1. Bake the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat until smooth. Stir in hot coffee until fully combined (batter will be thin).
- Divide between pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
2. Make the Cream Filling
- In a mixing bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla, mixing until combined.
- Whip in heavy cream until stiff peaks form. This creates a fluffy, stable cream filling.
3. Assemble the Cake
- Place one cake layer on a serving plate. Spread the cream filling evenly on top.
- Place the second cake layer over the filling. Chill for 20 minutes to set.
4. Make the Chocolate Glaze
- Heat cream until steaming, then pour over chocolate chips. Let sit for 2 minutes.
- Add butter and stir until smooth and glossy.
- Pour glaze over the chilled cake, letting it drip beautifully down the sides.
5. Serve and Enjoy
Slice and enjoy immediately, or refrigerate for a firmer filling.
Tips for the Best Cream-Filled Chocolate Cake
- Don’t skip the coffee in the cake batter — it deepens the chocolate flavor.
- Chill the cake before glazing for a clean, professional look.
- Add a layer of sliced strawberries or raspberries with the cream filling for a fruity twist.
- Leftovers should be stored in the fridge but brought to room temperature before serving for best texture.
Final Thoughts
This Cream-Filled Chocolate Cake is the ultimate indulgence. With its soft layers, dreamy cream center, and glossy chocolate glaze, it strikes the perfect balance between rich and light. Whether you’re celebrating a special occasion or just craving something decadent, this cake will win hearts and keep people coming back for seconds.