Chocolate Cake

Chocolate Cake 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!
Chocolate Cake Recipe
Homemade Chocolate Cake RecipeSeveral 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!
Chocolate Cake with Cream FillingIt’s moist, delicious, and beautiful!  For special occasions, it’s a winner!

Easy Step-By-Step Instructions for Chocolate Cake with Cream Filling

Chocolate Cake

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.

Chocolate Cake Recipe

In medium bowl, whisk the following until smooth.
1 cup cocoa
2 cups boiling water
Cool completely.

Chocolate Cake with Cream Filling

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.

Chocolate Cake with Cream Filling

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

Chocolate Cake with Cream Filling

At low speed, stir in one-fourth of the flour mixture.

Chocolate Cake Recipe

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.

Homemade Chocolate Cake with Cream Filling

Continue alternating between one-third of the cocoa and one-fourth of the flour.

Homemade Chocolate Cake

The final addition will be the last fourth of the flour mixture. Don’t over-beat!

Chocolate Cake Recipe

Evenly divide batter between three prepared pans, and bake at 350 degrees for 25-30 minutes.

Homemade Chocolate Cake

You can tell it’s done if it springs back when lightly touched.

Chocolate Cake Recipe

Cool in pans for 10 minutes, and then …

Chocolate Cake with Cream Filling Recipe

… turn out onto wire racks, and peel away parchment.

Chocolate Cake

Cool completely.
This takes approximately one hour.

Homemade Chocolate Cake

Line the edges of a cake plate with wax paper.

Homemade Chocolate Cake Recipe

Whip until stiff
1 cup heavy whipping cream
Then fold in
¼ cup powdered sugar
1 teaspoon vanilla

Chocolate Cake with Cream Filling Recipe

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.

Chocolate Cake Recipe

Place third cake layer on top.

Chocolate Cake Recipe

In a medium size bowl, melt together
1 cup semi-sweet chocolate chips
1 cup butter

Homemade Chocolate Cake Frosting

Stir in
½ cup heavy whipping cream

Homemade Chocolate Cake with Cream Filling

Add
½ cup heavy whipping cream
Mix on low speed until incorporated, and then …

Chocolate Cake with Cream Filling

… 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.

Homemade Chocolate Cake Recipe

When it begins to stiffen up, remove the bowl from the ice, and make sure that it’s smooth.

Chocolate Cake

Frost sides and …

Chocolate Cake

… then the top of cake.

Chocolate Cake with Cream Filling

Gently pull the wax paper away, and refrigerate the cake for several hours.

Chocolate Cake with Cream Filling

Once the frosting has set, it’s ready.

Chocolate Cake

Slice, and …

Homemade Chocolate Cake

… serve with vanilla ice cream.

Free Printable Recipe for Chocolate Cake with Cream Filling

Chocolate Cake with Cream Filling
Serves 16
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Shopping List
  1. 2 cups butter, divided
  2. 1 ½ cups heavy whipping cream, divided
  3. 2 ¼ cups all-purpose flour
  4. 2 ½ cups granulated sugar
  5. 4 eggs
  6. 1 cup cocoa
  7. 2 teaspoons baking soda
  8. ½ teaspoon baking powder
  9. ½ teaspoon salt
  10. 2 ½ teaspoons vanilla extract, divided
  11. 2 ¾ cups powdered sugar
  12. 1 cup semi-sweet chocolate chips
Cake Ingredients
  1. 1 cup cocoa
  2. 2 cups boiling water
  3. 2 ¼ cups all-purpose flour
  4. 2 teaspoons baking soda
  5. ½ teaspoon baking powder
  6. ½ teaspoon salt
  7. 1 cup butter (room temperature)
  8. 2 ½ cups granulated sugar
  9. 4 eggs (room temperature)
  10. 1 ½ teaspoons vanilla
Filling Ingredients
  1. 1 cup heavy whipping cream
  2. ¼ cup powdered sugar
  3. 1 teaspoon vanilla
Frosting Ingredients
  1. 1 cup semi-sweet chocolate chips
  2. ½ cup heavy whipping cream
  3. 1 cup butter
  4. 2 ½ cups powdered sugar
Cake Directions
  1. 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.
  2. In medium bowl, whisk cocoa and boiling water until smooth. Cool completely.
  3. In another medium sized mixing bowl, combine flour, baking soda, baking powder, and salt, and whisk until completely mixed.
  4. 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!
  5. 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.
Filling Directions
  1. 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.
Frosting Directions
  1. 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.
  2. Refrigerate several hours or overnight.
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