• Prep Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 8

Chocolate Layer Cake with Cream Cheese Filling

  • Recipe Submitted by on

 Ingredients List

  • For the Chocolate layer cake:
  • 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
  • For the Cream cheese filling:
  • 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


To make the Chocolate cake:
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.

To make the Cream cheese filling:
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.
To make chocolate ganashe:
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.

Assemble the cake:
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

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