chocolate cream cake

Moist chocolate cake layers are filled with a luscious homemade chocolate pastry cream, and frosted with chocolate cream cheese frosting in this amazing dessert!

Chocolate Cream Cake

(400 grams) granulated sugar

(322 grams) All Purpose Flour

(82 grams) unsweetened cocoa powder (not Dutch processed)

(10 grams) Baking Soda

(2 grams) Baking Powder

(2 grams) Salt

(242 grams) Sour Cream

c. (220 grams) Milk

eggs room temperature

vanilla

(220 grams) Hot Coffee

(100 grams) sugar

Tablespoons (27 grams) cornstarch (cornflour in UK)

(484 grams) whole milk

(113 grams) semi-sweet

(14 grams) butter

(8 grams) vanilla extract

(1 cup) (226 grams) unsalted butter, softened

sugar

(20 grams) cocoa lightly spoon into cup and level

cream

Preheat oven to 325 degrees. Grease and flour...

Preheat oven to 325 degrees. Grease and flour three 8 or 9 inch pans. This recipe uses the Reverse Creaming Method of Mixing.

Add dry ingredients to the bowl of your...

Add dry ingredients to the bowl of your mixer and mix for one minute to blend (sugar, flour, cocoa, baking soda, baking powder, and salt)

Add butter a few slices at a time...

Add butter a few slices at a time and mix until it reaches a crumbly, sandy texture. Be careful not to over-mix beyond "sandy" consistency.

In another bowl, combine sour cream, eggs, milk,...

In another bowl, combine sour cream, eggs, milk, and vanilla. Using a fork, mix together. This is all of your wet ingredients except for the coffee, it will be added to the batter later.

Set a timer for 1 ½ minutes and...

Set a timer for 1 ½ minutes and SLOWLY add half of your egg mixture to your butter/flour mixture while mixing. Start mixer on low speed then increase to medium for the remainder of the 1 ½ minutes. Do Not Mix Above Medium Speed.

Stop mixer, scrape the sides and bottom of...

Stop mixer, scrape the sides and bottom of bowl, and add half of the remaining egg mixture. Mix on medium speed for 20 seconds.

Stop mixer, scrape down the sides if necessary,...

Stop mixer, scrape down the sides if necessary, and add the last of the egg mixture. Mix for 20 more seconds on medium speed.

Slowly add HOT coffee and mixing for 30...

Slowly add HOT coffee and mixing for 30 seconds to blend. Batter will be runny but that is okay!

In a medium size bowl mix the sugar,...

In a medium size bowl mix the sugar, cornstarch and egg yolks until combined.

In a saucepan over medium heat, bring milk...

In a saucepan over medium heat, bring milk to a simmer ( do not boil).  

Pour approximately 1 cup of the heated milk...

Pour approximately 1 cup of the heated milk into mixture of sugar, cornstarch and yolks. Quickly whisk or stir  to prevent the egg yolks from cooking.

When this is throughly combined, pour back into...

When this is throughly combined, pour back into the saucepan and stir.   Have the saucepan on low to medium low heat.

Add the chocolate pieces and stir constantly until...

Add the chocolate pieces and stir constantly until the chocolate melts and the mixture begins to thicken.  This may take 5 to 10 minutes.  Stir constantly so it will not stick to the bottom of the pan.

When the mixture thickens remove from the heat...

When the mixture thickens remove from the heat and stir in the butter and vanilla.  Remember it will thicken further as it cools.

Pour into a dish to cool.  Allow to...

Pour into a dish to cool.  Allow to cool a bit then cover with plastic wrap, pressing it onto the top of the pastry cream to avoid a skin forming.  Chill for 2 to 3 hours before using.  This can be refrigerated for 3 days. Makes 2 cups

Cut the butter into slices and add to...

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Add cocoa and mix until blended.

Cut the cream cheese into pieces and add...

Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.

Add the vanilla. Gradually add the powdered sugar...

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.

Increase mixing speed to medium and beat until...

Increase mixing speed to medium and beat until fluffy, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.

This frosting will pipe best if used while...

This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Will frost a 3 layer 8 or 9...

Place the first chocolate cake layer on the...

Place the first chocolate cake layer on the cake plate or pedestal. We like to pipe a dam of frosting around the edge using a piping bag with the tip snipped away.

Spread on the chocolate pastry cream filling within...

Spread on the chocolate pastry cream filling within the dam and top with the second cake layer. (The purpose of the dam is to keep the filling from escaping). Repeat the steps. Top with the third cake layer and frost the cake!

We like to frost a thin (crumb coat)...

We like to frost a thin (crumb coat) of frosting over the cake before chilling for about 15 minutes in the freezer to firm everything up. Then, apply the second coat of frosting and decorate. We used a cake comb for our cake, and piped the border with a large 1M star tip.

This cake needs to be refrigerated because of...

This cake needs to be refrigerated because of the filling and frosting. Remove from the refrigerator 2-3 hours before serving for best taste and texture.

This Easy Chocolate Cake with Cream Filling tastes and looks impressive, but it comes together quickly with help from a boxed cake mix, Cool Whip and pudding mix!

Easy Chocolate Cake with Cream Filling

chocolate

cream cheese, softened

sugar, divided

milk

Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment and spray with cooking spray. Set aside.

Prepare the cake batter according to package instructions, adding 1/3 cup of the dry pudding mix to the cake batter. Divide the batter evenly between the two prepared pans and bake according to package instructions.

Allow cakes to cool in the pans for about 10 minutes; transfer to wire racks to cool completely.

Once cool, I like to horizontally slice off the rounded tops of each cake with a long serrated knife to make the tops of the cakes flat (this is optional).

FOR THE CAKE:

Once the cakes are cool, prepare the cream filling.

In a large bowl, beat together the softened cream cheese and 2 tablespoons of the powdered sugar until smooth and fluffy. Fold in half of the Cool Whip. Spread evenly between the two cakes.

FOR THE CREAM FILLING:

Whisk together the remaining dry pudding mix, the remaining 2 tablespoons of powdered sugar, and the cold milk until thick and smooth. Gently fold in the remaining Cool Whip. Frost the cake on the top and sides. Garnish the top with sprinkles, if desired. Refrigerate for at least 1 hour (or overnight) before slicing and serving.

Top 2 chocolate cream cake recipes from across the web

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Chocolate Cream Cake

Easy Chocolate Cake with Cream Fill...

Top 2 chocolate cream cake recipes from across the web

The most viewed chocolate cream cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Cream Cake

Easy Chocolate Cake with Cream Fill...

The most viewed chocolate cream cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine