This is my all-time favorite chocolate cake recipe! Three layers of rich chocolate cake sandwich sweet whipped cream filling and are topped by a chocolate ganache frosting. The not-too-sweet frosting has a fudgy texture that’s so satisfying. It’s phenomenal!
Several years ago, I made it for a fund-raising auction, and it was the biggest money maker. The bidding just kept going up, and as far as I’m concerned, this chocolate cake was worth every penny that it earned!
It’s moist, delicious, and beautiful! For special occasions, it’s a winner!
Easy Step-By-Step Instructions for Chocolate Cake with Cream Filling
Line bottoms of (3) 9-inch round cake pans with parchment, and coat with non-stick spray for baking. Preheat oven to 350 degrees F.
In medium bowl, whisk the following until smooth.
1 cup cocoa
2 cups boiling water
Cool completely.
In another medium sized mixing bowl, combine
2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
Whisk until completely mixed.
In a large bowl, beat these until light.
1 cup butter (room temperature)
2 ½ cups granulated sugar
4 eggs (room temperature)
1 ½ teaspoons vanilla
At low speed, stir in one-fourth of the flour mixture.
When incorporated, stir in one-third of the cocoa mixture. Mix just until combined, scraping sides of bowl. Then stir in the second fourth of the flour mixture.
Continue alternating between one-third of the cocoa and one-fourth of the flour.
The final addition will be the last fourth of the flour mixture. Don’t over-beat!
Evenly divide batter between three prepared pans, and bake at 350 degrees for 25-30 minutes.
You can tell it’s done if it springs back when lightly touched.
Cool in pans for 10 minutes, and then …
… turn out onto wire racks, and peel away parchment.
Cool completely.
This takes approximately one hour.
Line the edges of a cake plate with wax paper.
Whip until stiff
1 cup heavy whipping cream
Then fold in
¼ cup powdered sugar
1 teaspoon vanilla
Place one layer on the wax paper-lined plate, and spread one-half of the cream filling on it.
Put another cake layer on top, and spread the other half on that.
Place third cake layer on top.
In a medium size bowl, melt together
1 cup semi-sweet chocolate chips
1 cup butter
Stir in
½ cup heavy whipping cream
Add
2 ½ cup powdered sugar
Mix on low speed until incorporated, and then …
… place the bowl into a larger bowl full of ice. Beat until frosting lightens in color, thickens, and begins to set up.
This takes 3-5 minutes.
When it begins to stiffen up, remove the bowl from the ice, and make sure that it’s smooth.
Frost sides and …
… then the top of cake.
Gently pull the wax paper away, and refrigerate the cake for several hours.
Once the frosting has set, it’s ready.
Slice, and …
… serve with vanilla ice cream.
Free Printable Recipe for Chocolate Cake with Cream Filling
- 2 cups butter, divided
- 1 ½ cups heavy whipping cream, divided
- 2 ¼ cups all-purpose flour
- 2 ½ cups granulated sugar
- 4 eggs
- 1 cup cocoa
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ½ teaspoons vanilla extract, divided
- 2 ¾ cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1 cup cocoa
- 2 cups boiling water
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter (room temperature)
- 2 ½ cups granulated sugar
- 4 eggs (room temperature)
- 1 ½ teaspoons vanilla
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 1 cup butter
- 2 ½ cups powdered sugar
- Line bottoms of (3) 9-inch round cake pans with parchment, and coat with non-stick spray for baking. Preheat oven to 350 degrees F.
- In medium bowl, whisk cocoa and boiling water until smooth. Cool completely.
- In another medium sized mixing bowl, combine flour, baking soda, baking powder, and salt, and whisk until completely mixed.
- In a large bowl, beat butter, sugar, eggs, and vanilla at high speed of electric mixer until light. At low speed, stir in one-fourth of the flour mixture. When incorporated, mix in one-third of the cocoa mixture. Alternate between the two--beginning and ending with flour. Don’t over-beat!
- Divide batter evenly between three greased pans, and bake for 25-30 minutes. You can tell it’s done if it springs back when lightly touched. Cool in pans for 10 minutes, then turn out onto wire racks. Cool completely.
- Whip cream until stiff, and fold in powdered sugar and vanilla. Spread one-half on the bottom layer of cake. Put another cake layer on top, and spread the other half on that. Place third cake layer on top.
- In a medium size bowl, melt chocolate chips, cream and butter in top half of double boiler, stirring until smooth. Add powdered sugar, and place bowl into a larger bowl full of ice. Beat until frosting thickens, and begins to set up. Frost sides and then top of cake.
- Refrigerate several hours or overnight.