Burning Love Chocolate Cream Cake
photo by lisasol
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
1 two layer nine inch cake
- Serves:
- 8-12
ingredients
-
For cake
- 3 unsweetened chocolate squares
- 2 1⁄4 cups sifted flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 2 1⁄4 cups firmly packed light brown sugar
- 3 eggs
- 1 1⁄2 teaspoons vanilla
- 1 cup sour cream
- 1 cup boiling water
-
For Whipped Cocoa Cream
- 2⁄3 cup confectioners' sugar
- 1 teaspoon vanilla
- 1 pint heavy cream
- 1⁄2 cup unsweetened cocoa powder
directions
- Melt chocolate in a small bowl over hot (hot boiling) water and cool.
- Grease and flour two 9x11/2-inch pans.
- Tap out excess flour.
- Sift flour, baking soda and salt onto waxed paper.
- Preheat oven to 350°.
- Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
- Beat in vanilla and cooled chocolate.
- Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
- Stir in water (Batter will be thin).
- Pour into pans.
- Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
- Cool in pans 10 minutes, then turn on wire racks and cool completely.
- Split each layer in half crosswise to make 4 thin layers.
- Fill and frost with Whipped Cocoa Cream.
- Refrigerate.
- To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
- Whip ingredients in chilled medium bowlwith chilled beaters until stiff.
- You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made this cake for my boyfriend, and it was delicious. I didn't have cocoa powder for the whipped cream, so I just grated some dark chocolate and used that instead. Pictures are attached. Decorated it with chocolate shavings and strawberries. <br/><br/>I also chopped up strawberries and mixed them in with the cream I used for the filling in between layers. So good!<br/><br/>Tip - this cake is much better at room temperature. The first slice I had was when I took it out of the fridge and the cake was a little dry. I had more the next morning, and had left the cake out on the counter. It was so much better!
-
This is the most delicious cake i've ever made! Made it for my husband's birthday and my entire family raved about the cake. It's light & fluffy with just the right amount of sweetness. I used Milk Chocolate instead of unsweetened squares. The icing is excellent!! Will be making this cake a lot in the future.
-
I made this for my boyfriend's birthday and I was a little diappointed with this cake. The cake seemes a little chalky to me, despite using good quality chocolate. And I was careful not to overmix the topping, but I didn't like the texture that it had. It's wasn't as fluffy or smooth as I would have liked. I may try this cake again and make some adjustments.
-
made this cake into a 4 layer 9" round last nite. added the extra square of semi-sweet chocolate in... added 60% bittersweet ghiradelli morsels into the layers/batter... and when frosted, drizzled melted semi-sweet chocolate all over and toffee chips to lightly garnish perimeter of cake top. DECADENT! I'm quite the chocoholic myself.
see 3 more reviews
Tweaks
-
Made this cake for my boyfriend, and it was delicious. I didn't have cocoa powder for the whipped cream, so I just grated some dark chocolate and used that instead. Pictures are attached. Decorated it with chocolate shavings and strawberries. <br/><br/>I also chopped up strawberries and mixed them in with the cream I used for the filling in between layers. So good!<br/><br/>Tip - this cake is much better at room temperature. The first slice I had was when I took it out of the fridge and the cake was a little dry. I had more the next morning, and had left the cake out on the counter. It was so much better!
-
This is the most delicious cake i've ever made! Made it for my husband's birthday and my entire family raved about the cake. It's light & fluffy with just the right amount of sweetness. I used Milk Chocolate instead of unsweetened squares. The icing is excellent!! Will be making this cake a lot in the future.
RECIPE SUBMITTED BY
Steve P.
United States