Chocolate Layer Cake with Cream Cheese Filling – most amazing cake I have ever made! Incredible chocolate dessert and real hit for chocolate lovers! Chocolate Layer Cake with Cream Cheese Filling is perfect combination of chocolate and cheese!
This cake is cake which I made many times because it is favorite cake in my family. Whenever we have opportunity I make the most delicious chocolate cake. In a short time we are going to celebrate son’s birthday and I know that I am going to make this Chocolate Layer Cake with Cream Cheese Filling.
This cake is so delicious so moist so chocolate and anyone who tasted it stay without words. I am sure that you agree with me that chocolate cakes are the best for every occasion. Because of that there are many of recipes with many different combinations. This Chocolate Layer Cake with Cream Cheese Filling is classic three layers cake with cream cheese filling. You might think that is hard to make, but believe me it is very easy. This cake is right combination for chocolate lovers it is very sweet and melts in your mouth when you taste it. I tasted this cake at one birthday party and when I saw these little children how they enjoy in it I made a decision to make this chocolate cake.
When I have made it, I was shocked how it was tasty but I knew that children are the best critics because they are very honest and when they like something it must be very good and delicious. Anyone who have taste this Chocolate Layer Cake with Cream Cheese Filling have only positive words for it and I am very happy because I have opportunity to share with you one of my favorite chocolate recipes. I am sure that you will eat more than one slice of cake. Incredible chocolate dessert and real hit for chocolate lovers! My chase for perfect chocolate cake is over. Enjoy!
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- 2 cups granulated sugar
- 2 eggs
- ¾ cup cocoa powder, unsweetened
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- Pinch of salt
- ½ cup vegetable oil
- 1 cup whole milk
- 1 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 cup boiling water
- ½ cup (1 stick) salted butter, softened
- 8 ounces cream cheese, softened
- 5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- For Chocolate ganache:
- 2 cups chocolate chips
- ½ cup heavy cream
- Malt balls, for garnish
- Preheat oven to 350° F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds.
- In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.
- Pour the batter into prepared baking pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat until smooth and well-combined.
- On a medium heat bring heavy cream to boil. Place half of the chocolate chips in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
- Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with cream cheese filling. Top with the second layer and repeat. Finally, top with the third layer
- Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you to do this in two layers to avoid the ganache run down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon
- Decorate with chocolate malt balls
- Refrigerate before serving
Donna Harris says
I love Chocolate Cake! This looks so delicious, I’m going to have to make this cake, it won’t look like this, but that’s ok it still goes down the same way, lol! Also I’m going to make your Red Velvet Poke Cake for Christmas. My favorite cake is Red Velvet then Chocolate! The Red Velvet Poke Cake is to die for! Thank you Lidia for sharing these two cakes with us!
Lidia Simic says
You’re welcome Donna! 🙂 Thank you for such a nice comment!
Kim says
This looks delicious my son asked me for a birthday cake with cream cheese frosting and this looks perfect.
Thanks
Lidia Simic says
You’re welcome Kim! 🙂 Thanks for sharing this nice comment! I’m glad that you like the cake!
Janet says
You should do a video !:)
Melisa Summers says
I am going to try this recipe, can I use self rising flour? If so what do I eliminate from the cake recipe?
Lidia Simic says
Hi Melisa, if you want to substitute regular flour for self-rising flour in a recipe, just omit the baking powder and salt from the recipe and use self-rising flour
Tyisha says
Made this for my daughter’s birthday. I wanted her to have a more “grown up” cake being in middle school & for her first sleepover lol!
They all LOVED it! Said it was the best cake they ever had!
I will definitely make this my chocolate cake go to!
Lidia Simic says
Thank you for such a nice comment, Tyisha! I’m glad you like the Cake! 🙂
Dianne Ledford says
Made this for my son birthday March 4 and was so good at his party today March 15 my birthday today so I made it again
Yummiest Food says
Thank you for such a nice comment, Dianne! I’m glad you like this cake! 🙂
Roxanne says
Does this cake freeze well?
Yummiest Food says
Yes, it does.
Sonia Odendaal says
This chocolate cake with cream cheese filling looks amazing! I definitely want to try it! Just one question though: will the cream cheese filling hold firm? My experience with cream cheese filling and/or frosting is that it melts all over the show in no time.
Yummiest Food says
It should hold firm for a reasonable time if it’s refrigerated well.
Kadia says
I made this cake and my father-in-law told me he has never tasted chocolate this moist. I used the same mixture for my black forrest cake and mmm mmm mmm. Its just awesome
Anita says
I made this for a birthday, and it was a huge hit! I will say I reduced the amount of powdered sugar for the filling, just because I wanted to offset the sweetness of the cake. I’m glad I did, as that suited our taste preferences, and this is very rich cake on its own. Truly an amazing recipe, so thank you!
Yummiest Food says
You’re very welcome! 🙂
Roba Khachfe says
Hey I made the cake the moistness of the cake layers were great but I would recommend not to add so much powdered sugar because it was too too sweet. We started removing the frosting and eating the cake cause it was just too sweet.