Best 2 Cocoa Cream Cake Recipes

Cocoa cream cake is a classic dessert that is perfect for any occasion. With its rich chocolate flavor and creamy filling, it is sure to be a hit with everyone who tries it. Whether you are a beginner baker or an experienced pro, there are many different recipes available to help you create the perfect cocoa cream cake. In this article, we will explore some of the best recipes for cocoa cream cake, providing you with all the information you need to make a delicious and unforgettable dessert.

Let's cook with our recipes!

COCOA AND CREAM CAKE

Cocoa and Cream Cake image

This is a cake that has been made for birthdays for over 50 years in my family. It is 3 layers of dense chocolate cake with a smooth velvety truffle like filling and whipped cream frosting. Sure to please and impress any chocolate lover!

Provided by Engrossed

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

1 cup unsweetened cocoa powder
2 cups water, boiling hot
3 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup unsalted butter, softened
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
2 eggs
2 cups heavy cream
3/4 cup powdered sugar
1 teaspoon vanilla extract (clear if possible)
chocolate shavings, and curls to sprinkle over top (optional)

Steps:

Cake:.
Preheat oven to 350°F.
In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat.
Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
Chocolate Filling:.
In a small bowl with an electric mixer, cream butter until smooth.
Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth.
Refrigerate until needed and until firmer.
Frosting:.
In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency.
Refrigerate until needed.
To assemble cake:.
On a cake platter, place one layer of cake, top side up, spread with half of the filling.
Invert second cake layer on top of first layer and filling, spread with remaining filling.
Place the third cake layer top side up over the second layer and filling.
Frost the top and sides of cake with frosting.
Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 611.4, Fat 37.2, SaturatedFat 22.7, Cholesterol 181.1, Sodium 401.4, Carbohydrate 67.7, Fiber 3.3, Sugar 44.5, Protein 7.2

COCOA CREAM CAKE

Cocoa Cream Cake image

This is a chocolate lover's dream cake, dense with a great filling and a whipped cream frosting. A great birthday cake.

Provided by Anita Hoffman

Categories Cakes

Time 1h

Number Of Ingredients 19

Ingredients

1 c unsweetened cocoa powder
2 c water, boiling hot
3 c flour
2 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1 c butter, softened
2-1/2 c sugar
4 eggs
1-1/2 tsp vanilla
FILLING
1 c unsalted butter, softened
1 c powdered sugar
1/2 c unsweetened cocoa powder
2 eggs
FROSTING
2 c heavy cream
3/4 c powdered sugar
1 tsp vanilla

Steps:

1. Cake: In a medium bowl, sift cocoa into boiling water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
2. Sift together dry ingredients; set aside. In a large bowl, with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, until light and fluffy, about 5 minutes. At lowest speed, beat in alternately starting and ending with flour mixture in fourths and cooled cocoa mixture in thirds. Scrape the sides of the bowl after each addition. Do not over beat.
3. Pour batter into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
4. Filling: In a small bowl with an electric mixer, cream butter until smooth. Sift in powdered sugar and cocoa; add eggs, and beat until filling is fluffy and smooth. Refrigerate until firmer.
5. Frosting: In a medium bowl, combine cream, sifted powdered sugar, and vanilla; beat with mixer on high speed until stiff and and of spreading consistency. Refrigerate.
6. Assembling cake: On a cake platter, place one layer of cake, top side up, spread with half of the filling. Invert second cake layer on top of first cake layer, spread with remaining filling. Place the third cake layer, top side up, over the second cake layer. Frost the top and sides of cake with frosting. Refrigerate at least 1 hour before serving. Sprinkle top of cake with chocolate shavings or curls.

Tips:

Mise en place: Before starting, ensure all ingredients are measured and equipment is ready.
Room Temperature Ingredients: Bring butter, eggs, and buttermilk to room temperature for optimal emulsification and a smooth batter.
Creaming Method: Cream butter and sugar until light and fluffy for a well-aerated cake.
Gradual Addition: Add eggs one at a time, allowing each to fully incorporate before adding the next.
Alternating Dry and Wet Ingredients: Add dry and wet ingredients in alternating batches, beginning and ending with dry ingredients.
Proper Mixing: Mix only until the batter is well combined, overmixing can result in a tough cake.
Cocoa Mixture: Combine cocoa powder, baking soda, and salt in a separate bowl to ensure even distribution.
Baking Pan Preparation: Grease and flour the cake pans to prevent sticking.
Baking Time and Temperature: Bake the cakes at the specified temperature and time, using a toothpick to check for doneness.
Cooling: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Fluffy Frosting: Whip the cream and cream cheese until stiff peaks form, then gradually add powdered sugar for a fluffy frosting.
Ganache Recipe: Combine chocolate and heavy cream, melt together, and let cool slightly for a rich, glossy ganache.

Conclusion:

With careful attention to detail and following these tips, you can create a moist, fluffy, and flavorful cocoa cream cake that will impress your friends and family. Whether you choose the classic cocoa cream cake, the decadent chocolate ganache filling, or the tangy cream cheese frosting, you'll have a delicious treat that's perfect for any occasion. Remember to adjust the sweetness and cocoa intensity to your liking and experiment with different frosting options. Indulge in the rich, chocolatey goodness of this delightful cake and enjoy every bite!