Chocolate Cream Cake Recipes

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CHOCOLATE CAKE WITH CREAM FILLING



Chocolate Cake with Cream Filling image

This three layer chocolate cake has a whipped cream filling and chocolate icing. Perfect dessert for any special occasion.

Provided by Christin Mahrlig

Categories     Dessert

Time 1h15m

Number Of Ingredients 18

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 1/2 cups sugar
1/2 teaspoon vanilla extract
4 eggs
1 cup very cold heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup butter, (softened)
3 1/2 cups confectioners' sugar
1/4 cup cocoa powder
1/3 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
  • Place the 1 cup cocoa powder in a medium bowl and pour the boiling water over it. Stir with a fork until smooth and set aside to cool.
  • In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk to mix well.
  • In the large mixing bowl of an electric mixer, beat butter and sugar on high speed until smooth.
  • Add vanilla and eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary.
  • Add flour mixture in 4 batches, beating just until combined.
  • Add cocoa mixture in 3 additions, stopping to scrape down the sides of the bowl. Once batter is smooth, turn mixer off and divide evenly between the 3 prepared pans.
  • Place in oven and bake for 25 to 30 minutes or until top of cake springs back when lightly touched.
  • Place cake pans on a wire rack and let cakes cool in pans for 10 minutes. Remove cakes from pans and place back on wire rack to cool completely.
  • To make filling, place heavy cream, confectioners' sugar and vanilla in a medium bowl and beat with an electric mixer until thick. Refrigerate until needed.
  • To make frosting, place butter in bowl of electric mixer and beat until smooth. Add 1 cup of confectioners' sugar and beat until combined. Add half of the cream with the mixer on low and then remaining ingredients, including what is left of cream. Turn mixer to high and beat until smooth.
  • Spread whipped cream between the cake layers and frosting on sides and top of cake. Store leftovers in refrigerator.

CHOCOLATE CREAM FILLED CAKE



Chocolate Cream Filled Cake image

A chocolate cake with creamy filling and a white and dark chocolate glaze make this an especially attractive dessert recipe.

Provided by Land O'Lakes

Categories     Cake     Cream     Sweet     Baking     Dairy     Dessert

Yield 16 servings

Number Of Ingredients 19

Filling
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 large Land O Lakes® Egg
1 teaspoon vanilla
Cake
2 cups all-purpose flour
1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup Land O Lakes® Butter softened
3 large Land O Lakes® Eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla
Glaze
2 ounces white chocolate
2 teaspoons shortening
1/4 cup real semi-sweet chocolate chips

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
  • Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until smooth; set aside.
  • Combine all cake ingredients in another bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
  • Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.
  • Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, 1-2 minutes or until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.

Nutrition Facts : Calories 300 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 39 grams, Fiber 0 grams, Sugar grams, Protein 5 grams

CHOCOLATE ITALIAN CREAM CAKE



Chocolate Italian Cream Cake image

A chocolaty take on the classic Italian cream cake.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 10

Number Of Ingredients 17

½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
½ cup butter
¼ cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
  • Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
  • Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
  • Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
  • Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
  • To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g

CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16-20 servings.

Number Of Ingredients 14

1 package devil's food cake mix (regular size)
1-1/4 cups sugar
5 tablespoons all-purpose flour
3/4 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
GLAZE:
1 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1 cup cold water
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE BUTTERCREAM CAKE



Chocolate Buttercream Cake image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 18 to 20 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 1/2 cups good cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
1 recipe Orange Buttercream, recipe follows

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • 2 cups sugar
  • 2/3 cup water
  • 6 extra-large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons Triple Sec or other orange liqueur
  • 1 tablespoon orange food coloring
  • Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
  • Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
  • With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
  • Yield: 6 cups

WHITE CHOCOLATE CREAM CAKE



White Chocolate Cream Cake image

The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.

Provided by MCLISA

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 8

Number Of Ingredients 13

3 (1 ounce) squares white chocolate, chopped
2 ¼ cups all-purpose flour
1 ½ cups white sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ⅔ cups heavy cream
3 eggs
1 teaspoon almond extract
3 (1 ounce) squares white chocolate, chopped
3 ½ cups confectioners' sugar
¼ cup butter, softened
4 tablespoons water
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
  • In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
  • In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

Nutrition Facts : Calories 851.3 calories, Carbohydrate 133.2 g, Cholesterol 157.3 mg, Fat 33.1 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 19.8 g, Sodium 352.8 mg, Sugar 103.9 g

CHOCOLATE CREAM CHEESE POUND CAKE



Chocolate Cream Cheese Pound Cake image

This is a recipe from Paula Deen that appeared on bakeorbreak.com when I was searching for a chocolate cake. I loved the idea of a chocolate cake with cream cheese in the batter! I substituted half the butter with vegetable oil just because I was running out of butter but it still turned out very rich. My 2 and 4 yr old boys were fighting over the crumbs it was so good!

Provided by spicytunaroll

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup cocoa

Steps:

  • Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
  • Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
  • In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
  • Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

EASY CHOCOLATE CAKE



Easy Chocolate Cake image

If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Fudgy Chocolate Glaze
Sweetened whipped cream, for serving (optional)
Chocolate shavings, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
  • In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
  • Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.

CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 10 servings

Number Of Ingredients 9

1/4 cup/60 ml Cognac or rum
1/4 cup/60 ml espresso
16 ounces/460 g bittersweet chocolate, broken into pieces
1 tablespoon pure vanilla extract
6 eggs
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf, optional
Whipped heavy cream, slightly sweetened, for serving

Steps:

  • Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
  • Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
  • Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
  • Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
  • In a separate bowl, whip the cream into peaks.
  • Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
  • Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

CHOCOLATE CREAM CHEESE CAKE



Chocolate Cream Cheese Cake image

Yield 24

Number Of Ingredients 15

1 (15.25 ounce) Devil's Food Cake Mix
1 (3.4 ounce) instant chocolate pudding mix
3/4 cup hot water
3/4 cup vegetable oil
1 teaspoon vanilla
4 eggs
1 (8 ounce) package cream cheese (softened)
1/2 cup sugar
1 egg
3/4 cup mini semi sweet chocolate chips
1/2 cup butter (softened to room temp)
4 Tablespoons cocoa
2-3 Tablespoons milk
1 teaspoon vanilla
3-4 cups powdered sugar

Steps:

  • Heat oven to 350 degrees. Lightly grease and flour the bottom only of a 9 x 13 inch glass baking dish.
  • In a large mixing bowl combine the cake mix, pudding mix, water, vegetable oil, vanilla, and eggs.
  • Mix on low for about 30 seconds, and then on medium speed for about 2 minutes.
  • Pour cake batter into prepared pan.
  • In another large mixing bowl, beat the cream cheese, sugar, and egg with hand mixer on medium speed until smooth and creamy.
  • Fold in the chocolate chips.
  • Spoon the cream cheese filling by tablespoonfuls over the batter.
  • Using a table knife, swirl the cream cheese batter back and forth, then turn the pan and swirl it in the opposite direction. When swirling the cream cheese batter, be sure it goes down into the cake batter, not just on the surface.
  • Bake for 35-40 minutes or until a toothpick inserted comes out clean.
  • Cool completely before frosting.
  • In a medium sized bowl, beat together the butter, cocoa, milk, vanilla, and powdered sugar until until creamy and well blended.
  • Frost the cooled cake.

Nutrition Facts : Servingsize 1 serving, Calories 6848 kcal, Fat 290 g, SaturatedFat 96 g, Cholesterol 201 mg, Sodium 5420 mg, Carbohydrate 1064 g, Sugar 893 g, Protein 64 mg

CREAM-FILLED CHOCOLATE CAKE



Cream-Filled Chocolate Cake image

I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.-Linda Hartsell, Apple Creek, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16-20 servings.

Number Of Ingredients 13

1 package chocolate cake mix (regular size)
5 tablespoons all-purpose flour
1-1/4 cups milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
Pinch salt
FROSTING:
1/2 cup butter, softened
1/4 cup baking cocoa
1 teaspoon vanilla extract
3 cups confectioners' sugar
4 to 5 tablespoons hot water

Steps:

  • Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE CREAM CHEESE CAKE



Chocolate Cream Cheese Cake image

Make and share this Chocolate Cream Cheese Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 20

2 cups sugar
1 cup oil
2 large eggs, beaten lightly
2 teaspoons vanilla
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cocoa, measured then sifted
3 cups flour
1 cup sour milk or 1 cup buttermilk
1 cup warm, brewed coffee
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup miniature semisweet chocolate chips
1 cup confectioners' sugar
3 unsweetened chocolate squares, melted and cooled
2 tablespoons unsalted butter
hot water (to thin if needed)

Steps:

  • Preheat oven to 350 F.
  • Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
  • Combine sugar, oil and eggs.
  • Beat for one minute until smooth.
  • Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
  • Set batter aside.
  • For filling, cream sugar with cream cheese.
  • Add vanilla, egg and chocolate chips.
  • Blend until smooth.
  • Ladle half of batter into pan.
  • Spoon filling evenly over this layer.
  • Cover with remaining batter.
  • Bake for 70 minutes or until cake tests done.
  • Top should spring back when touched.
  • Let cake cool at least 30 minutes before removing from pan.
  • If cake sticks, place on a warm burner to loosen up and help release cake.
  • Cake will firm up as it comes to room temperature.
  • For glaze, combine all ingredients to form a pourable liquid.
  • Thin with hot water if necessary.
  • Pour over cooled cake.
  • This cake freezes well and keeps for several days covered at room temperature.

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From eatlittlebird.com


DARK CHOCOLATE AND CREAM CHEESE CAKE RECIPE
Nov 14, 2019 - Welcome our new food blogger Katja, who is going share her recipes made with fresh, whole ingredients. Trust us, you'll want to make this decadent cheesecake.
From pinterest.ca


CHOCOLATE STRAWBERRY RECIPE | MASALA MORNINGS | SHIREEN ANWER
2022-06-09 Method. Beat 4 eggs and half cup sugar till double in volume about 10-12 mins, fold in the dry ingredients very gently, lastly fold in the oil. Now put mixture in two 8 inches greased and paper lined sandwich pan, bake on 180 d for 20-25 mins, remove, put one in a platter, brush with sugar syrup, then beat cream stiff, mix with strawberry puree ...
From dailymotion.com


35+ EASY CAKE FILLING RECIPES • THE THREE SNACKATEERS
2022-06-08 Quick and Easy Chocolate Ganache. This rich, decadent chocolate ganache recipe only needs 2 ingredients: heavy cream and chocolate. You can also add butter for more richness, corn syrup for shine or other flavorings. For filling a cake, you can use the ganache as-is or whip it into a frosting.
From threesnackateers.com


DEATH BY CHOCOLATE BUNDT CAKE - I AM BAKER
2021-12-16 Spray a 10-inch bundt pan with nonstick cooking spray. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk. Pour the wet ingredients into the dry ingredients and stir to combine.
From iambaker.net


CHOCOLATE WHIPPED CREAM CAKE - ONE SWEET APPETITE
2021-04-06 For the Cake: Preheat your oven to 350 degrees. Line two cake pans with flour or 2 muffin tins with paper liners. Cream together the butter with the brown sugar. Add the eggs one at a time followed by the vanilla and melted chocolate. Whisk together the flour, cornstarch, baking soda, salt, and baking powder.
From onesweetappetite.com


BOSTON CREAM CAKE WITH CHOCOLATE GANACHE | THE RECIPE CRITIC
2021-02-13 Grease and line the bottom of two 8” cake pans with parchment paper, grease the top of the parchment paper and the side of the cake pans. Sprinkle flour on the side of the cake pan and tap out the excess. Set aside. In a small mixing bowl, sift together flour, sugar, salt, baking powder and baking soda.
From therecipecritic.com


CHOCOLATE SWISS ROLL CAKE RECIPE| ROLL CAKE RECIPE| CHOCOLATE GLAZE ...
Chocolate swiss roll cake recipe| Roll cake recipe| chocolate glaze swiss roll| chocolate cake roll| whipping cream roll cake| seasonings#swissrollrecipe #sw...
From youtube.com


CHOCOLATE CREAM ROLL | KING ARTHUR BAKING
Preheat the oven to 350°F. Line a 9 1/2" x 14" jelly roll pan with parchment paper and spray with non-stick vegetable oil spray.. To make the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt, and extracts. Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture. Whisk together the oil and buttermilk and fold in, stirring ...
From kingarthurbaking.com


CHOCOLATE SOUR CREAM CAKE - COMPLETELY DELICIOUS
2020-05-27 Use a fine mesh strainer to sift flour, sugar, cocoa, baking soda, and salt into a large bowl. 2. Whisk wet ingredients. In a separate bowl, whisk together the sour cream, vegetable oil, eggs, and coffee. 3. Add wet to dry. Pour wet ingredients into the bowl with dry ingredients and whisk until just combined.
From completelydelicious.com


20 CHOCOLATE CAKE MIX RECIPES YOU’LL LOVE - INSANELY GOOD
2022-06-05 2. Cake Mix Brownies. Brownies are already a breeze to make, but if you use a boxed chocolate cake mix, it gets even easier. This is the perfect recipe if you’re feeling extra lazy, or just don’t have the time to bake from scratch. These brownies only require 5 basic ingredients and 5 minutes of prep.
From insanelygoodrecipes.com


CHOCOLATE ICE CREAM CAKE - OLIVIA'S CUISINE
2016-08-10 Preheat oven to 350F degrees and butter and flour a 9X13 cake pan. Sift together the flour, baking powder and salt into a bowl. Using a spoon, mix well to combine. Reserve. Using a stand mixer, beat the butter and sugar until pale and fluffy. Then, add the eggs, one at a time, beating well in between additions.
From oliviascuisine.com


CHOCOLATE SOUR CREAM CAKE | RECIPES - HERSHEYLAND
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. 2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
From hersheyland.com


CHOCOLATE SOURED CREAM CAKE RECIPE | WOMAN AND HOME MAGAZINE
2022-06-01 Instructions. 1. Heat the oven to 170°C. Sift the flours, cocoa powder, bicarbonate of soda and baking powder in a large bowl. 2. In a large jug, whisk together the eggs, maple syrup, milk and coconut oil until combined.
From womanandhomemagazine.co.za


BROWNIE CAKE POPS (VIDEO) - GLUESTICKS BLOG
4 hours ago Scoop balls of brownies using a medium cookie scoop (1.5"). Roll into a bowl using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper. Insert a lollipop stick into the center of each brownie ball. Freeze for 1 1/2 hours. Place chocolate candy melts in a microwave-safe bowl.
From gluesticksblog.com


27 CHOCOLATE CAKE RECIPES - THE SPRUCE EATS
2022-03-17 The Spruce / Sonia Bozzo. Vegan guests can enjoy this guilt-free chocolate cake that replaces the usual butter and eggs with silken tofu and almond milk, with a little maple syrup for added sweetness. The result is a delicious, dense cake that is suitable for vegan diets. Continue to 25 of 27 below. 25 of 27.
From thespruceeats.com


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