Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat until smooth.
Stir in hot coffee (batter will be thin).
Divide evenly between pans and bake 25–30 minutes, until a toothpick comes out clean.
Cool completely before assembling.
Step 2 – Make Chocolate Cream Filling
Heat the cream until steaming (not boiling).
Pour over chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth.
Chill until thickened but still spreadable.
Step 3 – Whip the Cream Topping
Beat chilled cream, powdered sugar, and vanilla until stiff peaks form.
Step 4 – Assemble the Cake
Place one cake layer on a serving plate and spread chocolate cream filling evenly.
Repeat with the next two layers.
Spread whipped cream on top and pipe a swirl if desired.
Drizzle reserved ganache over edges for a glossy drip effect.
Dust lightly with cocoa powder and crown with a fresh strawberry.
Tips & Variations
Coffee enhancement: Use strong brewed coffee for a richer chocolate flavor.
Chocolate cream variation: Add a pinch of salt or espresso powder to the filling for depth.
Storage: Keep the cake refrigerated for up to 3 days. Allow to come to room temperature before serving for best flavor.
This Chocolate Layer Cake is elegant enough for special occasions yet simple enough to enjoy anytime. The combination of moist layers, silky chocolate filling, and airy whipped cream is a true delight.
