Decadent Chocolate Layer Cake with Custard and Ganache Filling

Instructions

Step 1: Make the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together both sugars, eggs, oil, and vanilla until well combined.
  4. Add the dry ingredients in batches, alternating with buttermilk.
  5. Pour in hot water or coffee and mix until smooth.
  6. Divide batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Cool completely before slicing each cake in half to get four layers.

Step 2: Prepare the Vanilla Custard Filling

  1. In a saucepan, heat milk over medium heat until warm (but not boiling).
  2. In a bowl, whisk sugar, cornstarch, and egg yolks.
  3. Gradually pour in the warm milk while whisking.
  4. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
  5. Remove from heat, stir in vanilla and butter, then let cool completely.

Step 3: Make the Chocolate Ganache

  1. Heat heavy cream until just simmering. Pour over the chopped chocolate.
  2. Let sit for 1-2 minutes, then whisk until smooth.
  3. Stir in butter for a glossy finish and let cool slightly until spreadable.

Step 4: Assemble the Cake

  1. Place one chocolate cake layer on a serving plate.
  2. Spread vanilla custard evenly over the top.
  3. Add another cake layer and spread chocolate ganache.
  4. Repeat alternating layers, ending with chocolate ganache on top.
  5. Decorate with white chocolate shavings and chocolate sprinkles.

Serving & Storage

  • Refrigerate for at least 2 hours before slicing.
  • Store in the fridge for up to 4 days.
  • Serve chilled or at room temperature for the best flavor.

Let me know if you’d like any modifications! 😊