Delicious Chocolate Layer Cake

A rich and moist chocolate cake, filled with a creamy and smooth chocolate filling, topped with a delicious ganache frosting.

Active time: 40mins | Cook time: 45mins | Yield: 12-15 slices

Prepare the cake pan: Grease with butter and line the bottom and sides with parchment paper. Bake in one pan (8-inches in diameter and 4-inches deep – 20x10cm) or divide the batter into three pans.
This batter is very thin and may leak, so do not use removable bottom pans.
Preheat the oven to 350°F (180°C).
In a large bowl, sift the flour, sugar, cocoa powder, baking powder, and baking soda. Stir to combine.
Add the eggs, oil, vanilla extract and hot water to flour mixture and whisk.
Add the milk and vinegar. Whisk until well combined. The batter will be very thin.
Pour batter into prepared pan.
Bake at 350°F (180°C) until a toothpick inserted in the center comes out clean. One-pan: about 45-55 minutes. 3 Pans: about 25-35 minutes.
Let it cool completely.

Using a microwave-safe bowl, heat the chocolate in 30-second intervals and stir between each. Let it cool at room temperature.
In a food processor, combine the cream cheese (cold) and sugar. Process until smooth, stopping to scrape the sides as needed.
With the food processor on, pour the melted chocolate into the cream cheese mixture. Process until smooth, stopping to scrape the sides as needed.
You can use a mixer to make this recipe, but the food processor will not incorporate air into the mixture, resulting in a creamy, silky smooth frosting.

Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until completely smooth.
Microwave the heavy cream for 15-20 seconds to bring it to room temperature.
Pour the heavy cream into the melted chocolate and stir until smooth and shiny.
Refrigerate for 20-30 minutes.
Frost the cake and decorate with chocolate curls or shavings.

Keep refrigerated for up to 5 days. Remove from the fridge for 30-40 minutes before serving.