Indulge in the decadent delight of a homemade Chocolate Cream Cake with this simple recipe.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Chocolate Cream Frosting:

• 1 ½ cups heavy cream
• 1 ½ cups semisweet chocolate chips
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

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.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually add boiling water to the batter, mixing continuously. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Cream Frosting:

1. In a saucepan, heat the heavy cream until it simmers. Remove from heat and add chocolate chips, butter, vanilla extract, and a pinch of salt. Stir until smooth and well combined.
2. Allow the chocolate cream mixture to cool to room temperature.
3. Once cooled, refrigerate the mixture for about 1-2 hours or until it reaches a spreadable consistency.
4. Frost the cooled cakes with the chocolate cream frosting, stacking one layer on top of the other.
5. Decorate as desired and refrigerate the cake until ready to serve. Enjoy your irresistibly rich and creamy Chocolate Cream Cake!