This Chocolate Cream Cake with Chocolate Ganache is the ultimate dessert for serious chocolate lovers. It combines a deeply chocolatey, incredibly moist cake with a luscious chocolate soak, a light and fluffy vanilla cream filling, silky chocolate ganache, and plenty of chopped chocolate on top.
Every layer brings something special. The chocolate cake is rich and tender, the soak adds extra moisture and cocoa flavor, the whipped cream creates a cool and creamy contrast, and the glossy ganache gives the dessert its luxurious finish.
Despite its impressive appearance, this cake is surprisingly straightforward to prepare. The cake batter comes together in one bowl, and the cream and ganache require only a handful of ingredients.
Serve it well chilled for birthdays, celebrations, family gatherings, dinner parties, or whenever you’re craving an indulgent homemade chocolate dessert.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour (250 g)
- 1¾ cups granulated sugar (350 g)
- ¾ cup cocoa powder (65 g)
- 1½ teaspoons baking powder (6 g)
- 1½ teaspoons baking soda (7 g)
- ½ teaspoon salt (3 g)
- 2 large eggs (100 g)
- 1 cup evaporated milk (240 ml)
- ½ cup vegetable oil (120 ml)
- 2 teaspoons vanilla extract (10 ml)
- 1 cup hot water or hot coffee (240 ml
For the Cream Filling
- 1½ cups whipping cream (360 ml)
- ½ cup icing sugar (60 g)
- 1 teaspoon vanilla extract (5 ml)
For the Chocolate Ganache
- 1 cup chocolate chips or chopped chocolate (170 g)
- ½ cup whipping cream (120 ml)
For the Chocolate Soak
- ½ cup evaporated milk (120 ml)
- 2 tablespoons cocoa powder (10 g)
- 2 tablespoons sugar (25 g)
For the Topping
- ½ cup chopped chocolate (85 g)
How to Make Chocolate Cream Cake with Chocolate Ganache
1. Preheat the Oven
Preheat your oven to 170°C (340°F).
Grease a rectangular baking pan and line it with parchment paper.
The original recipe does not specify an exact pan size, so choose an appropriate rectangular pan for the amount of batter.
Set the prepared pan aside while you make the chocolate cake batter.
2. Combine the Dry Ingredients
In a large mixing bowl, add:
- 2 cups (250 g) all-purpose flour
- 1¾ cups (350 g) granulated sugar
- ¾ cup (65 g) cocoa powder
- 1½ teaspoons (6 g) baking powder
- 1½ teaspoons (7 g) baking soda
- ½ teaspoon (3 g) salt
Whisk the dry ingredients together until evenly combined.
Make sure there are no large lumps of cocoa powder remaining.
3. Add the Wet Ingredients
Add 2 large eggs, 1 cup (240 ml) evaporated milk, ½ cup (120 ml) vegetable oil, and 2 teaspoons (10 ml) vanilla extract.
Mix until the ingredients are well incorporated and the batter becomes smooth.
Avoid unnecessarily overmixing once everything is combined.
4. Add the Hot Water or Coffee
Gradually pour in 1 cup (240 ml) hot water or hot coffee while continuing to mix.
The finished chocolate batter will be fairly thin. This is normal for this recipe, so don’t be tempted to add additional flour.
Using hot coffee is an option when you want to complement the deep cocoa flavor, while hot water works perfectly if you prefer not to use coffee.
5. Bake the Chocolate Cake
Pour the batter into the prepared rectangular baking pan.
Spread it evenly if necessary.
Place the cake in the preheated oven and bake at 170°C (340°F) for approximately 30–40 minutes.
Check for doneness by inserting a toothpick into the center of the cake.
If it comes out clean or with only a few moist crumbs attached, the cake is ready.
Avoid overbaking, as this can reduce the cake’s moist texture.
6. Cool Completely
Remove the cake from the oven and allow it to cool completely.
This step is especially important because the cake will later be covered with whipped cream.
Adding whipped cream to a warm cake can cause the cream to soften or melt.
Prepare the Chocolate Soak
7. Combine the Soak Ingredients
In a small saucepan, combine:
- ½ cup (120 ml) evaporated milk
- 2 tablespoons (10 g) cocoa powder
- 2 tablespoons (25 g) sugar
Warm the mixture gently over low heat while stirring.
Continue stirring until the cocoa powder and sugar have dissolved and the mixture becomes smooth.
Do not aggressively boil the mixture.
Remove it from the heat and allow it to cool.
8. Poke Holes in the Cake
Once the chocolate cake has completely cooled, use a skewer or the handle of a wooden spoon to poke holes across the surface.
Space the holes around the cake so the chocolate soak can penetrate evenly.
9. Add the Chocolate Soak
Slowly pour the cooled chocolate soak over the cake.
Distribute it across the entire surface rather than pouring everything into one area.
Give the cake time to absorb the liquid through the holes.
This step adds another layer of chocolate flavor while helping make the cake especially moist.
Prepare the Cream Filling
10. Whip the Cream
Place 1½ cups (360 ml) whipping cream in a mixing bowl.
Add ½ cup (60 g) icing sugar and 1 teaspoon (5 ml) vanilla extract.
Whip until the mixture becomes thick, fluffy, and stable enough to spread over the cake.
Avoid whipping excessively once the cream has reached the desired consistency.
11. Spread the Cream Over the Cake
Spread the whipped cream evenly over the soaked chocolate cake.
Use a spatula to create a smooth, even layer.
The white vanilla cream creates a beautiful visual and flavor contrast with the dark chocolate cake.
12. Refrigerate
Place the cake in the refrigerator for 30–60 minutes.
This chilling period helps the cream layer firm up before you add the chocolate ganache.
Prepare the Chocolate Ganache
13. Heat the Cream
Place ½ cup (120 ml) whipping cream in a small saucepan.
Heat gently until the cream is hot but not boiling.
Remove it from the heat.
14. Pour Over the Chocolate
Place 1 cup (170 g) chocolate chips or chopped chocolate in a heatproof bowl.
Pour the hot whipping cream directly over the chocolate.
Leave the mixture undisturbed for a few minutes so the heat from the cream can begin melting the chocolate.
15. Stir Until Smooth
Gently stir the chocolate and cream together.
Continue stirring until all the chocolate has melted and the ganache becomes completely smooth, glossy, and silky.
Allow the ganache to cool slightly before pouring it over the whipped cream layer.
It should still be pourable but should not be extremely hot.
16. Cover the Cake with Ganache
Remove the chilled cake from the refrigerator.
Pour the chocolate ganache over the cream layer.
Gently spread it toward the edges with a spatula, allowing some ganache to naturally drip down the sides if desired.
Work carefully so you don’t disturb the cream layer underneath.
17. Add the Chopped Chocolate
Sprinkle ½ cup (85 g) chopped chocolate evenly over the ganache.
This final layer adds extra chocolate flavor and a pleasant textural contrast.
18. Chill Before Serving
Place the finished cake in the refrigerator and chill for at least 2 hours before slicing.
This final chilling period is important.
It allows the chocolate soak to settle into the cake while helping the cream and ganache layers firm up, making the finished dessert easier to cut into clean slices.
Tips for the Best Chocolate Cream Cake
Don’t worry about thin batter: After adding the hot water or coffee, the chocolate cake batter will be fairly thin. This is expected.
Use hot coffee for deeper flavor: Coffee can complement cocoa and create a more intense chocolate profile without turning the cake into a coffee-flavored dessert.
Don’t overbake: Start checking the cake around the 30-minute mark. A moist chocolate cake is much better than an overbaked one.
Cool the cake completely: Never add whipped cream while the cake is still warm.
Let the chocolate soak cool: Pouring very hot liquid over the finished cake isn’t necessary. Allow the soak to cool first.
Use chilled whipping cream: Cold whipping cream generally whips more effectively and helps create a stable cream layer.
Chill before adding ganache: The 30–60 minute refrigeration period helps prevent the cream layer from moving when the ganache is added.
Don’t boil the ganache cream: Heat it until hot, then pour it over the chocolate.
Cool the ganache slightly: Extremely hot ganache can soften the whipped cream underneath.
Don’t skip the final chill: Refrigerating the finished cake for at least 2 hours helps all the layers set properly.
Why You’ll Love This Chocolate Cake
This dessert isn’t simply a chocolate cake with frosting. It combines four distinct layers and textures.
First comes the soft chocolate cake made with cocoa powder and hot water or coffee.
Next, the cake absorbs a homemade chocolate milk soak, making the crumb even more moist and flavorful.
A thick layer of lightly sweetened vanilla whipped cream provides a cool, airy contrast.
Finally, the entire cake is finished with silky chocolate ganache and chopped chocolate.
The result is a dessert that tastes rich and indulgent while still having enough contrast from the whipped cream to keep every bite interesting.
Hot Water or Hot Coffee – Which Should You Use?
Both options work in this recipe.
Using hot water keeps the flavor focused primarily on chocolate and vanilla.
Using hot coffee can enhance the perceived depth of the cocoa flavor and is a great choice for anyone who enjoys a particularly rich chocolate cake.
Whichever option you choose, use the full 1 cup (240 ml) specified in the recipe.
Serving Suggestions
Serve this chocolate cream cake well chilled.
It pairs beautifully with:
- Fresh strawberries
- Raspberries
- Freshly brewed coffee
- Espresso
- Black tea
- A cold glass of milk
- Fresh fruit
- Extra whipped cream
Because the cake is already rich and creamy, simple accompaniments work particularly well.
How to Store Chocolate Cream Cake
Because this cake contains a substantial amount of whipped cream and chocolate ganache, it should be stored in the refrigerator.
Keep the cake covered or place individual slices in an airtight container.
For the best texture, avoid leaving the finished cake at room temperature for extended periods.
Keep it chilled until shortly before serving.
Frequently Asked Questions
Why is my chocolate cake batter so thin?
That’s normal. The recipe contains 1 cup (240 ml) hot water or hot coffee, which produces a relatively thin batter before baking.
Do not add extra flour simply to make it thicker.
Can I use coffee instead of hot water?
Yes. The recipe specifically allows either hot water or hot coffee.
Use 1 cup (240 ml) of whichever you prefer.
Why do I need to poke holes in the cake?
The holes allow the chocolate soak to penetrate deeper into the cake instead of remaining only on the surface.
What is the chocolate soak made from?
It contains ½ cup (120 ml) evaporated milk, 2 tablespoons (10 g) cocoa powder, and 2 tablespoons (25 g) sugar.
How long should I chill the cream layer?
Refrigerate the cake for 30–60 minutes after spreading on the whipped cream and before adding the ganache.
Why shouldn’t the ganache cream boil?
The cream only needs to become hot enough to melt the chocolate. Bringing it to a vigorous boil isn’t necessary.
Can I pour hot ganache directly over the whipped cream?
It’s better to allow the ganache to cool slightly while remaining pourable. Extremely hot ganache can soften or melt the cream layer underneath.
How long should the finished cake chill?
Chill the fully assembled cake for at least 2 hours before slicing.
How do I get cleaner slices?
Make sure the cake is thoroughly chilled. Use a sharp knife and wipe the blade clean between cuts for neater layers.
What size baking pan should I use?
The original recipe specifies a rectangular baking pan but does not provide exact dimensions. For that reason, no specific pan measurement has been added to this recipe.
Final Thoughts
This Chocolate Cream Cake with Chocolate Ganache brings together everything you could want from an indulgent chocolate dessert: a soft cocoa cake, rich chocolate soak, fluffy vanilla cream, silky ganache, and chopped chocolate.
Bake the chocolate cake at 170°C (340°F) for approximately 30–40 minutes, let it cool completely, soak it with the chocolate milk mixture, add the whipped cream, and chill for 30–60 minutes before finishing with glossy ganache and chopped chocolate.
After a final chill of at least 2 hours, you’ll have a rich, moist, creamy chocolate cake with beautiful layers and plenty of chocolate in every bite.