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For the Vanilla Cream Filling:
1 1/2 cups heavy cream
1/2 cup powdered sugar
1/4 cup cornstarch
2 cups whole milk
1 teaspoon vanilla extract
1/4 cup unsalted butter
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
Instructions
Making the Chocolate Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Add Boiling Water: Reduce the mixer speed to low and carefully add the boiling water to the batter. Mix until the batter is smooth and thin.
Bake the Cakes: Pour the batter evenly into the prepared baking pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Vanilla Cream Filling:
Combine Ingredients: In a medium saucepan, whisk together the heavy cream, powdered sugar, and cornstarch. Add the milk and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Add Butter and Vanilla: Remove from heat and stir in the vanilla extract and butter until melted and smooth. Cover the surface with plastic wrap to prevent a skin from forming and let it cool to room temperature.
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