A delightful layered chocolate cake with a creamy filling and rich frosting, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Greasing the pans ensures the cake doesn't stick, making it easier to remove.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Sifting the dry ingredients helps to remove lumps and ensures even mixing.
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
Mix just until combined to avoid overmixing, which can make the cake dense.
Gradually add the hot coffee to the batter, mixing until well incorporated.
The coffee enhances the chocolate flavor, making it richer.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the pans halfway through baking ensures even cooking.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cakes completely prevents the filling from melting.
To make the filling, beat the butter and powdered sugar together until fluffy. Add the milk and vanilla extract and mix until smooth.
Ensure the butter is at room temperature for easier mixing.
Spread the filling evenly over the top of one cake layer, then place the second layer on top.
Use an offset spatula for a smooth and even layer.
To make the frosting, beat the butter, powdered sugar, cocoa powder, milk, and vanilla extract together until smooth and fluffy.
Adjust the consistency by adding more milk or powdered sugar as needed.
Spread the frosting evenly over the top and sides of the cake.
For a professional look, use a cake turntable while frosting.
Slice and serve your delicious Chocolate Cream Layer Cake.
Clean the knife between slices for neat presentation.
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