Name: Chocolate Cream Cake
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

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.

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 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.

Place one completely cooled cake on the prepared foil-lined cardboard. Immediately spread the cream filling over it and smooth.

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.

How do you make chocolate cake with cream filling and chocolate ganache topping — Cut, …

chocolate cake with cream filling recipe — … serve, and …

Free Printable Recipe for Chocolate Cream Cake

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.