chocolate cream cake recipe

Written ByJenny Smyth Posted on
chocolate cream cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best chocolate cream cake recipe

I’m so excited to share with you my favorite chocolate cream cake recipe! This classic dessert has been a staple in our household for years, and it’s always a hit with my family and friends. I love how moist and rich the cake is, with just the right amount of sweetness from the chocolate frosting.

The best part? It’s surprisingly easy to make, even for a novice baker like myself. I’ve made this recipe countless times, but it never fails to impress.

Whether it’s for a special occasion or just a Tuesday night dessert, this cake is sure to please. And the best part? It’s relatively healthy too – I mean, have you seen the ingredients?

Just wholesome stuff like butter, sugar, eggs, and cocoa powder. Of course, that doesn’t mean it’s guilt-free or anything, but it’s a small comfort when you’re indulging in something so delicious. My kids love helping me mix the batter and getting their hands dirty with the frosting (yes, they’re allowed to lick the spoon!)

And let me tell you, this cake is perfect for any occasion – birthday parties, holidays, potlucks… you name it! The only thing I don’t love about this recipe is how quickly it disappears – we always seem to need more of it than we have.

But hey, that’s not exactly a bad problem to have! So go ahead and give this recipe a try – I promise you won’t be disappointed.

Chocolate Cream Cake

Chocolate Cream Cake

4.7 from 1482 votes

A rich and moist chocolate cake layered with a silky chocolate cream filling and topped with a glossy chocolate ganache. This indulgent dessert is perfect for special occasions or when you crave a decadent treat.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Cream Filling

1 cup heavy cream
8 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter, softened

For the Ganache Topping

1/2 cup heavy cream
4 ounces semisweet chocolate, finely chopped

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour two 9-inch round cake pans.
3In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4Add sugar, eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes until smooth.
5Stir in boiling water; the batter will be thin.
6Pour evenly into prepared pans.
7Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
8Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
9Meanwhile, make the filling: heat 1 cup heavy cream in a saucepan until just simmering.
10Pour over 8 ounces chopped chocolate; let stand 1 minute, then stir until smooth.
11Stir in butter until melted.
12Cool to room temperature, then refrigerate until thickened, about 30 minutes.
13Place one cake layer on a serving plate.
14Spread the chilled chocolate cream filling evenly over the top.
15Place the second cake layer on top.
16For the ganache, heat 1/2 cup heavy cream until simmering; pour over 4 ounces chopped chocolate.
17Let stand 1 minute, then stir until smooth.
18Let cool slightly until thickened but still pourable.
19Pour ganache over the cake, spreading to the edges.
20Refrigerate for at least 1 hour before serving.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer or whisk
Spatula
Wire rack
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 480mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 36g🥩Protein: 6g

📝Notes

For a lighter version, you can use low-fat milk and reduce the sugar by 1/4 cup. The cake can be stored in the refrigerator for up to 3 days.

Watch Video Of How Chocolate Cream Cake Works

This chocolate cream cake recipe is always a good idea for any occasion – whether it’s a birthday party or just a Tuesday night dessert. My family loves helping me mix the batter and getting their hands dirty with the frosting (yes, they’re allowed to lick the spoon!)

And let me tell you, this cake is perfect for any gathering – birthday parties, holidays, potlucks… you name it!

So go ahead and give this recipe a try – I promise you won’t be disappointed.

❓ Frequently Asked Questions About Chocolate Cream Cake

Q: What type of chocolate should I use?

For this recipe, I recommend using high-quality dark chocolate with at least 70% cocoa solids. You can also use milk chocolate if you prefer a sweeter taste.

Q: Can I make this cake in advance?

Yes, you can make the cake layers ahead of time and store them in an airtight container for up to 24 hours.

Q: How do I ensure the cake is evenly baked?

To ensure even baking, make sure your oven is at the right temperature and that your cake pans are evenly coated with butter or cooking spray.

Q: Can I substitute other types of milk?

Yes, you can use almond milk or soy milk as substitutes for regular milk.

Q: How do I store leftover cake?

You can store leftover cake at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days.

Similar Posts