Layered Chocolate Cake with Creamy

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt

• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Creamy Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 8 oz semisweet or dark chocolate, finely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter (optional, for shine)

For the Vanilla or White Chocolate Frosting (Optional):

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream
• 4 oz white chocolate, melted and cooled (optional)

Instructions

Prepare the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

1. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.

1. Reduce the speed to low and carefully add the boiling water to the batter. Mix until the batter is smooth (it will be thin).
2. Divide the batter evenly between the prepared pans.

1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Creamy Filling:

1. In a medium bowl, beat the cream cheese until smooth.
2. Gradually add the powdered sugar and continue to beat until well combined.

1. Add the heavy cream and vanilla extract, and beat until the mixture is light and fluffy.
2. Chill in the refrigerator until ready to use.

Prepare the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.

1. In a small saucepan, heat the heavy cream until it just begins to simmer.
2. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

1. Stir until the chocolate is completely melted and the mixture is smooth.
2. Stir in the butter if using. Let the ganache cool slightly before using.

Prepare the Frosting (Optional):

1. In a large bowl, beat the softened butter until creamy.

1. Gradually add the powdered sugar and beat until smooth.

1. Add the vanilla extract and heavy cream, and continue to beat until light and fluffy.

1. If using, fold in the melted white chocolate until well combined.

Assemble the Cake:

1. Place one layer of the chocolate cake on a serving plate.

1. Spread the creamy filling evenly over the top.

1. Place the second cake layer on top.

1. Pour the chocolate ganache over the cake, allowing it to drip down the sides.

1. If desired, pipe the frosting around the edges of the cake for decoration.

Here are some variations on details for your Strawberry Bombs:

1. Filling Variations: You can try using different types of cheese for the filling, such as ricotta for a lighter texture or even flavored cream cheeses like strawberry or vanilla.

1. Fruit Add-ins: Besides strawberries, consider adding other fruits like blueberries or raspberries to the filling for a mixed berry flavor. You could also use fruit preserves or purees for added sweetness.

1. Texture Options: For a crunchier texture, mix in some finely chopped nuts or crushed pretzels into the filling or as a coating.

1. Sweetness Levels: Adjust the sweetness of your filling by using honey or maple syrup instead of sugar, or even adding a pinch of salt to balance the flavors.

1. Presentation Ideas: Serve your Strawberry Bombs in decorative cupcake liners or drizzle them with a flavored syrup, like a strawberry or chocolate sauce, for an appealing look.

Here are some tips for making and storing your Strawberry Bombs:

1. Fresh Strawberries: Use ripe and fresh strawberries for the best flavor. Look for ones that are bright red and firm.

1. Chill the Filling: If your filling is too soft, chill it in the refrigerator for about 30 minutes before filling the strawberries. This will make it easier to pipe into the strawberries.

1. Coating Technique: When coating the bombs, make sure the coating is evenly distributed. You can use a fork to help roll them in the coating for better coverage.

1. Storage: To store your Strawberry Bombs, place them in an airtight container lined with parchment paper to prevent sticking. They can be kept in the refrigerator for up to 3 days.

1. Freezing: If you want to store them for longer, consider freezing them. Arrange the bombs on a baking sheet and freeze until solid, then transfer them to a freezer-safe container. They can last up to a month in the freezer.

To store your Strawberry Bombs, follow these steps:

1. Cool Down: Make sure the Strawberry Bombs are completely cooled if you’ve just made them. This prevents condensation, which can make them soggy.

1. Airtight Container: Place the Strawberry Bombs in an airtight container. You can line the bottom with parchment paper to prevent sticking.

1. Refrigeration: Store the container in the refrigerator. They should stay fresh for about 3 days.

1. Freezing Option: If you want to keep them longer, you can freeze them. Arrange the bombs on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe container. They can last up to a month in the freezer.

Serve:

Allow the cake to set for about 30 minutes before slicing. Serve and enjoy this rich, decadent chocolate cake!

This layered chocolate cake with creamy filling and ganache is sure to impress and delight any chocolate lover. Enjoy!