Cocoa and Cream Cake
Recipe: #5077
March 30, 2012
Categories: Desserts, Cakes, Baby Shower, Birthday, Brunch, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Labor Day, Mothers Day Potluck, Thanksgiving, Valentine's Day, Wedding, Oven Bake, Flour, Chocolate, more
"This is a cake that has been made for birthdays for over 50 years in my family. It is 3 layers of dense chocolate cake with a smooth velvety truffle like filling and whipped cream frosting. Sure to please and impress any chocolate lover! This is looks like it came from a fancy bakery. Yes, it uses raw eggs in the filling, and they make it sooo smooth and rich."
Ingredients
- CAKE
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- FILLING
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- FROSTING
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Nutritional
- Serving Size: 1 (184.6 g)
- Calories 640.1
- Total Fat - 37.3 g
- Saturated Fat - 22.7 g
- Cholesterol - 159.7 mg
- Sodium - 421.3 mg
- Total Carbohydrate - 75.4 g
- Dietary Fiber - 2.7 g
- Sugars - 53.4 g
- Protein - 7.2 g
- Calcium - 56.5 mg
- Iron - 2.8 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
*To make this easier, I have baked the cakes the night before I needed them, and made the filling and put it in a tupperware, and the frosting in a ziploc bag and then it can be assembled pretty quickly the next day, and refrigerated for an hour or more.
Step 2
Preheat oven to 350°F. In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
Step 3
Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
Step 4
In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
Step 5
In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
Step 6
At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not over beat.
Step 7
Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
Step 8
Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
Step 9
Chocolate Filling: In a small bowl with an electric mixer, cream butter until smooth. Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth. Refrigerate until needed and until firmer.
Step 10
Frosting: In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency. Refrigerate until needed.
Step 11
To assemble cake: On a cake platter, place one layer of cake, top side up, spread with half of the filling.
Step 12
Invert second cake layer on top of first layer and filling, spread with remaining filling.
Step 13
Place the third cake layer top side up over the second layer and filling.
Step 14
Frost the top and sides of cake with frosting.
Step 15
Refrigerate at least 1 hour before serving.
Tips
No special items needed.