Decadent Cream-Filled Cake with Chocolate Ganache Recipe

Introduction

This Decadent Cream-Filled Cake with Chocolate Ganache recipe is simple to make yet delivers an impressive dessert perfect for special occasions. The moist cake layers filled with light cream and topped with rich chocolate ganache create an unforgettable treat. For more chocolate indulgence, try the Mint Truffle Brownies Recipe or Chocolate Peanut Butter Pie Recipe.

Ingredients

This Decadent Cream-Filled Cake with Chocolate Ganache features a moist, tender crumb and rich chocolate layers that melt in your mouth, balanced by a silky cream filling and glossy ganache topping.

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 525 grams dark chocolate, chopped
• 525 mL heavy cream

Timing

Prep Time	45 minutes
Cook Time	30 minutes
Total Time	1 hour 15 minutes

Context: This Decadent Cream-Filled Cake with Chocolate Ganache is about 20% faster to prepare than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.

Gradually add the sifted dry ingredients (flour, baking powder, salt) to the wet mixture, alternating with milk. Mix just until combined to avoid a tough cake. Divide the batter evenly between the prepared pans.

Step 2 — Bake the Cake Layers

Place the pans in the preheated oven and bake for 25–30 minutes. The cakes are done when a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. This prevents the layers from breaking and ensures they hold their shape for filling.

Step 3 — Make the Cream Filling

While the cakes cool, prepare the decadent cream filling. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. For extra stability, you can add a tablespoon of instant pudding mix.

Keep the cream filling refrigerated until you’re ready to assemble. This helps maintain its structure and makes it easier to spread between the cake layers without becoming runny.

Step 4 — Prepare the Chocolate Ganache

For the chocolate ganache, heat heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over finely chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 2 minutes to melt the chocolate.

Whisk the mixture gently until smooth and glossy. Allow the ganache to cool slightly until it thickens to a pourable consistency. If it becomes too thick, you can gently reheat it for a few seconds.

Step 5 — Assemble the Cake

Place one cooled cake layer on your serving plate. Spread a generous layer of the cream filling evenly over the top, leaving a small border around the edge to prevent squeezing out.

Carefully place the second cake layer on top. Press down gently to secure the layers together. If any filling seeps out, wipe it clean with a spatula before adding the ganache.

Step 6 — Apply the Ganache Topping

Pour the slightly cooled chocolate ganache over the assembled cake, starting from the center and letting it drip down the sides. Use an offset spatula to gently spread the ganache for even coverage.

For decorative drips, you can tilt the cake while applying the ganache. Work quickly as the ganache will set faster on the cool cake surface.

Step 7 — Chill and Set

Refrigerate the assembled Decadent Cream-Filled Cake with Chocolate Ganache for at least 1 hour before serving. This allows the filling to firm up and the ganache to set completely.

For best results, let the cake sit at room temperature for 15–20 minutes before slicing. This will make cutting cleaner and enhance the flavor of both the cake and ganache.

Nutritional Information

Calories	485
Protein	6g
Carbohydrates	52g
Fat	29g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt cream filling — Adds protein and tanginess while reducing fat content
• Almond flour cake base — Creates a gluten-free, lower-carb option with nutty flavor
• Coconut milk ganache — Provides dairy-free richness with subtle tropical notes
• Stevia-sweetened filling — Reduces sugar content while maintaining sweetness
• Avocado chocolate mousse filling — Offers healthy fats and creamy texture without dairy
• Oat flour sponge — Delivers gluten-free alternative with hearty, wholesome flavor
• Reduced-sodium baking powder — Lowers sodium content without affecting rise
• Protein powder-enhanced cake — Boosts protein while creating denser, satisfying texture

Serving Suggestions

• Pair with freshly brewed coffee or a glass of cold milk to balance the richness of this Decadent Cream-Filled Cake with Chocolate Ganache.
• Serve at room temperature to allow the cream filling to soften and the ganache to shine.
• Garnish with fresh berries like raspberries or strawberries for a pop of color and tart contrast.
• Accompany with a scoop of vanilla bean ice cream for an indulgent dessert experience.
• Perfect for celebrations such as birthdays, anniversaries, or holiday gatherings.
• Use a warm knife for clean slices, wiping between cuts to preserve the layers.
• Plate on a decorative cake stand with a dusting of cocoa powder or chocolate shavings.

This Decadent Cream-Filled Cake with Chocolate Ganache makes an impressive centerpiece for any special occasion, offering a luxurious treat that delights both the eyes and the palate.

Common Mistakes to Avoid

• Mistake: Using cold ingredients for the cake batter, which prevents proper emulsification. Fix: Bring all dairy and eggs to room temperature for a lighter, more even crumb in your Decadent Cream-Filled Cake.
• Mistake: Overmixing the cake batter, developing too much gluten and creating a tough texture. Fix: Mix just until the flour is incorporated to keep the cake tender and delicate.
• Mistake: Filling the cake layers while they are still warm, causing the cream to melt and soak in. Fix: Always cool cakes completely on a wire rack before assembling to maintain distinct, stable layers.
• Mistake: Making the chocolate ganache with chocolate that is too hot, leading to a greasy, separated finish. Fix: Gently heat cream and pour over finely chopped chocolate, letting it sit before stirring for a silky ganache.
• Mistake: Whipping the cream filling until it is too stiff, making it difficult to spread and potentially deflating the cake. Fix: Whip to soft peaks that hold their shape but are still smooth and spreadable.
• Mistake: Applying the ganache glaze to a warm cake, causing it to slide off and pool at the base. Fix: Ensure the filled cake is chilled and firm before pouring the ganache for a perfect, even coating.
• Mistake: Not leveling the cake layers, resulting in a lopsided, unstable final product. Fix: Use a serrated knife or cake leveler to trim domed tops for a professional, straight stack.
• Mistake: Rushing the refrigeration step after assembly, which can cause the layers to shift. Fix: Chill the assembled cake for at least an hour before serving to set the structure and flavors.
• Mistake: Using low-quality chocolate for the ganache, yielding a lackluster flavor and poor texture. Fix: Opt for high-quality chocolate with a high cocoa content for a truly decadent taste and glossy finish.
• Mistake: Skipping the crumb coat before the final ganache layer, trapping crumbs in the glaze. Fix: Apply a thin layer of ganache first, chill to set, then pour the final coat for a flawlessly smooth Decadent Cream-Filled Cake with Chocolate Ganache.

Storing Tips

• Fridge: Store this Decadent Cream-Filled Cake with Chocolate Ganache in an airtight container in the refrigerator for up to 5 days. Keep it at or below 40°F (4°C) for food safety.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before placing in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. For best texture, serve at room temperature; do not microwave as this may melt the ganache and cream filling.

Always check that your cream filling remains chilled and your ganache is firm before serving to ensure the best experience with this Decadent Cream-Filled Cake with Chocolate Ganache.

Conclusion

This Decadent Cream-Filled Cake with Chocolate Ganache is the ultimate showstopper dessert. If you love chocolate, try our Hershey’s Chocolate Cake Recipe or Chocolate Turtle Cake Recipe next. We hope you enjoy making this cake—please leave a comment with your results and subscribe for more delicious recipes!

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FAQs

Can I make the Decadent Cream-Filled Cake with Chocolate Ganache ahead of time?

Yes, you can prepare this cake a day in advance. Store it covered in the refrigerator to keep the cream filling and ganache fresh. This also allows the flavors to meld beautifully.

What is the best way to fill the cake with cream without it spilling out?

Use a piping bag with a round tip to inject the cream filling evenly into the cake layers. Chill the cake briefly before adding the ganache to help set the cream and prevent leaks.

How do I store leftover Decadent Cream-Filled Cake with Chocolate Ganache?

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The ganache may firm up when cold, so let slices sit at room temperature for a few minutes before serving for the best texture.