
Layer the cooled cakes with vanilla cream between each layer.
Spread the ganache over the top of the cake and let it set before slicing and serving.

Servings and timing

This recipe serves 12.
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Cooling and Assembly Time: 1 hour
Total Time: Approximately 2 hours

Variations

Chocolate-orange twist: Add 1 teaspoon of orange zest to the cake batter or filling.
Berry filling: Fold in fresh raspberries or sliced strawberries into the cream filling.
Espresso boost: Add 1 tablespoon of espresso powder to the cake batter to intensify the chocolate flavor.
Nutty ganache: Stir finely chopped hazelnuts or almonds into the ganache before spreading.
Dairy-free version: Use plant-based cream and dairy-free chocolate; substitute mascarpone with a vegan alternative or thick coconut cream.

storage/reheating

Store the cake in the refrigerator, covered, for up to 4 days.
For best texture, bring slices to room temperature before serving.
You can also freeze individual slices for up to 1 month—wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator.

FAQs

Can I make the cake layers in advance?

Yes, bake the cake layers a day ahead and store them tightly wrapped at room temperature or in the refrigerator.

Can I use cream cheese instead of mascarpone?

Yes, cream cheese is a good substitute, though it will result in a tangier flavor.

How do I prevent the cake from sticking to the pans?

Grease and line your pans with parchment paper to ensure easy removal.

What’s the best way to get smooth ganache?

Use high-quality chocolate and make sure the cream is hot (but not boiling) before mixing. Stir until silky smooth.

Can I use a different size cake pan?

You can use 8-inch pans for taller layers, but adjust baking time slightly and check for doneness.

Can this cake be made gluten-free?

Yes, use a 1:1 gluten-free flour substitute suitable for baking.

Is the boiling water necessary?

Yes, it helps to bloom the cocoa and results in a more tender, moist cake.

How can I decorate the cake further?

Add chocolate curls, fresh berries, or piped whipped cream for an elegant finish.

Can I double the filling for more layers?

Absolutely. If making a three-layer cake, double the filling ingredients for even coverage.

Should the cake be served cold or room temperature?

It tastes best at room temperature when the filling and ganache have softened slightly.

Conclusion

This chocolate layer cake with vanilla cream filling is a stunning and indulgent dessert that strikes the perfect balance between rich and light textures. Whether served at a celebration or enjoyed as a luxurious treat, this recipe is guaranteed to impress with its deep chocolate flavor, fluffy filling, and elegant ganache topping.