Chocolate Cake with Creamy Filling
A rich, moist chocolate cake layered with a smooth, luscious creamy filling—perfect for celebrations or anytime you crave something indulgent!
Ingredients (Serves 8–10)
Chocolate Cake:
1 3/4 cups (220 g) all-purpose flour
3/4 cup (75 g) cocoa powder
2 cups (400 g) sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup (240 ml) milk
1/2 cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot water or hot coffee
Creamy Filling:
250 g (9 oz) cream cheese, softened
1/2 cup (100 g) sugar
1 tsp vanilla extract
1 cup (240 ml) heavy cream (whipped to soft peaks) Optional Chocolate Ganache Topping:
1 cup (170 g) chocolate (chopped)
1/2 cup (120 ml) heavy cream
Instructions
- Prepare the Cake Batter
Preheat oven to 180°C (350°F)
Grease and line two round cake pans
In a large bowl, mix:
flour, cocoa powder, sugar
baking powder, baking soda, salt - Add Wet Ingredients
Add eggs, milk, oil, and vanilla
Mix until smooth
Slowly stir in hot water or coffee (batter will be thin) - Bake
Divide batter into pans
Bake for 30–35 minutes or until a toothpick comes out clean
Cool completely - Make Creamy Filling
Beat cream cheese, sugar, and vanilla until smooth
Gently fold in whipped cream
Chill for 20–30 minutes for better consistency - Assemble
Slice cakes if needed for even layers
Spread creamy filling between layers
Cover entire cake or keep as a filling center only - Optional Ganache
Heat cream until hot (not boiling)
Pour over chopped chocolate
Stir until smooth
Pour over cake and let set
Serving Ideas
Top with berries
Add chocolate shavings
Serve with ice cream
Tips for Success
Use coffee instead of water for deeper chocolate flavor
Ensure cakes are fully cooled before layering
Chill filling slightly to make spreading easier
Don’t overbake—keeps cake moist