Rich Chocolate Layer Cake (Pastry Shop Style)

For the cake (20–22 cm mold):

• 3 eggs (at room temperature)
• 1.5 cups granulated sugar
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tablespoons yogurt
• 2 tablespoons cocoa
• 2 cups flour
• 1 packet baking powder
• 1 packet vanilla
• 80 g melted dark chocolate (optional but highly recommended)

Chocolate Cream (for layers):

• 1 packet powdered whipped cream
• 1 cup cold milk
• 100 g cream cheese
• 2 tablespoons cocoa powder
• 80 g melted dark chocolate (cooled)

Ganache (for the top):

• 200 ml heavy cream
• 200 g dark chocolate

Preparation:

 Cake:
1. Beat the eggs and sugar until white and fluffy.
2. Add the milk, vegetable oil, and yogurt.
3. Add the melted chocolate and mix.
4. Add the sifted flour, cocoa, baking powder, and vanilla, and mix with a spatula.
5. Pour into a greased pan.
6. Bake in a preheated 340°F oven for 40–45 minutes.
7. Once completely cooled, cut the cake into 3 layers.

Cream:

1. Whip the heavy cream with milk.
2. Add cream cheese, cocoa, and melted chocolate and whip until smooth.
3. The consistency should be thick but spreadable.

Ganache:

1. Heat the heavy cream until it almost reaches boiling point.
2. Add the chocolate, broken into small pieces.
3. Stir until smooth, then let stand for 5 minutes.

Assembling the Cake:

1. Place the first cake layer on a serving plate.
2. Spread generously with chocolate cream.
3. Second layer → more cream → third layer.
4. Pour warm ganache over the top, allowing it to run down the sides.
5. Decorate with chocolate pieces, chocolate chips, or truffles.

Refrigerate for at least 2–3 hours.

 Tip:

• If you want a moister and denser cake, lightly soak the cake layers with 3–4 tablespoons of milk + cocoa mixture