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Cocoa and Cream Cake

Here's how you make Cocoa and Cream Cake
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  • Servings: 16
  • Prep: 45m
  • Cook: 90m
    • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • CAKE
  • 1 cup unsweetened baking cocoa
  • 2 cups water, boiling hot
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • FILLING
  • 1 cup unsalted butter (softened)
  • 1 cup powdered sugar
  • 1/2 cup unsweetened baking cocoa
  • 2 large eggs (pasteurized)
  • FROSTING
  • 2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract (clear if possible)
  • Chocolate shavings, and curls to sprinkle over top (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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