Semisweet Chocolate Cake Layered with Vanilla Cream Filling and Covered with Chocolate Ganache

I promised my sister I would make her a cake for her birthday this December.  This cake was extremely delicious!  It is, however, a very time consuming cake it took me almost four hours to make, but don’t let that scare you because the result was fabulous!



  • 6 ounces semisweet chocolate, chopped
  • ¾ cup flour
  • ¾ cup cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¾ cups dark brown sugar
  • 6 tablespoons of unsalted, room temperature butter
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup buttermilk

Vanilla Cream Filling:

  • 1 teaspoon unflavored gelatin
  • 1 ½ cups whipping cream
  • ¼ cup powered sugar
  • ½ teaspoon vanilla extract

Chocolate Ganache:

  • 1 cup heavy whipping cream
  • 2/3 cup light corn syrup
  • 18 ounces of chopped semisweet chocolate


For the Cake:

  1. Pre-heat the oven to 325°F
  2. Grease three 8-inch cake pans
  3. Melt chocolate by placing a metal or glass bowl over a simmering pot of water.  Make sure to keep stirring the chocolate until fully melted and don’t leave the chocolates side it can easily get angry and burn!
  4. In one bowl whisk flour, baking powder, baking soda, and kosher salt together.
  5. In a second bowl, using a mixer, beat together the sugar, butter, and vanilla.
  6. Add eggs one at a time.
  7. Beat in warm chocolate.
  8. Whisk in dry ingredients and buttermilk alternating ½ dry mixture, ½ buttermilk.
  9. Divide batter among the three pans and bake for about 23 minutes or until a toothpick comes out clean!

(Heads up, the batter for these cakes is very light and has a texture of almost whipped cream.  Don’t be alarmed if it doesn’t seem like normal runny cake batter!  See the picture below).

For the Cream Filling:

  1. Put 2 tablespoons of cold water in a small bowl and sprinkle the unflavored gelatin over the water.  Let this stand for 10 minutes.
  2. Bring the ½ cup of cream to a boil in a saucepan.
  3. Add the hot cream to the gelatin and stir until dissolved.
  4. Place the bowl in the refrigerator until cold stirring every 5 minutes.
  5. Place the remaining 1 cup of cold cream, powdered sugar, and vanilla in a bowl and beat with an electric mixer until peaks form.
  6. Place a cake bottom up and use ½ of the mixture for each layer.

Refrigerate the cake for 2 hours before putting the cooled chocolate ganache on it.

For the Chocolate Ganache:

  1. Bring the cream and syrup to a simmer in a small pot.  Remove from heat and whisk in chocolate until cool.
  2. Pour over cake.

Since my sister’s name is Jessica, I decided to decorate the cake with a powdered sugar J.  I cut a J out of wax paper.  I then placed the wax paper over the cake and simply sprinkled powered sugar over the paper.  When I removed the paper it created a very pretty J.  This technique can be used for any shape or letter you please, which is why I think this cake is perfect for special occasions!

My whole family loved this cake.  It’s sort of like an homage to the Oreo.  I encourage you to try this when you have the time!



Recipe from


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