Chocolate Cream Cake

August 2, 2024 by Lisia Childs
How to make chocolate cake with cream filling

Chocolate cream cake is as delicious as it looks, and it looks pretty great.

Homemade chocolate cake with cream filling and chocolate ganache topping

Also, the recipe is straight-forward and simple because it’s actually just a box cake mix with a fancy glow-up of cream filling and chocolate ganache.

How to make chocolate cake with cream filling

Give it a try.

Easy Step-By-Step Instructions for Chocolate Cream Cake

Chocolate Cream Cake recipe
Grease (2) 13 x 9-inch cake pans (or line them with parchment), and preheat oven to 350 degrees F.
chocolate cake with cream filling
In bowl of stand mixer, mix cake according to package directions.
How to make Chocolate Cream Cake
Divide batter evenly between prepared cake pans, and bake according to package directions. While cakes are baking, prepare the ganache so that it can cool along with the cakes.
Chocolate Ganache
On high power, heat 1¼ cups heavy cream in the microwave for 1-2 minutes, until very hot and simmering, but not boiling. Pour over 15 ounces good quality milk chocolate or chocolate chips, and let stand for 10 minutes. Stir until completely smooth. Set aside to cool to room temperature, stirring occasionally.
Homemade chocolate cake with cream filling
Allow to cool in pans on wire racks for 10 minutes.
Homemade chocolate cake with cream filling
Remove from pans, and cool completely. While they’re cooling, prepare a board to place the cake on.
Chocolate Cream Cake recipe
Cut a piece of cardboard to 13 x 9-inches, and cover it with foil. Set aside Then prepare a pan to catch all the ganache as it drips down your cake.
Homemade Chocolate Cream Cake
Place two or four (depending on size) wide mouth glasses or jars in a cookie sheet or large baking pan. It must be larger than 13 x 9-inches. You will be setting the cake on top of the glasses in the center of the sheet.
Chocolate Cream Cake recipe
Once the cake is completely cool, combine 2 cups heavy cream, ¼ cup instant vanilla pudding mix, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract. Whip about two minutes, until stiff peaks form.
Place one completely cooled cake on the prepared foil-lined cardboard. Immediately spread the cream filling over it and smooth.
How to make Chocolate Cream Cake
Top with second cake.
Homemade chocolate cake with cream filling
Using an offset spatula, smooth the edges.
Homemade chocolate cake with cream filling and chocolate ganache
If you haven’t done so already, set the cake on top of the glasses in the center of the sheet, and pour cooled ganache over top layer of cake.
chocolate cake with cream filling and chocolate ganache topping
Using an offset spatula, spread over sides, and top. It will drip a little, but most of it should adhere to the cake. Place the entire pan (with the jars holding the cake) in the fridge for an hour.
chocolate cake with cream filling and chocolate ganache topping
When ready to serve, scrape remaining ganache drips off bottom edge of board, and …
How to make Chocolate Cream Cake
… place it on a platter or cutting board.
How do you make chocolate cake with cream filling and chocolate ganache topping
Cut, …
chocolate cake with cream filling recipe
… serve, and …
Homemade chocolate cake with cream filling
… ENJOY!

Free Printable Recipe for Chocolate Cream Cake

Homemade chocolate cake with cream filling and chocolate ganache topping

Chocolate Cream Cake

Print Recipe Pin Recipe

Ingredients
  

  • 1 15.25 ounce devil’s food cake mix, mixed and baked according to package directions
  • 3 ¼ cups heavy cream divided
  • ¼ cup instant vanilla pudding mix
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 15 ounces good quality milk chocolate or chocolate chips

Instructions
 

Cake Directions:

  • Grease (2) 13 x 9-inch cake pans, and preheat oven to 350 degrees F.
  • In bowl of stand mixer, mix cake according to package directions.
  • Divide batter evenly between prepared cake pans, and bake according to package directions. Allow to cool on wire racks for 10 minutes. Remove from pans, and cool completely.
  • While cake is baking prepare ganache so that it can cool along with the cake.
  • Then cut a piece of cardboard to 13 x 9-inches, and cover it with foil. Set aside.

Chocolate Ganache Directions

  • On high power, heat 1¼ cups heavy cream in the microwave for 1-2 minutes, until very hot and simmering, but not boiling.
  • While cream is heating, break chocolate into pieces, and put in a mixing bowl.
  • Pour hot cream over chocolate in bowl, and allow to stand for 10 minutes. Then stir until all pieces are melted and ganache is smooth. Allow to cool to room temperature, stirring occasionally.

Filling Directions

  • Once the cake is completely cool, combine 2 cups heavy cream, pudding mix, powdered sugar, and vanilla, and beat for two minutes (or until stiff peaks form), frequently scraping sides of bowl.
  • Place one completely cooled cake on the prepared foil-lined cardboard. Immediately spread the cream filling over it and smooth. Top with second cake. Using an offset spatula, smooth the edges.
  • Place two or four (depending on size) wide mouth glasses or jars in a cookie sheet or large baking pan. The pan must be larger than 13 x 9-inches. Set the cake on top of the glasses in the center of the sheet.
  • Pour cooled ganache over top layer of cake, and spread, using an offset spatula. Place the entire sheet (with the jars holding the cake) in the fridge for at least an hour. When ready to serve, scrape remaining ganache drips off bottom edge of board, and place on a platter or cutting board.
  • Refrigerate entire cake at least 2 hours or, preferably, overnight, and serve cake cold.