Rich dark chocolate cake layers, silky white chocolate cream, and shiny ganache… A real showstopper!
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Ingredients
1) Chocolate Cake Layers
• 2 cups flour
• ¾ cup cocoa powder
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 cup hot water (or hot coffee – for a more intense aroma)
• 2 teaspoons vanilla extract
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2) White Chocolate Cream Filling
• 200 g white chocolate
• 300 ml cold cream (must be cold)
• 200 g cream cheese (room temp)
• ½ cup powdered sugar
• 1 teaspoon vanilla
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3) Chocolate Ganache Topping
• 200 g dark chocolate (preferably dark)
• 200 ml cream
• 1 tablespoon butter (for shine – optional)
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Instructions
Prepare the Cake Layers
1. Preheat the oven to 350°F (175°C).
2. Mix the dry ingredients (flour, cocoa, 2 sugars, baking powder, baking soda, salt).
3. In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla.
4. Add the liquids to the dry mixture.
5. Finally, add hot water/coffee and mix until smooth (the batter will be runny – this is normal).
6. Divide the mixture between two 20–22 cm springform pans.
7. Bake for 28–32 minutes.
8. Allow the cakes to cool completely.
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White Chocolate Cream
1. Melt the white chocolate using the double boiler method, then let it cool.
2. Whip the cold cream until soft peaks form.
3. In a separate bowl, whip the cream cheese + powdered sugar + vanilla.
4. Add the cooled white chocolate.
5. Finally, gently fold in the whipped cream with a spatula (preserve the fluffiness).
6. Chill in the refrigerator for 20 minutes.
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Ganache
1. Heat the cream but do not boil.
2. Pour over the dark chocolate.
3. Let sit for 2 minutes, then stir.
4. Add the butter (this gives it shine).
5. Let it thicken slightly at room temperature.
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Assemble the Cake
1. Place the first cake layer.
2. Spread a thick layer of white chocolate cream on top.
3. Place the second cake layer.
4. Spread a thin layer of cream on top and sides of the cake (crumb coat).
5. Chill in the refrigerator for 20 minutes.
6. Pour the ganache over the cake, letting it flow.
7. If you like, you can decorate the sides with spirals, lines, or waves.
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Serving
• For best results, let it rest in the refrigerator for 3–4 hours.
• When slicing, dip the knife in hot water and wipe it clean – this will give you very clean slices.
⸻ Result:
A moist, dense, creamy cake with a wow-effect!
It looks amazing for birthdays, special occasions, celebrations, or social media.
