Chocolate Cream Layer Cake

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.

Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Chocolate Cream Filling: In a mixing bowl, whip the heavy cream with powdered sugar and cocoa powder until stiff peaks form. Add the vanilla extract and gently fold until well incorporated.

Make the Chocolate Ganache Topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly.

Assemble the Cake: Once the cakes are completely cooled, spread the chocolate cream filling between the two cake layers. Place the second layer on top and gently press down.

Top with Ganache: Pour the cooled ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the top if necessary.

Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the ganache to set. Slice and serve chilled or at room temperature.

Serving and Storage Tips:

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