Soft Chocolate Cake With Cream Filling 

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There are few desserts more comforting than a tender chocolate cake filled generously with creamy, sweet filling. The cake in your picture shows a perfect balance between rich cocoa sponge and a thick, luscious cream layer. This recipe aims to reproduce that exact texture: moist, airy, and soft enough to melt in your mouth, while the cream remains stable, light, and delicious.

This recipe consists of three main parts:

  1. The chocolate sponge cake
  2. The creamy vanilla filling
  3. The assembly and resting (very important for texture)

Let’s begin.

⭐ 

INGREDIENTS

🌑 For the Chocolate Cake

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup milk (warm)
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • A pinch of salt

🌕 For the Cream Filling

Choose one cream style depending on what you prefer. Both taste delicious and match the cake in the photo.

Option A — Milk Cream (Closest to the Photo)

  • 2 cups milk
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 4 tablespoons powdered milk (optional but highly recommended)

Option B — Whipped Cream + Custard

  • 1 cup cold heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup store-bought or homemade pastry cream (mixed in after whipping)

🥣 

STEP 1 — Prepare the Cake Batter

Start by preheating your oven to 170°C (340°F). Line a rectangular baking tray with parchment paper.

If you want your cake thick like in the picture, use a smaller tray (about 24×28 cm).

For a thinner cake, use a larger tray.

👉 Whip the Eggs and Sugar

In a mixing bowl, beat:

  • 3 eggs
  • 1 cup sugar

Beat for 3–4 minutes until light, fluffy, and pale yellow. This step helps the cake rise naturally and creates its sponge-like structure.

👉 Add Oil and Milk

Slowly pour in:

  • 1/2 cup oil
  • 1 cup warm milk

Mix gently until combined. Avoid over-beating.

👉 Sift in Dry Ingredients

Sift together:

  • Flour
  • Cocoa powder
  • Baking powder
  • Salt

Sifting removes lumps and ensures the cake stays light.

Fold gently into the wet mixture using a spatula.

Add vanilla at the end.

You should have a smooth, pourable batter.

🔥 

STEP 2 — Bake the Cake

Pour the batter into your lined tray. Tap it lightly on the counter to remove bubbles.

Bake for 20–28 minutes, depending on thickness.

Check by inserting a toothpick:

  • If it comes out clean → done
  • If it comes out wet → bake 5 more minutes

Once done, remove from oven and let the cake cool completely.

Warm cake + cream = disaster, so patience is essential!

When cool, use a long knife to cut the cake evenly into two layers (top and bottom).

🥛 

STEP 3 — Make the Cream Filling

Now prepare the cream that will become the center layer.

⭐ Option A — Milk Cream (Thick & Smooth)

This is the option that most closely matches the picture.

✔ Mix Ingredients

In a saucepan, whisk:

  • Milk
  • Sugar
  • Cornstarch
  • Powdered milk (if using)

Cook on medium heat, stirring constantly.

As it heats, the mixture will thicken into a smooth custard.

✔ Add Butter & Vanilla

Once thick and glossy:

  • Remove from heat
  • Stir in butter
  • Add vanilla

Let it cool until lukewarm.

If too hot, it will melt the cake; if too cold, it becomes too thick to spread.

⭐ Option B — Cream & Custard Filling (Lighter)

This cream is fluffier and perfect for those who love a lighter texture.

✔ Beat the Cream

Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

✔ Fold Into Custard

Gently mix whipped cream with pastry cream or pudding until fully combined.

Keep refrigerated until needed.

🍰 

STEP 4 — Assemble the Cake

With your cake layers ready and cream prepared, assembly begins.

✔ Place Bottom Layer

Lay the bottom chocolate sponge layer on a flat surface or tray.

✔ Spread the Cream

Using a spatula, spread your cream filling evenly across the entire cake.

Make sure:

  • It reaches the edges
  • The layer is uniform
  • It is thick (your image shows a rich amount of cream)

✔ Add Top Layer

Place the second cake layer gently on top.

Press very lightly to secure the cream.

If cream spills out a bit, use a knife to smooth the edges.

❄️ 

STEP 5 — Chill for Best Texture

Refrigerate the assembled cake for 2–4 hours.

This allows:

  • Cream to firm up
  • Cake to absorb moisture
  • Cleaner, neater slices
  • Perfect sandwich texture

Overnight chilling makes it even better.

🍽️ 

SERVING THE CAKE

Once chilled, slice into rectangles or squares.

This cake is perfect for:

  • Afternoon tea
  • Snacks
  • School lunches
  • Celebrations
  • Ramadan iftar desserts
  • Coffee pairing

Its flavor is rich but not overwhelming, and the cream gives a refreshing balance to the chocolate sponge.

💡 

TIPS FOR A PERFECT RESULT

✔ Use warm milk in the batter

It makes the sponge softer.

✔ Do not over-bake

Over-baked sponge becomes dry and crumbly.

✔ Chill before slicing

Cold cream gives smooth, clean layers.

✔ Add powdered milk to the filling

This boosts flavor and creaminess.

✔ For extra flavor

Brush cake layers lightly with:

  • Coffee
  • Chocolate milk
  • Vanilla syrup

🎉 

OPTIONAL VARIATIONS

Chocolate Cream Filling

Add 2 tablespoons cocoa to the cream mixture.

Coconut Filling

Mix 1/2 cup shredded coconut into the filling.

Kinder Style

Cover the whole cake in chocolate glaze.

Orange Version

Add orange zest to the cream.

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