Chocolate Creme Cakes Recipes

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CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16-20 servings.

Number Of Ingredients 14

1 package devil's food cake mix (regular size)
1-1/4 cups sugar
5 tablespoons all-purpose flour
3/4 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
GLAZE:
1 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1 cup cold water
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE CREME CAKES



Chocolate Creme Cakes image

Moist layers of chocolate cake sandwich a sweet and creamy filling in this irresistible recipe shared by Faith Sommers of Beckwourth, California. "The yummy treats are handy to keep in the freezer for lunches and after-school snacks," she notes.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-18 servings.

Number Of Ingredients 12

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
FILLING:
3 tablespoons all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. , In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes. , Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving.

Nutrition Facts :

CHOCOLATE ITALIAN CREAM CAKE



Chocolate Italian Cream Cake image

A chocolaty take on the classic Italian cream cake.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 10

Number Of Ingredients 17

½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
½ cup butter
¼ cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
  • Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
  • Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
  • Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
  • Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
  • To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g

CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 10 servings

Number Of Ingredients 9

1/4 cup/60 ml Cognac or rum
1/4 cup/60 ml espresso
16 ounces/460 g bittersweet chocolate, broken into pieces
1 tablespoon pure vanilla extract
6 eggs
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf, optional
Whipped heavy cream, slightly sweetened, for serving

Steps:

  • Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
  • Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
  • Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
  • Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
  • In a separate bowl, whip the cream into peaks.
  • Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
  • Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

FLOURLESS CHOCOLATE CAKE



Flourless Chocolate Cake image

If there's one cake we think everyone actually needs, this is it. Rich, gooey and soul-satisfying, flourless chocolate cake is what you need to celebrate your best friend's birthday. It's the cake you need to make a bad day better, and when you need to impress a guest-it's just the thing. It will never be too fancy or too casual. After all, it's the little black dress of cakes. You can dress it up to suit your tastes or the occasion-how about raspberries and cream, or salted caramel and ice cream?-and you can never go wrong serving it up with a dusting of powdered sugar on top. Keep this cake recipe close-it'll never let you down.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 8

12 oz bittersweet baking chocolate, chopped (three 4-oz bars)
3/4 cup butter, cut in pieces
1 cup sugar
6 eggs
1 teaspoon vanilla
1/2 cup Hershey's natural cocoa or Hershey's Special Dark cocoa
1 teaspoon espresso powder
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
  • In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
  • Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
  • When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 125 mg, Fat 5, Fiber 6 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 17 g, TransFat 0 g

CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

Combine cake mix and instant pudding mix to make a tasty Chocolate Cream Cake! Try decorating your frosted Chocolate Cream Cake with chocolate sprinkles.

Provided by My Food and Family

Categories     Home

Time 1h24m

Yield 12 servings

Number Of Ingredients 6

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup cold milk

Steps:

  • Heat oven to 350ºF.
  • Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
  • Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
  • Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 27 g, Protein 5 g

CHOCOLATE CREME CAKES



Chocolate Creme Cakes image

Moist layers of chocolate cake sandwich a sweet and creamy filling. The yummy treats are handy to keep in the freezer for lunches and after school snacks. There always seems to be a problem with these dissappearing as soon as I make these.

Provided by barefootmommawv

Categories     Dessert

Time 1h5m

Yield 12-18 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
3 tablespoons all-purpose flour
1 cup milk
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Steps:

  • In a mixing bowl, combine cake and pudding mixes, oil, water and eggs, mix well. Pour into a greased and floured 13 in x 9 in x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
  • In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
  • In a mixing bowl, cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
  • Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving size pieces.
  • Freeze in an air tight container for up to 1 month. Remove from the freezer 1 hour before serving.

Nutrition Facts : Calories 592.8, Fat 39.1, SaturatedFat 11.2, Cholesterol 93.7, Sodium 575.3, Carbohydrate 58.8, Fiber 1.4, Sugar 38.1, Protein 5.8

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