Cocoa Cream Cake

1
Anita Hoffman

By
@scent4U

This is a chocolate lover's dream cake, dense with a great filling and a whipped cream frosting. A great birthday cake.
Recipe and photo adapted from Food.com.

Rating:

★★★★★ 1 vote

Serves:
16
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

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  • 1 c
    unsweetened cocoa powder
  • 2 c
    water, boiling hot
  • 3 c
    flour
  • 2 tsp
    baking soda
  • 3/4 tsp
    salt
  • 1/2 tsp
    baking powder
  • 1 c
    butter, softened
  • 2-1/2 c
    sugar
  • 4
    eggs
  • 1-1/2 tsp
    vanilla
  • FILLING

  • 1 c
    unsalted butter, softened
  • 1 c
    powdered sugar
  • 1/2 c
    unsweetened cocoa powder
  • 2
    eggs
  • FROSTING

  • 2 c
    heavy cream
  • 3/4 c
    powdered sugar
  • 1 tsp
    vanilla

How to Make Cocoa Cream Cake

Step-by-Step

  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.

Printable Recipe Card

About Cocoa Cream Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American




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