Chocolate Cake with Cream Filling
Who can resist a rich and moist chocolate cake? This Chocolate Cake with Cream Filling is a delightful dessert that brings together the best of both worlds: a fudgy chocolate cake and a fluffy cream filling. Perfect for celebrations or a cozy night in, this recipe is sure to satisfy any sweet tooth. Let’s dive into making this delicious treat!
Why make this recipe?
This cake is not only delicious but also versatile. It’s perfect for birthdays, anniversaries, or just because you have a craving for something sweet. The combination of chocolate cake with a creamy filling creates a balance of flavors that is simply irresistible. Plus, it’s relatively easy to make, making it a great choice for bakers at any skill level.
How to prepare Chocolate Cake with Cream Filling
Ingredients:
- 1 3/4 cups all-purpose flour 🌾
- 3/4 cup unsweetened cocoa powder 🍫
- 2 tsp baking powder 🥄
- 1 1/2 tsp baking soda 🥄
- 1/2 tsp salt 🧂
- 1 cup granulated sugar 🍬
- 1/2 cup brown sugar 🍂
- 2 large eggs 🥚
- 1/2 cup vegetable oil 🛢️
- 1 cup milk 🥛
- 1/2 cup hot water or coffee ☕
- 2 tsp vanilla extract 🌱
- 1 cup heavy whipping cream, cold 🍶
- 3 tbsp powdered sugar 🍚
- 1 tsp vanilla extract (for filling) 🌱
- Optional: 100g cream cheese 🧀
- Optional toppings: Chocolate ganache, fresh berries 🍓, shaved chocolate or cocoa powder 🍫
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, milk, hot water (or coffee), and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the cream filling. In a mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cakes are cooled, place one layer on a serving plate. Spread the cream filling evenly on top. If using cream cheese, mix it into the filling for added flavor.
- Top with the second cake layer.
- Optional: Decorate the top with chocolate ganache, fresh berries, shaved chocolate, or cocoa powder if desired.
How to serve Chocolate Cake with Cream Filling
Slice the cake into generous pieces and serve it as-is or with a scoop of ice cream for added indulgence. This cake pairs wonderfully with a cup of coffee or a glass of milk!
How to store Chocolate Cake with Cream Filling
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to a week. If you’ve used perishable toppings, prioritize refrigerating it.
Tips for preparing Chocolate Cake with Cream Filling
- Make sure the eggs and milk are at room temperature for better mixing.
- For a richer chocolate flavor, use dark cocoa powder.
- If the cream filling isn’t thick enough, beat it a little longer until it reaches stiff peaks.
Variations
- Peanut Butter Filling: Mix in some creamy or crunchy peanut butter with your heavy cream for a unique twist.
- Mocha Flavor: Add a teaspoon of instant coffee to the batter for a coffee-chocolate combination.
FAQs
1. Can I use a different type of flour?
Yes! You can experiment with cake flour or gluten-free flour blends, but keep in mind that it might change the texture slightly.
2. What can I use instead of heavy whipping cream?
You can use coconut cream for a dairy-free option, or whipped topping as an alternative.
3. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready!
Enjoy making this delightful Chocolate Cake with Cream Filling, and savor every bite! 🍰✨