Two‑Layer Classic Chocolate Cake

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Two‑Layer Classic Chocolate Cake

Moist, rich, and layered with silky chocolate cream — the timeless cake everyone loves.

Introduction

A classic chocolate cake never goes out of style. This recipe delivers a moist, tender crumb with deep cocoa flavor, balanced by a luscious chocolate cream filling and topping. Whether you’re baking for a birthday, a celebration, or simply to indulge, this two‑layer cake is a showstopper that’s surprisingly easy to make.

Ingredients

For the Cake

2 cups flour

1 ½ cups granulated sugar

¾ cup cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs (room temperature)

1 cup milk

½ cup vegetable oil

1 packet vanilla extract

1 cup hot water or hot coffee (coffee enhances the chocolate flavor)

For the Chocolate Cream

200 ml liquid cream

200 g dark chocolate, chopped

1 tbsp butter (optional, for shine)

Step‑by‑Step Instructions

  1. Prepare the Oven

Preheat to 340°F (170°C). Grease and flour two 20–22 cm round cake pans.

  1. Mix Dry Ingredients

In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.

  1. Combine Wet Ingredients

Add eggs, milk, oil, and vanilla. Whisk until smooth.

  1. Add Hot Water

Stir in hot water or coffee until batter is glossy and well combined.

  1. Bake

Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

  1. Make Chocolate Cream

Heat cream gently (do not boil). Remove from heat, add chopped chocolate, and stir until smooth. Add butter if desired.

  1. Assemble the Cake

Spread cream over one cake layer. Place the second layer on top, then cover the top and sides with remaining cream.

Prep & Bake Time

Prep Time: 20 minutes

Bake Time: 30–35 minutes

Total Time: 50–60 minutes

Servings: 8–10 slices

Tips for Success

Use hot coffee instead of water for deeper chocolate flavor.

Cool cakes completely before frosting to avoid melting the cream.

For extra elegance, garnish with chocolate shavings or fresh berries.

Store covered at room temperature for 2 days, or refrigerate up to 5 days.

Variations

Mocha Twist: Add 1 tsp espresso powder to the batter.

Nutty Delight: Fold in chopped hazelnuts or walnuts.

Festive Flair: Decorate with sprinkles or drizzle with white chocolate.

Layered Luxury: Add raspberry jam between the cake layers before frosting.

Serving Ideas

Serve with whipped cream or vanilla ice cream.

Pair with coffee or red wine for a decadent treat.

Slice into smaller portions for elegant dessert platters.

Storytelling Element

Picture slicing into a tall, glossy chocolate cake — the fork glides through moist layers, revealing a rich filling that melts on the tongue. Each bite is indulgent yet comforting, the kind of dessert that makes any occasion feel special.

Conclusion

This Two‑Layer Classic Chocolate Cake is timeless, versatile, and guaranteed to impress. With its moist crumb and silky chocolate cream, it’s the perfect centerpiece for celebrations or cozy nights in.

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