A juicy chocolate cake filled with delicious cream:

A juicy chocolate cake filled with a delicious cream is a classic dessert that’s always a hit! Here’s a recipe that combines a moist chocolate cake with a rich, creamy filling:

Juicy Chocolate Cake with Cream Filling

Ingredients:

• For the Chocolate Cake:
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (high-quality)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk (or plain yogurt)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot brewed coffee (or hot water)
• For the Cream Filling:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Optional: cocoa powder, or melted chocolate.
• For the optional chocolate ganache:
  • 8 oz (225g) semi-sweet chocolate chips
  • 1 cup (240ml) heavy cream

Instructions:

1. Prepare the Chocolate Cake:
   • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  
   • In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
   • Pour the wet ingredients into the dry ingredients and mix until just combined.  
   • Gradually stir in the hot coffee. The batter will be thin.
   • Pour the batter into the prepared pans.
   • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
   • Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.  
2. Prepare the Cream Filling:
   • In a large bowl, cream together the softened cream cheese and butter until smooth.
   • Gradually add the powdered sugar, mixing on low speed until combined.
   • Add the heavy cream and vanilla extract, and mix on high speed until light and fluffy.
   • Optional: add cocoa powder or melted chocolate to the cream for a chocolate cream filling.
3. Prepare the Chocolate Ganache (Optional):
   • Heat the heavy cream in a saucepan until it just begins to simmer.
   • Pour the hot cream over the chocolate chips.
   • Let it sit for 5 minutes, then whisk until smooth.
   • Let it cool slightly before frosting the cake.
4. Assemble the Cake:
   • Once the cakes are completely cooled, slice each cake horizontally in half if you want to make a four layered cake.
   • Place one cake layer on a serving plate.
   • Spread a layer of cream filling evenly over the cake.
   • Top with the next cake layer, and repeat.
   • If using the ganache, pour the ganache over the top of the cake, allowing it to drip down the sides.
   • Refrigerate for at least 1 hour before serving.

Tips for Extra Juiciness and Flavor:

• High-Quality Cocoa: Use high-quality cocoa powder for a rich chocolate flavor.
• Buttermilk: Buttermilk adds a wonderful tang and tenderness.
• Hot Coffee: The hot coffee intensifies the chocolate flavor and adds moisture.
• Don’t Overbake: Overbaking is the enemy of a juicy cake. Use a toothpick to test for doneness.
• Cream Cheese Frosting: The cream cheese frosting adds a lovely tang, and creaminess that pairs very well with chocolate.