Perfect Chocolate Cake With Whipped Cream Filling Recipes

CHOCOLATE CAKE WITH CREAM FILLING

Steps:

• Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
• Place the 1 cup cocoa powder in a medium bowl and pour the boiling water over it. Stir with a fork until smooth and set aside to cool.
• In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk to mix well.
• In the large mixing bowl of an electric mixer, beat butter and sugar on high speed until smooth.
• Add vanilla and eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary.
• Add flour mixture in 4 batches, beating just until combined.
• Add cocoa mixture in 3 additions, stopping to scrape down the sides of the bowl. Once batter is smooth, turn mixer off and divide evenly between the 3 prepared pans.
• Place in oven and bake for 25 to 30 minutes or until top of cake springs back when lightly touched.
• Place cake pans on a wire rack and let cakes cool in pans for 10 minutes. Remove cakes from pans and place back on wire rack to cool completely.
• To make filling, place heavy cream, confectioners' sugar and vanilla in a medium bowl and beat with an electric mixer until thick. Refrigerate until needed.
• To make frosting, place butter in bowl of electric mixer and beat until smooth. Add 1 cup of confectioners' sugar and beat until combined. Add half of the cream with the mixer on low and then remaining ingredients, including what is left of cream. Turn mixer to high and beat until smooth.
• Spread whipped cream between the cake layers and frosting on sides and top of cake. Store leftovers in refrigerator.

PERFECT CHOCOLATE CAKE WITH WHIPPED CREAM FILLING

Steps:

• For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
• In another bowl, mix together flour, baking soda, salt and baking powder.
• Preheat oven to 350 degrees.
• Grease 3 9" layer cake pans.
• In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
• At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
• Begin and end with flour mixture.
• Do not overbeat.
• Divide evenly in prepared pans and bake for 25 to 30 minutes.
• Cool in pan 10 minutes, then remove and cool on rack.
• For Filling: Whip cream, add sugar and vanilla.
• Beat until thick.
• For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
• Stir over medium heat until smooth.
• Remove from heat and blend in powdered sugar with a whisk.
• In a bowl over ice, beat until it holds its shape.
• To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
• Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
• Place 3rd cake layer on top, top side up.
• Frost sides and top of cake with chocolate frosting.
• Refrigerate for 1 hour or longer before serving.

WHIPPED CREAM FILLING

Steps:

• Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.

PERFECT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
• Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
• In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
• To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

CHOCOLATE WHIPPED CREAM FILLING

Steps:

• Pour the whipping cream, icing sugar, vanilla extract and cocoa powder into a large mixing bowl.
• Stir until combine.
• Chill mixing bowl together with its contents, and whisks in the fridge for at least 1 hour.
• Remove the above from the fridge and whisk mixture at medium to high speed until the cream forms stiff peaks.
• If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.

"PERFECT CHOCOLATE CAKE" MCCALL'S COOKING SCHOOL

Steps:

• In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350°F.
• Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
• In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
• At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
• Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 minutes.
• Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
• Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
• Remove from heat.
• With whisk, blend in 2 1/2 cups confectioners' sugar.
• In bowl set over ice(I use ice cubes) beat until it holds shape.
• 18. Filling: whip cream with sugar and vanilla;refrigerate.
• To assemble cake: On plate place a layer, top side down;spread with half of cream.
• Place second layer, top side down;spread with rest of cream.
• Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.
• To cut, use a thin-edged sharp knife;slice with a sawing motion.
• And forget the swirls.
• I think it looks gourmet just to spread the frosting.
• It dries really dark and looks cool.
• Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.