Chocolate Layered Cake with Cream Filling (like the image)

A soft chocolate sponge layered with silky chocolate cream and finished with a glossy chocolate ganache.

🧾 Ingredients

Chocolate Sponge (2–3 thin layers)

• 4 eggs
• ¾ cup (150 g) sugar
• ½ cup (120 ml) oil
• ½ cup (120 ml) milk
• 1½ cups (190 g) flour
• ¼ cup (30 g) cocoa powder
• 2 tsp baking powder
• 1 tsp vanilla
• Pinch of salt

Chocolate Cream Filling

• 2 cups (500 ml) milk
• 3 tbsp cornstarch
• 3 tbsp sugar
• 2 tbsp cocoa powder
• 100 g dark chocolate
• 1 tsp vanilla
• 2 tbsp butter

Chocolate Ganache Topping

• 200 g dark chocolate
• 1 cup (240 ml) heavy cream

👩‍🍳 Instructions

1️⃣ Make the Cake

1. Beat eggs with sugar until light and fluffy.
2. Add oil, milk, and vanilla.
3. Mix flour, cocoa, baking powder, and salt, then fold in gently.
4. Bake in a lined tray at 170°C (340°F) for 25–30 min.
5. Cool completely and slice horizontally into layers.

2️⃣ Prepare the Chocolate Cream

1. In a pot, whisk milk, sugar, cornstarch, and cocoa.
2. Cook on medium heat until thick.
3. Remove from heat, add chocolate, butter, and vanilla.
4. Stir until smooth and let cool slightly.

3️⃣ Assemble

1. Layer cake → cream → cake → cream → cake.
2. Smooth the top and refrigerate 30 minutes.

4️⃣ Ganache

1. Heat cream until hot (not boiling).
2. Pour over chopped chocolate, wait 2 minutes, stir smooth.
3. Pour over cake and spread evenly.

❄️ Chill & Serve

• Refrigerate 2–3 hours before cutting for clean layers.

💡 Tips

• For extra moisture, lightly brush layers with milk or coffee.
• You can add hazelnut spread to the cream for a richer taste.
• Perfect for tray cakes, cafés, or dessert boxes.