Monday, September 26, 2022

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Chocolate Cream Cake – My Cake Faculty


Calling all chocolate lovers! This heavenly Chocolate Cream Cake consists of three moist chocolate cake layers stuffed with selfmade chocolate pastry cream, and frosted with chocolate cream cheese frosting.

This decadent Chocolate Cream Cake consists of moist homemade chocolate cake layers with chocolate pastry cream filling and chocolate cream cheese frosting!

In case you love chocolate desserts, you’re going to fall in love with this recipe!

Make Chocolate Cream Cake

At this time, we’re utilizing our scratch Chocolate Bitter Cream Cake recipe, however be happy to swap in any of your favourite chocolate truffles (our basic chocolate cake, & chocolate velvet cake recipes are nice decisions too)!

This moist chocolate cake is delicate, fluffy, and has a beautiful texture. You’ll adore it! The recipe requires the Reverse Creaming Methodology of blending which implies that we are going to be including the elements in a distinct order than traditional.

Yow will discover the total, printable chocolate cream cake recipe additional down on this post- however here’s a fast rundown of our steps!

  1. Preheat oven to 325 levels. Grease and flour three 8 or 9 inch pans.
  2. Add Dry Components: Add dry elements to the bowl of your mixer and blend for one minute to mix (sugar, flour, cocoa, baking soda, baking powder, and salt)
  3. Butter: Add the unsalted butter a couple of slices at a time and blend till it reaches a crumbly, sandy texture. Watch out to not over-mix past “sandy” consistency.
  4. Moist Components (minus the espresso) In one other bowl, mix bitter cream, eggs, milk, and vanilla. Utilizing a fork, combine collectively. That is your whole moist elements aside from the espresso, it will likely be added to the batter later.
  5. Add Half of Egg Combination: Set a timer for 1 ½ minutes and SLOWLY add half of your egg combination to your butter/flour combination whereas mixing. Begin mixer on low velocity then enhance to medium for the rest of the 1 ½ minutes. Do Not Combine Above Medium Velocity.
  6. Add Half of Remaining Egg Combination: Cease mixer, scrape the perimeters and backside of bowl, and add half of the remaining egg combination. Combine on medium velocity for 20 seconds.
  7. Add Final of Egg Combination: Remaining Mixing Cease mixer, scrape down the perimeters if mandatory, and add the final of the egg combination. Combine for 20 extra seconds on medium velocity.
  8. Espresso: Slowly add HOT espresso and mixing for 30 seconds to mix. Batter shall be runny however that’s okay!

This recipe makes plenty of cake batter–about 9 1/2 cups. Pour into 3 ready 8″ or 9″ pans and bake at 325 levels for 25 to half-hour or till the middle of the cake springs again to the contact and a toothpick comes out clear.

*If baking in 8 inch cake pans, you’ll be able to pour a couple of cupcakes additionally should you’d like- you’ll have loads of batter.

For the Chocolate Pastry Cream

This chocolate pastry cream is a dreamy chocolate custard that’s ready on the stovetop, and is a mix of sugar, cornstarch, egg yolks, milk, and chocolate (we used semi-sweet). 

We’ve made pastry cream fillings earlier than, however by no means as a chocolate filling! We made Vanilla Pastry Cream for our Boston Cream Pie, and a Banana Pastry Cream for our Banana Cream Cake. They’re all so good, we predict you’re going to like the chocolate model!

  1. In a medium dimension bowl combine the sugar, cornstarch and egg yolks till mixed.
Combining sugar, cornstarch egg yolk
  1. In a saucepan over medium warmth, deliver milk to a simmer ( don’t boil).  
  2. Pour roughly 1 cup of the heated milk into combination of sugar, cornstarch and yolks. Rapidly whisk or stir  to stop the egg yolks from cooking.
  1. When that is throughly mixed, pour again into the saucepan and stir.   Have the saucepan on low to medium low warmth.
  2. Add the chocolate items and stir continuously till the chocolate melts and the combination begins to thicken.  This may increasingly take 5 to 10 minutes.  Stir continuously so it is not going to keep on with the underside of the pan.
Chocolate Pastry Cream
  1. When the combination thickens take away from the warmth and stir within the butter and vanilla.  Keep in mind it would thicken additional because it cools.
Chocolate Pastry Cream Cooking
  1. Pour right into a dish to chill.  Permit to chill a bit then cowl with plastic wrap, urgent it onto the highest of the pastry cream to keep away from a pores and skin forming.  Chill for two to three hours earlier than utilizing. 
Chocolate Cream Cake- Cooling
  1. This chocolate filling could be refrigerated for 3 days, it makes 2 cups.
Bowl of Chocolate Pastry Cream

Chocolate Cream Cheese Frosting

We love cream cheeses frostings, and this Chocolate Cream Cheese Frosting is certainly one of our favorites! It’s creamy, scrumptious, and pipes nice too!

This recipe is an easy mixture of cream cheese, powdered sugar, unsweetened cocoa powder, and vanilla extract.

As with all cream cheese frosting, it’s a bit on the softer facet. For that reason, we prefer to refrigerate the freshly made batch for 10-Quarter-hour earlier than frosting our cake.

Additionally, if at any if you find yourself adorning the cake, the frosting turns into tough to work with, simply pop the bowl, the piping bag, or the entire cake within the fridge (or freezer for about 10-Quarter-hour) as wanted.

Chocolate Cream Cheese Frosting

Assembling the Chocolate Cream Cake

This cake may be very easy to place collectively. Since we’re working with a barely softer filling, we piped a dam or our cream cheese frosting utilizing a piping bag with the tip snipped away (you may additionally use a ziplock bag with the nook snipped away).

The aim of the dam is to maintain the filling from escaping when the layers are stacked.

Let’s get Began!

Place the primary chocolate cake layer in your cake plate or pedestal.

Pipe a dam of buttercream across the fringe of the cake layer (about 1/4-1/2 inch from the sting). Unfold the chocolate cream filling throughout the dam.

Chocolate Cream Cake- Adding the Filling

Place the second cake layer on prime, and repeat. Then prime with the third cake layer. Fill in any gaps between the cake layers with frosting after which crumb coat the cake! (The crumb coat is a skinny layer of frosting).

I all the time chill my crumb coated cake within the freezer for about Quarter-hour earlier than making use of the ultimate coat of frosting. That is particularly useful when working with softer fillings or frostings because it helps to agency every thing up for the adorning course of (no shifting cake layers)!

Adorning the Chocolate Cream Cake

You possibly can embellish the chocolate cream cake nonetheless you want! After making use of a second layer of frosting across the sides of the cake, I combed the frosted cake so as to add a little bit of curiosity.

Decorating the Chocolate Cream Cake

Subsequent, I piped a sample of piped shells across the prime fringe of the cake utilizing a big star (1M) piping tip, and added dots on prime with a spherical piping tip 4.

Decorating the Chocolate Cream Cake

Does this Cake have to be Refrigerated?

Sure, due to the chocolate pastry cream filling and chocolate cream cheese frosting, this cake ought to be refrigerated.

For finest style and texture, take away the cake from the fridge 2-3 hours earlier than serving in order that it has time to melt and heat up a bit ;0)

Chocolate Cream Cake

Thanks for stopping by! Be certain that to go away a remark or photograph beneath should you give this recipe a attempt. We hope that you just take pleasure in it!

Chocolate Cream Cake Slice

Extra Chocolate Muffins!

We’ve made so many chocolate truffles through the years! Be certain that to take a look at these favorites from our Recipes part!

Yow will discover our full roundup of favorites right here: 50+ of the BEST Chocolate Cake Recipes!

Chocolate Cake from Scratch

Chocolate Bitter Cream Cake- Doctored Combine

Almond Pleasure Cake

German Chocolate Cake

Milk Chocolate Cake

Double Chocolate Pound Cake

Chocolate Tiramisu Cake

Chocolate Cream Cake

Moist chocolate cake layers are stuffed with a luscious selfmade chocolate pastry cream, and frosted with chocolate cream cheese frosting on this wonderful dessert!

Components

  • 2 cups (400g) granulated sugar
  • 2 3/4 cups (322g) All Goal Flour
  • 1 cup (82g) unsweetened cocoa powder (not Dutch processed)
  • 2 teaspoons (10g) Baking Soda
  • 1/2 teaspoon (2g) Baking Powder
  • 1/2 teaspoon (2g) Salt
  • 1 stick + 5 Tablespoons (185g) Unsalted Butter (I sliced the butter into 1 inch items onto waxed paper leaving on the countertop for 8 to 10 minutes. It should nonetheless be fairly cool when including to the dry elements. It’s best to have the ability to make a fingerprint while you press the butter. If it turns into too delicate, simply refrigerate for a couple of minutes.)
  • 1 cup (242g) Bitter Cream
  • 1 c. (220g) Milk
  • 4 eggs room temperature
  • 1 teaspoon (4g) vanilla
  • 1 cup (220g) Sizzling Espresso

Chocolate Cream Filling

  • 1/2 cup (100g) sugar
  • 3 Tablespoons (27g) cornstarch (cornflour in UK)
  • 4 egg yolks
  • 2 cups (484g) entire milk (you may additionally use half and half)
  • 4 ounces (113g) semi-sweet or darkish chocolate baking bar, chopped into smaller items for simpler melting
  • 2 teaspoons (14g) butter
  • 2 teaspoons (8g) vanilla extract

Chocolate Cream Cheese Frosting

  • 2 sticks (1 cup) (226g) unsalted butter, softened
  • 2 teaspoons (8g) vanilla extract
  • 6 to six 1/2 cups (690g to 747g) powdered sugar
  • 1/4 cup (20g) cocoa frivolously spoon into cup and stage
  • 2 (8oz) packages cream cheese (whole weight 452g) I take advantage of full fats cream cheese.

Directions

  1. Preheat oven to 325 levels. Grease and flour three 8 or 9 inch pans. This recipe makes use of the Reverse Creaming Methodology of Mixing.
  2. Add dry elements to the bowl of your mixer and blend for one minute to mix (sugar, flour, cocoa, baking soda, baking powder, and salt)
  3. Add butter a couple of slices at a time and blend till it reaches a crumbly, sandy texture. Watch out to not over-mix past “sandy” consistency.
  4. In one other bowl, mix bitter cream, eggs, milk, and vanilla. Utilizing a fork, combine collectively. That is your whole moist elements aside from the espresso, it will likely be added to the batter later.
  5. Set a timer for 1 ½ minutes and SLOWLY add half of your egg combination to your butter/flour combination whereas mixing. Begin mixer on low velocity then enhance to medium for the rest of the 1 ½ minutes. Do Not Combine Above Medium Velocity.
  6. Cease mixer, scrape the perimeters and backside of bowl, and add half of the remaining egg combination. Combine on medium velocity for 20 seconds.
  7. Cease mixer, scrape down the perimeters if mandatory, and add the final of the egg combination. Combine for 20 extra seconds on medium velocity.
  8. Slowly add HOT espresso and mixing for 30 seconds to mix. Batter shall be runny however that’s okay!

This recipe makes about 9 1/2 cups of batter. Pour into 3 ready 8 or 9″ pans and bake at 325 levels for 25 to half-hour or till the middle of the cake springs again to the contact and a toothpick comes out clear. (If utilizing 8 inch pans, you can also make a couple of cupcakes too if you would like!)

Chocolate Cream Filling

  1. In a medium dimension bowl combine the sugar, cornstarch and egg yolks till mixed.
  2. In a saucepan over medium warmth, deliver milk to a simmer ( don’t boil).  
  3. Pour roughly 1 cup of the heated milk into combination of sugar, cornstarch and yolks. Rapidly whisk or stir  to stop the egg yolks from cooking.
  4. When that is throughly mixed, pour again into the saucepan and stir.   Have the saucepan on low to medium low warmth.
  5. Add the chocolate items and stir continuously till the chocolate melts and the combination begins to thicken.  This may increasingly take 5 to 10 minutes.  Stir continuously so it is not going to keep on with the underside of the pan.
  6. When the combination thickens take away from the warmth and stir within the butter and vanilla.  Keep in mind it would thicken additional because it cools.
  7. Pour right into a dish to chill.  Permit to chill a bit then cowl with plastic wrap, urgent it onto the highest of the pastry cream to keep away from a pores and skin forming.  Chill for two to three hours earlier than utilizing.  This may be refrigerated for 3 days. Makes 2 cups

Chocolate Cream Cheese Frosting

  1. Reduce the butter into slices and add to the bowl of your mixer. Beat on low to medium velocity till the butter is softened and clean.
  2. Add cocoa and blend till blended.
  3. Reduce the cream cheese into items and add to the butter, beating at low to medium velocity till included.
  4. Add the vanilla. Regularly add the powdered sugar beating on low velocity till blended.
  5. Improve mixing velocity to medium and beat till fluffy, do not over beat. If crushed too lengthy it would turn into very delicate. If this occurs, simply refrigerate for 10 to fifteen minutes.
  6. This frosting will pipe finest if used whereas nonetheless very cool. You may make it prematurely, refrigerate and when prepared to make use of let it soften barely (don’t microwave) and remix.
  7. Will frost a 3 layer 8 or 9 inch cake.

Assembling the Cake

  1. Place the primary chocolate cake layer on the cake plate or pedestal. We prefer to pipe a dam of frosting across the edge utilizing a piping bag with the tip snipped away.
  2. Unfold on the chocolate pastry cream filling throughout the dam and prime with the second cake layer. (The aim of the dam is to maintain the filling from escaping). Repeat the steps. Prime with the third cake layer and frost the cake!
  3. We prefer to frost a skinny (crumb coat) of frosting over the cake earlier than chilling for about Quarter-hour within the freezer to agency every thing up. Then, apply the second coat of frosting and embellish. We used a cake comb for our cake, and piped the border with a big 1M star tip.
  4. This cake must be refrigerated due to the filling and frosting. Take away from the fridge 2-3 hours earlier than serving for finest style and texture.

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