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Homemade Chocolate Cake with Cream Filling photo

Chocolate Cake with Cream Filling

This Chocolate Cake with Cream Filling is a showstopper! Layers of rich chocolate cake meet a light, creamy filling for a heavenly dessert experience.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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, softened
  • 2 1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 4 units eggs
For the Cream Filling:
  • 1 cup very cold heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
For the Frosting:
  • 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

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • 9-inch Round Cake Pans
  • Cooling rack
  • Electric mixer
  • Offset spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your 9-inch round cake pans by greasing and lightly flouring them to prevent sticking.
  2. Step 2: In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk together until well combined and set aside.
  3. Step 3: In a separate bowl, mix the boiling water and cocoa powder. Stir until the cocoa is completely dissolved.
  4. Step 4: In a large mixing bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  5. Step 5: Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  6. Step 6: Slowly add the dry ingredients to the butter mixture, alternating with the chocolate mixture. Start and end with the dry ingredients.
  7. Step 7: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
  8. Step 8: Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
  9. Step 9: In a mixing bowl, whip the very cold heavy cream with confectioners' sugar and vanilla extract until soft peaks form.
  10. Step 10: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of the whipped cream filling over the top, then place the second cake layer on top.
  11. Step 11: In a bowl, beat together the softened butter, confectioners' sugar, cocoa powder, heavy cream, and vanilla extract until smooth.
  12. Step 12: Using an offset spatula, frost the top and sides of the cake with the chocolate frosting.
  13. Step 13: Chill the cake for at least an hour before serving for the best flavor.

Notes

  • Feel free to top with fresh seasonal berries for added flavor.
  • Consider adding chopped nuts for a delightful crunch in the cream filling.
  • Chill the cake before serving for the best flavor integration.