Ingredients:

For the Cake:

• All-Purpose Flour – 1 + 1/4 cups (150g)
  Provides structure to the cake.
• Unsweetened Cocoa Powder – 1/3 cup (30g)
  Gives the cake its rich chocolate flavor.
• Baking Powder – 2 tsp (8g)
  Helps the cake rise.
• Salt – 1/4 tsp (1g)
  Enhances the chocolate flavor.
• Milk – 1/2 cup (120g), at room temperature
  Adds moisture to the batter.
• Vegetable Oil – 1/4 cup (55g)
  Ensures a tender crumb.
• Vanilla Extract – 1 tsp (5g)
  Enhances the cake’s flavor.
• Eggs – 4 large, separated into yolks and whites
  Creates a light and airy texture.
• Granulated Sugar – 1 cup (200g)
  Sweetens the cake and stabilizes the egg whites.

For the Syrup:

• Heavy Cream – 1/3 cup (80g)
  Adds richness to the syrup.
• Granulated Sugar – 2 tbsp (25g)
  Sweetens the syrup.
• Unsweetened Cocoa Powder – 1 tbsp (6g)
  Enhances the chocolate flavor.
• Milk – 2/3 cup (160g)
  Keeps the cake moist.

For the Filling:

• Milk Chocolate – 1 + 1/3 cups (200g)
  Creates a smooth, creamy filling.
• Cream Cheese – 1 + 1/3 cups (300g), at room temperature
  Adds a tangy, creamy texture.
• Heavy Cream – 1 cup (240g), cold
  Lightens the filling for a mousse-like texture.
• For Semi-Sweet Chocolate Option: Use 1 cup (150g) semi-sweet chocolate and add 1/3 cup (45g) powdered sugar to the whipped cream.

For the Ganache:

• Milk Chocolate – 1 cup (150g)
  Creates a shiny, rich topping.
• Heavy Cream – 1/3 cup (80g), warmed in the microwave for 20 seconds

Steps to Make:

Step 1: Prepare the Cake

1. Preheat your oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In another bowl, whisk together the milk, vegetable oil, and vanilla extract.
4. Using a mixer, beat the egg yolks and half of the sugar (100g) until pale and fluffy. Gradually add the milk mixture.
5. Gently fold the dry ingredients into the yolk mixture until just combined.
6. In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar (100g) and beat until stiff peaks form.
7. Fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
8. Divide the batter evenly between the prepared pans. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Step 2: Make the Syrup

1. In a small saucepan, combine the heavy cream, sugar, cocoa powder, and milk. Heat over low heat, stirring until the sugar dissolves and the mixture is smooth. Set aside to cool.

Step 3: Prepare the Filling

1. Melt the milk chocolate in the microwave in 20-second intervals, stirring after each until smooth. Let cool slightly.
2. In a bowl, beat the cream cheese until smooth. Add the melted chocolate and beat until combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate-cream cheese mixture. Chill until ready to use.

Step 4: Assemble the Cake

1. Level the tops of the cakes if necessary. Place one cake layer on a serving plate.
2. Brush generously with the chocolate syrup. Spread half of the filling evenly over the cake.
3. Place the second cake layer on top, brush with syrup, and spread the remaining filling over the top and sides. Chill for 30 minutes.

Step 5: Make the Ganache

1. In a microwave-safe bowl, combine the milk chocolate and warmed heavy cream. Let sit for 1 minute, then stir until smooth and glossy. Let cool slightly.
2. Pour the ganache over the chilled cake, letting it drip down the sides for a decorative effect.

Step 6: Serve

1. Chill the cake for at least 1 hour to set the ganache. Garnish with chocolate shavings, fruit, or nuts if desired.
2. Slice and serve cold or at room temperature.

Nutrition Facts (Per Slice):

• Calories: ~400 kcal
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 25 g
• Fiber: 2 g
• Sugar: 25 g
• Sodium: 150 mg

FAQs:

1. Can I use dark chocolate instead of milk chocolate?

Yes, but the flavor will be more intense. You may want to adjust the sugar in the filling and ganache to balance the bitterness.

2. Can I make this cake ahead of time?

Absolutely. The cake can be made 1-2 days in advance and stored in the refrigerator.

3. Can I use a different type of frosting?

Sure! Buttercream, whipped cream, or a simple glaze would work well as alternatives.

Tips for Perfect Chocolate Layer Cake:

1. Room Temperature Ingredients: Ensure eggs, milk, and cream cheese are at room temperature for smoother mixing.
2. Sift Dry Ingredients: This prevents lumps and ensures an even, airy cake batter.
3. Chill Before Slicing: Chilling the cake makes it easier to slice cleanly and helps the layers stay intact.
4. Customize Garnishes: Add sprinkles, fresh berries, or chocolate curls for extra flair.

Storage Tips:

1. Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
2. Freezing: Wrap slices tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
3. Leftover Syrup and Filling: Use leftover syrup to moisten cupcakes or drizzle over ice cream. Leftover filling can be served as a mousse.

Conclusion:

This Decadent Chocolate Layer Cake with Creamy Filling and Ganache is a dessert lover’s dream come true. With its moist cake layers, creamy filling, and glossy ganache topping, it’s perfect for birthdays, celebrations, or just treating yourself. The combination of flavors and textures is unforgettable, and the step-by-step guide ensures success every time. Try this recipe today and impress everyone with your baking skills!