For cake batter:
Whipped Cream filling:
For chocolate ganache glaze:
Add butter and sugar in a bowl then whisk it with a electrical whisker then add eggs one by one then mix it Add 1 cup all purpose flour in portion then add 1/2 cup milk
Add vanilla essence, baking powder, salt, baking soda, melted chocolate or 4 tbs cocoa powder then mix it well Grease the pan with butter or oil. Pour the mixture and bake it for 40-45 minutes on 180°
whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. In a saucepan Add Nutella or melted chocolate, whipping cream and cocoa powder. Mix and cook for 5-6 minutes on medium low flame then in a bowl mix corn flour and water then add it to ganache and mix until it thickens add butter to ganache and mix.
To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat Place the first cake on a serving plate or a cardboard cake round. Add about 1/2 cup of frosting to the top of the cake layer and spread evenly. . Add the last layer of cake then Pour ganache all over cake, Refrigerate for at least 30-60 minutes before slicing and serving. Cover leftover cake and store in the refrigerator for up to 3 days.