Layered Chocolate Cake with Creamy

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Creamy Filling:

• 1 cup heavy cream
• ½ cup powdered sugar
• 8 oz cream cheese (softened)
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 8 oz semisweet or dark chocolate (finely chopped)
• 1 cup heavy cream
• 1 tablespoon unsalted butter (optional, for shine)

For the Optional Vanilla or White Chocolate Frosting:

• ½ cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream
• 4 oz white chocolate (melted and cooled, optional)

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Instructions

Making the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
4. Reduce the speed to low and gradually pour in the boiling water. Mix until smooth; the batter will be thin.
5. Divide the batter evenly between the cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

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Preparing the Creamy Filling:

1. Beat the softened cream cheese in a mixing bowl until smooth.
2. Gradually add the powdered sugar and continue beating until fully incorporated.
3. Pour in the heavy cream and vanilla extract, then beat until light and fluffy.
4. Refrigerate until ready to use.

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Making the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan until it begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
4. Stir until the chocolate is fully melted and the ganache is smooth.
5. If using, stir in the butter for added shine. Allow the ganache to cool slightly before using.

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Preparing the Frosting (Optional):

1. Beat the softened butter in a large bowl until creamy.
2. Gradually add the powdered sugar, beating until smooth.
3. Mix in the vanilla extract and heavy cream, beating until light and fluffy.
4. If using, fold in the melted white chocolate until well combined.

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Assembling the Cake:

1. Place one cake layer on a serving plate.
2. Evenly spread the creamy filling over the top.
3. Place the second cake layer on top.
4. Pour the chocolate ganache over the cake, letting it drip down the sides.
5. If desired, decorate the cake by piping the frosting around the edges.

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Serving & Enjoying:

• Let the cake set for about 30 minutes before slicing.
• Serve and enjoy this rich, indulgent chocolate cake!

This decadent chocolate cake, with its luscious creamy filling and smooth ganache, is perfect for any occasion. Enjoy every bite!