Chocolate Cake With Cream Filling Recipe
Description
This chocolate cake with cream filling recipe is sure to impress your guests! Its rich, chocolatey flavor is balanced out by a creamy, sweet filling, making it a great choice for any occasion. The cake is super moist and fluffy, and the cream filling adds a delightful texture and flavor. Whether you’re looking for the perfect birthday cake or something to bring to a party, this recipe is sure to be a hit. Plus, it’s easy to make and doesn’t require any special ingredients, so you can whip it up in no time!
Ingredients
For the cake:
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
For the filling:
• 1/2 cup butter, softened
• 3 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
3. In a large bowl, beat together the melted butter and sugar until creamy. Add the eggs one at a time, beating until fully incorporated. Slowly add the buttermilk and vanilla extract, and mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
6. To make the filling, beat together the butter and powdered sugar until creamy. Slowly add the heavy cream and vanilla extract, and beat until light and fluffy. Spread half of the filling onto one of the cooled cakes, then top with the other cake. Spread the remaining filling over the top and sides of the cake.
Notes
• Be sure to use softened butter for the filling, not melted. If the butter is too soft, it will be too runny and won’t hold its shape.
• If you don’t have buttermilk on hand, you can substitute with regular milk combined with a tablespoon of white vinegar or lemon juice.
• For a richer flavor, try adding a tablespoon of espresso powder to the cake batter.
Nutrition
This chocolate cake with cream filling recipe is an indulgent treat that should be enjoyed in moderation. Each serving contains approximately:
• Calories: 745 cal
• Fat: 33 g
• Carbs: 107 g
• Protein: 7 g
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