Chocolate Cream Cake -

Chocolate Cream Cake is the perfect indulgence for any chocolate lover. This decadent dessert, layered with rich chocolate cream filling and topped with luscious ganache, is guaranteed to impress at any gathering. The moist cake layers made with cocoa powder provide a delightful chocolate flavor that pairs beautifully with the creamy filling. Whether it’s a special occasion or just a weekday treat, this cake is sure to satisfy your sweet tooth!

Why You Will Love This Recipe

This Chocolate Cream Cake is truly a showstopper. The combination of soft, moist cake layers with a smooth chocolate cream filling makes for a delightful texture contrast that chocolate lovers dream of. Additionally, the simplicity of the ingredients makes it easy enough to whip up for any occasion, from birthdays to anniversaries. The rich flavor, combined with its elegant presentation, is sure to leave your guests asking for seconds.

Ingredients

To create this decadent Chocolate Cream Cake, you’ll need the following ingredients:

For the cake layers:

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

For the chocolate cream filling:

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled

For the chocolate ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped

Directions

Step 1: Preheat your oven to 350°F (175°C). Begin by greasing and flouring three 9-inch round cake pans. This will ensure that the cake layers do not stick to the pans, allowing for an easy release once baked.

Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mixing these dry ingredients first allows for even distribution of the leavening agents, ensuring your cake rises properly.

Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix on medium speed until the batter is well combined. This step is crucial for developing the texture of your cake layers.

Step 4: Carefully reduce the mixer speed and slowly add the boiling water to the batter. The hot water helps to bloom the cocoa and create a smoother texture. Beat the batter on high speed for about 1 minute to incorporate air and achieve a fluffy consistency.

Step 5: Divide the cake batter evenly among the three prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: While the cake layers are cooling, prepare the chocolate cream filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, as this can create a grainy texture. Gently fold in the melted and cooled chocolate until the mixture is uniform.

Step 7: Once the cake layers are completely cool, you can assemble the cake. If needed, level the tops of each cake layer to create a flat surface. Place the first cake layer on a serving plate or cake stand and spread a generous amount of chocolate cream filling over the top. Repeat with the second layer and additional filling before placing the final layer on top.

Step 8: Now it’s time to make the chocolate ganache. In a small saucepan, heat the heavy cream until it just begins to boil. Remove it from heat and pour it over the chopped chocolate in a heatproof bowl. Let this sit for 1-2 minutes, allowing the chocolate to soften. Gently stir until the mixture is smooth and glossy.

Step 9: Allow the ganache to cool for about 10 minutes, then pour it over the top of the assembled cake, letting it drip down the sides for a decorative finish.

Step 10: Finally, refrigerate the cake for at least 1 hour before serving. This helps the ganache set and makes slicing much easier. Once set, slice and enjoy your delicious 3-layer chocolate cream cake!

FAQs

How can I store leftover chocolate cream cake?

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. To maintain freshness, consider covering the cake with plastic wrap or foil.

Can I freeze the chocolate cream cake?

Yes, the cake can be frozen. It’s best to wrap the layers individually in plastic wrap before placing them in an airtight container. The cake can be frozen for up to 3 months. Allow it to thaw in the refrigerator overnight before assembling.

What can I use instead of vegetable oil?

If you’re looking for alternatives to vegetable oil, you can use canola oil, melted coconut oil, or unsweetened applesauce for a healthier option.

Can I use a different type of chocolate for the ganache?

Absolutely! You can use dark chocolate, milk chocolate, or even white chocolate for the ganache, depending on your preference for sweetness and richness.

What should I do if my cake layers are domed?

If your cake layers come out domed, you can level them with a serrated knife once they are cool. This helps create a flat surface for layering and frosting.

Conclusion

Chocolate Cream Cake offers a delightful combination of rich flavors and textures. The moist chocolate layers paired with a smooth, luscious cream filling make this cake a memorable dessert for any celebration. With its straightforward preparation and stunning appearance, it’s bound to become a go-to recipe in your baking repertoire. Get ready to impress friends and family with this impressive and delectable treat!