chocolate cake

layered chocolate cake with a creamy filling.

Ingredients:

For the Chocolate Cake Layers:

2 cups (250g) all-purpose flour

2 cups (400g) granulated sugar

3/4 cup (75g) unsweetened cocoa powder

2 teaspoons baking powder

1.5 teaspoons baking soda

1 teaspoon salt

1 cup (240ml) whole milk

1/2 cup (120ml) vegetable oil

2 large eggs

2 teaspoons pure vanilla extract

1 cup (240ml) boiling water

For the Creamy Filling:

1 cup (240ml) heavy whipping cream

8 oz (225g) mascarpone cheese, softened

1/2 cup (60g) powdered sugar

1 teaspoon pure vanilla extract

For the Chocolate Frosting:

1 cup (230g) unsalted butter, softened

3/4 cup (75g) unsweetened cocoa powder

3 cups (375g) powdered sugar

1/3 cup (80ml) heavy cream

1 teaspoon pure vanilla extract

Pinch of salt

Instructions:

1. Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.

Reduce the mixer speed to low and carefully add the boiling water to the batter. Mix until the batter is smooth; it will be thin.

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

2. Make the Creamy Filling:

In a medium bowl, whip the heavy cream until stiff peaks form.

In a separate bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.

Gently fold the whipped cream into the mascarpone mixture until well combined.

3. Prepare the Chocolate Frosting:

In a large bowl, beat the softened butter until creamy.

Sift in the cocoa powder and mix until well combined.

Gradually add the powdered sugar, alternating with the heavy cream, beating on low speed until combined.

Stir in the vanilla extract and salt. Increase the mixer speed to high and beat for about 1 minute until light and fluffy.

4. Assemble the Cake:

If necessary, level the tops of the cooled cakes using a serrated knife.

Place one cake layer on a serving plate. Spread the creamy filling evenly over this layer.

Place the second cake layer on top.

Frost the top and sides of the cake with the chocolate frosting.

For an extra touch, you can decorate the cake with chocolate shavings or fresh berries.