Chocolate Cream Cake

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

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

These are the aluminum pans that I use, and you can also grab some parchment here.

I highly recommend this Bosch mixer. I own two of them, and they are both going strong. One is 25 years old, and the other is 14 years old. I’ve also used the KitchenAid, and would recommend it as well. It comes in many gorgeous colors.

Free Printable Recipe for Chocolate Cream Cake

Chocolate Cream Cake

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Ingredients Method

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

Method

 

Cake Directions:

1. Grease (2) 13 x 9-inch cake pans, and preheat oven to 350 degrees F.
2. In bowl of stand mixer, mix cake according to package directions.
3. 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.
4. While cake is baking prepare ganache so that it can cool along with the cake.
5. Then cut a piece of cardboard to 13 x 9-inches, and cover it with foil. Set aside.

Chocolate Ganache Directions

1. On high power, heat 1¼ cups heavy cream in the microwave for 1-2 minutes, until very hot and simmering, but not boiling.
2. While cream is heating, break chocolate into pieces, and put in a mixing bowl.
3. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Refrigerate entire cake at least 2 hours or, preferably, overnight, and serve cake cold.