Chocolate Cream Filled Cake
The first recorded recipe for chocolate cake dates back to the 18th century in the United States.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Chocolate Cream Filled Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
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In a medium bowl, sift together the cake flour, cocoa powder, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
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Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
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Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
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In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
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Cut each cake in half horizontally to create four layers.
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Spread a layer of the chocolate cream filling on top of one cake layer, then place another cake layer on top. Repeat with the remaining layers.
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Pour the melted chocolate over the top of the cake, allowing it to drip down the sides.
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Refrigerate the cake for at least 1 hour to set the filling and chocolate.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
