CHOCOLATE WHIPPED CREAM CAKE
Chocolate fans will love this double chocolate dessert cake!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 4
Steps:
- Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.
Nutrition Facts :
PERFECT CHOCOLATE CAKE WITH WHIPPED CREAM FILLING
A cake to die for! Three layered chocolate cake with a whipped cream filling between layers and frosted overall with a decadent chocolate frosting. Recipe found on another website.
Provided by Marie
Categories Dessert
Time 1h
Yield 1 3layer cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
- In another bowl, mix together flour, baking soda, salt and baking powder.
- Preheat oven to 350 degrees.
- Grease 3 9" layer cake pans.
- In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
- At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
- Begin and end with flour mixture.
- Do not overbeat.
- Divide evenly in prepared pans and bake for 25 to 30 minutes.
- Cool in pan 10 minutes, then remove and cool on rack.
- For Filling: Whip cream, add sugar and vanilla.
- Beat until thick.
- For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
- Stir over medium heat until smooth.
- Remove from heat and blend in powdered sugar with a whisk.
- In a bowl over ice, beat until it holds its shape.
- To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
- Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
- Place 3rd cake layer on top, top side up.
- Frost sides and top of cake with chocolate frosting.
- Refrigerate for 1 hour or longer before serving.
Nutrition Facts : Calories 1292.5, Fat 71.8, SaturatedFat 43.5, Cholesterol 272.4, Sodium 811.6, Carbohydrate 157.6, Fiber 4.4, Sugar 114.6, Protein 11.9
PERFECT CHOCOLATE CAKE
An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!
Provided by BCMASON
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
- Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
- In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
- To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 99.2 g, Cholesterol 170.4 mg, Fat 38.2 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 23.3 g, Sodium 513 mg, Sugar 71.6 g
"PERFECT CHOCOLATE CAKE" MCCALL'S COOKING SCHOOL
My Grandmother use to make this every Christmases, some the recipe got out of her book never to be seen again!! Finally found it! Makes a truly wonderful chocolate cake
Provided by Marcea Pfarner
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
- Cool completely.
- Sift flour with soda, salt and baking powder.
- Preheat oven to 350°F.
- Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
- In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
- At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
- Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
- Cool in pans 10 minutes.
- Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
- Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
- Remove from heat.
- With whisk, blend in 2 1/2 cups confectioners' sugar.
- In bowl set over ice(I use ice cubes) beat until it holds shape.
- 18. Filling: whip cream with sugar and vanilla;refrigerate.
- To assemble cake: On plate place a layer, top side down;spread with half of cream.
- Place second layer, top side down;spread with rest of cream.
- Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
- Refrigerate at least 1 hour before serving.
- To cut, use a thin-edged sharp knife;slice with a sawing motion.
- And forget the swirls.
- I think it looks gourmet just to spread the frosting.
- It dries really dark and looks cool.
- Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.
CHOCOLATE WHIPPED CREAM FILLING
Make and share this Chocolate Whipped Cream Filling recipe from Food.com.
Provided by foodiequeen
Categories Dessert
Time 1h15m
Yield 40 eclairs
Number Of Ingredients 4
Steps:
- Pour the whipping cream, icing sugar, vanilla extract and cocoa powder into a large mixing bowl.
- Stir until combine.
- Chill mixing bowl together with its contents, and whisks in the fridge for at least 1 hour.
- Remove the above from the fridge and whisk mixture at medium to high speed until the cream forms stiff peaks.
- If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.
Nutrition Facts : Calories 92.7, Fat 8.9, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.2, Carbohydrate 3.3, Fiber 0.1, Sugar 2.4, Protein 0.6
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