Cream Filled Chocolate Cake

Introduction

Chocolate cake is a beloved dessert that never goes out of style. It’s rich, indulgent, and often brings a sense of joy to any celebration. Adding a creamy filling creates a delightful contrast to the dense chocolate, making each bite a treat. The Cream Filled Chocolate Cake is perfect for birthdays, anniversaries, or just whenever you want to indulge in something sweet.

Why Make This Recipe

This Cream Filled Chocolate Cake is not only delicious but also a fun baking project. The combination of rich chocolate cake, creamy filling, and luscious ganache makes it a hit with friends and family. Whether you are a seasoned baker or just starting, this cake is easy to make and sure to impress. Plus, it offers a great way to showcase your baking skills at any gathering!

How to Make Cream Filled Chocolate Cake

Making this cake involves simple steps that lead to an impressive dessert. Follow the directions carefully, and soon you will have a mouthwatering cake to enjoy.

Ingredients:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup boiling water
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons milk or cream
1 cup heavy cream
1 cup semi-sweet chocolate chips

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
In a large bowl, beat the softened cream cheese and butter until smooth and creamy with an electric mixer.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Beat in the vanilla extract. Add milk or cream one tablespoon at a time until the desired consistency is reached.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
Remove from heat and pour over the chocolate chips in a heatproof bowl.
Let it sit for 5 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly before using.
Once the cakes are completely cool, place one layer on a serving plate. Spread the cream filling evenly over the first layer.
Place the second cake layer on top of the filling and pour the ganache over the top, allowing it to drip down the sides.
Refrigerate for at least 30 minutes to let the ganache set before serving.

How to Serve Cream Filled Chocolate Cake

Slice the cake into wedges and serve it as a delightful dessert after dinner. It pairs perfectly with coffee or a glass of milk. You can also add some fresh berries or a scoop of ice cream on the side for an extra special touch.

How to Store Cream Filled Chocolate Cake

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the cake. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to 3 months.

Tips to Make Cream Filled Chocolate Cake

Use room temperature ingredients: This helps create a smoother batter.
Don’t skip the baking time: Make sure to check for doneness with a skewer.
Chill your cake layers: This makes frosting easier and helps the ganache set nicely.

Variations

You can add different flavors to the cream filling, such as almond or mint extract. You might also try using dark chocolate chips for the ganache for a richer flavor.

FAQs

1. Can I use a different type of flour?
Yes, you can use cake flour instead of all-purpose flour for a lighter texture.

2. How can I make this cake without buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5-10 minutes.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in the fridge. Assemble the cake just before serving for the best texture.

Now you have all the information needed to make this delicious Cream Filled Chocolate Cake. Enjoy baking and savoring every bite!