PERFECT CHOCOLATE CAKE WITH WHIPPED CREAM FILLING
A cake to die for! Three layered chocolate cake with a whipped cream filling between layers and frosted overall with a decadent chocolate frosting. Recipe found on another website.
Provided by Marie
Categories Dessert
Time 1h
Yield 1 3layer cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
- In another bowl, mix together flour, baking soda, salt and baking powder.
- Preheat oven to 350 degrees.
- Grease 3 9" layer cake pans.
- In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
- At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
- Begin and end with flour mixture.
- Do not overbeat.
- Divide evenly in prepared pans and bake for 25 to 30 minutes.
- Cool in pan 10 minutes, then remove and cool on rack.
- For Filling: Whip cream, add sugar and vanilla.
- Beat until thick.
- For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
- Stir over medium heat until smooth.
- Remove from heat and blend in powdered sugar with a whisk.
- In a bowl over ice, beat until it holds its shape.
- To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
- Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
- Place 3rd cake layer on top, top side up.
- Frost sides and top of cake with chocolate frosting.
- Refrigerate for 1 hour or longer before serving.
Nutrition Facts : Calories 1292.5, Fat 71.8, SaturatedFat 43.5, Cholesterol 272.4, Sodium 811.6, Carbohydrate 157.6, Fiber 4.4, Sugar 114.6, Protein 11.9
CHOCOLATE WHIPPED CREAM CAKE
Chocolate fans will love this double chocolate dessert cake!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 4
Steps:
- Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.
Nutrition Facts :
WHITE CHOCOLATE CREAM CAKE
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
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 WHIPPED CREAM FROSTING
If you're looking for the perfect frosting for any sweet recipe, you can't go wrong with this creamy, fluffy Chocolate Whipped Cream Frosting. Our chocolate whipped cream uses just 4 ingredients, so you can easily pull it together while other parts of your dessert are baking or chilling. Check out how to make Chocolate Whipped Cream Frosting in one simple step.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1/12 of Recipe, Sodium 10 mg, Sugar 13 g, TransFat 0 g
CHOCOLATE WHIPPED CREAM ANGEL FOOD CAKE
To make a plain angel food cake extra special, try adding this whip cream mixture to the inside of cake. It is so fluffy and delicious.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.
Nutrition Facts : Calories 175 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE WHIPPED CREAM CAKE
A great chocolate cake with a light (not overly sweet) whipped cream frosting (uses Cool Whip). It is great with a glass of cold milk. Since it is kept in the frig, it is a nice cool dessert for summer as well.
Provided by Margo59
Categories Dessert
Time 50m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- In large mixing bowl, blend cake mix, water, eggs and oil.
- Blend for 3 minutes at medium speed.
- In greased and floured pans; either 2 round (9") or 1 (13 x 9), bake per cake package directed times.
- Cool completely.
- Remove the cake from the round pans, I leave the 13 x 9 cake in the pan.
- Place Cool Whip in a chilled mixing bowl.
- Gradually add the sugar and cocoa.
- Frost cake with chocolate cream mixture.
- Refrigerate 24 hours before serving.
- Time does not reflect frig time.
Nutrition Facts : Calories 278.6, Fat 16.6, SaturatedFat 5.4, Cholesterol 39.7, Sodium 287.8, Carbohydrate 32.2, Fiber 1.2, Sugar 20.1, Protein 3.5
RICH CHOCOLATE CAKE WITH WHIPPED FROSTING
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
- Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
WHIPPED CREAM CAKE II
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
- Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 333 calories, Carbohydrate 47.6 g, Cholesterol 86.1 mg, Fat 14.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 234.3 mg, Sugar 26.9 g
WARM CHOCOLATE CAKE WITH WHIPPED CREAM
Categories Cake Mixer Chocolate Dairy Egg Dessert Bake Valentine's Day Kid-Friendly Oscars Fall Anniversary Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
- Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.
CHOCOLATE CAKE WITH WHIPPED CREAM AND BERRIES
This simple chocolate cake is a favorite of Lucinda Scala Quinn's oldest son, Calder. Topped with whipped cream and sliced strawberries, it makes for an easy and delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer cake
Number Of Ingredients 5
Steps:
- Bake cakes and cool completely.
- Whip the cream to soft peaks, add the sugar and vanilla, and whip again until just stiffened. Do not over mix!
- Slice the top off 1 cake round to make a flat surface. Spread bottom cake round with a thick layer of whipped cream. Top with a layer of half the amount of strawberries. Top with the other cake round and spread with another thick layer of whipped cream. Top with remaining strawberries.
- Slice and serve with any extra whipped cream and berries on the side.
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