Best 2 Cocoa Cream Cake Recipes
Indulge in the divine decadence of Cocoa Cream Cake, an exquisite dessert that tantalizes taste buds and captivates hearts. This culinary masterpiece features a moist and fluffy chocolate cake base, lovingly layered with a velvety smooth cocoa cream filling, and adorned with a rich chocolate ganache. Each bite promises a symphony of flavors, with the cocoa's rich bitterness perfectly balanced by the cream's luscious sweetness. As you delve deeper into this delightful creation, you'll encounter variations that elevate the experience even further. Discover the classic Cocoa Cream Cake, a timeless favorite, the indulgent Chocolate Raspberry Cream Cake, where tart raspberries add a burst of freshness, and the irresistible Mocha Cream Cake, where coffee and chocolate unite in harmonious bliss. Whether you're a seasoned baker or just starting your culinary journey, this article equips you with all the necessary knowledge and guidance to recreate these delectable treats in the comfort of your own kitchen.
Let's cook with our recipes!
COCOA AND CREAM CAKE
This is a cake that has been made for birthdays for over 50 years in my family. It is 3 layers of dense chocolate cake with a smooth velvety truffle like filling and whipped cream frosting. Sure to please and impress any chocolate lover!
Provided by Engrossed
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Preheat oven to 350°F.
- In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
- Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
- In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
- In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
- At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat.
- Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
- Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
- Chocolate Filling:.
- In a small bowl with an electric mixer, cream butter until smooth.
- Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth.
- Refrigerate until needed and until firmer.
- Frosting:.
- In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency.
- Refrigerate until needed.
- To assemble cake:.
- On a cake platter, place one layer of cake, top side up, spread with half of the filling.
- Invert second cake layer on top of first layer and filling, spread with remaining filling.
- Place the third cake layer top side up over the second layer and filling.
- Frost the top and sides of cake with frosting.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 611.4, Fat 37.2, SaturatedFat 22.7, Cholesterol 181.1, Sodium 401.4, Carbohydrate 67.7, Fiber 3.3, Sugar 44.5, Protein 7.2
COCOA CREAM CAKE
This is a chocolate lover's dream cake, dense with a great filling and a whipped cream frosting. A great birthday cake.
Provided by Anita Hoffman
Categories Cakes
Time 1h
Number Of Ingredients 19
Steps:
- 1. Cake: In a medium bowl, sift cocoa into boiling water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
- 2. Sift together dry ingredients; set aside. In a large bowl, with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, until light and fluffy, about 5 minutes. At lowest speed, beat in alternately starting and ending with flour mixture in fourths and cooled cocoa mixture in thirds. Scrape the sides of the bowl after each addition. Do not over beat.
- 3. Pour batter into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
- 4. Filling: In a small bowl with an electric mixer, cream butter until smooth. Sift in powdered sugar and cocoa; add eggs, and beat until filling is fluffy and smooth. Refrigerate until firmer.
- 5. Frosting: In a medium bowl, combine cream, sifted powdered sugar, and vanilla; beat with mixer on high speed until stiff and and of spreading consistency. Refrigerate.
- 6. Assembling cake: On a cake platter, place one layer of cake, top side up, spread with half of the filling. Invert second cake layer on top of first cake layer, spread with remaining filling. Place the third cake layer, top side up, over the second cake layer. Frost the top and sides of cake with frosting. Refrigerate at least 1 hour before serving. Sprinkle top of cake with chocolate shavings or curls.
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the batter to mix more smoothly and evenly.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
This chocolate cream cake is a delicious and decadent treat that is perfect for any occasion. With its rich chocolate flavor and creamy frosting, this cake is sure to please everyone. Whether you are making it for a special occasion or just for a simple dessert, this chocolate cream cake is sure to be a hit.
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