Best Cream Filled Chocolate Cake Recipes

CREAM-FILLED CHOCOLATE CAKE

Steps:

• Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.

CREAM FILLED CHOCOLATE CHIP CRUMB CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 2- 9 inch pans.
• 2. Make crumb mixture first. Mix ingredients together until crumbs form. This will be enough crumbs to cover the top of one of the layers.
• 3. For cake, cream together butter, sugar, eggs, vanilla and milk. Add dry ingredients and mix well. Add chocolate chips last and mix well into the batter. Pour into the greased and floured pans. Spread crumbs on top of only one layer. Bake for 30-40 minutes, test for done.
• 4. Once cake tests done, remove from oven and let cool completely. While cake is cooling, prepare the cream filling by combining all ingredients and mix until fluffy. Once the cake is completely cooled spread cream filling on the top of layer without crumbs.
• 5. Place crumb layer on top of cream layer. Top off the cake by sprinkling confectioners sugar over the crumbs.

CREAM-FILLED CHOCOLATE CAKE ROLL

Steps:

• In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. , Spread into an 11x7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter., For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving.

CHOCOLATE CREAM-FILLED CAKE ROLL

Steps:

• Preheat oven to 375 degrees.
• Spray and flour a 15"x10"x1" jelly-roll pan; set aside.
• Stir together flour and baking powder.
• In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
• Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
• Add milk and oil; beat on low until combined.
• Sprinkle flour mixture over egg mixture; fold by hand until combined.
• Spread evenly in the pan.
• Bake for 10 to 12 minutes or until the top is golden and springs back when touched.
• Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
• powdered sugar.
• Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
• Cool on a rack.
• Filling: Combine sugar, cocoa and cornstarch in a small saucepan.
• Stir in evaporated milk.
• Cook and stir over medium heat until mixture is thickened and bubbly.
• Cook and stir for 2 more minutes.
• Remove from heat, cover surface and cool to room temperature.
• When cool, mix in ½ cup softened cream cheese.
• Unroll the cake and evenly spread the filling over the cake.
• Roll up the cake and chill for 2 to 6 hours.
• If desired, top with additional powdered sugar.

BUTTER CREAM-FILLED CAKE WITH CHOCOLATE BUTTER CREAM FILLING

Steps:

• Sponge Mixture.
• Whisk egg yolks with the water until frothy.
• Add 2/3 of the sugar and the vanillin sugar, a bit at a time.
• Continue whisking until the mixture is thick and creamy.
• In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
• Gradually whisk in the rest of the sugar.
• fill the egg white snow onto the whisked egg yolk mixture.
• Mix together the flour, corn starch, cocoa and the baking powder.
• Sieve onto the egg whites.
• Fold all the ingredients gently together (do not stir or beat).
• Line the bottom of a 10" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
• Bake immediately in a moderately hot oven for 20 to 30 minutes.
• Chocolate Butter Cream Filling:.
• Blend the pudding powder and sugar with 6 tbsp of the milk.
• Bring the rest of the milk to a boil.
• remove from heat and slowly stir in the blended pudding powder.
• Stir the pudding occasionally while it is cooling down.
• Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
• Cut the cake through twice horizontally.
• Spread the bottom layer 1/4 of the butter cream filling.
• Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
• Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sides with the chocolate vermicelli .
• Pipe the rest of the cream decoratively over the top.

DOME CAKE FILLED WITH CHOCOLATE AND NUT CREAM

Steps:

• Moisten large piece of cheesecloth with water; squeeze out excess. Line 1 1/2-quart bowl with cheesecloth. Mix liqueurs and grappa in small bowl. Cut pound cake crosswise into 3/8-inch-thick slices. Cut each slice diagonally in half, forming two triangles. Lay cake triangles in single layer on baking sheet; brush with liqueur mixture. Line bottom and sides of prepared bowl with cake triangles (wet sides facing in) in sunburst pattern. Reserve extra triangles for top.
• Stir 2 ounces chocolate in metal bowl set over small saucepan of simmering water until chocolate melts. Cool just to room temperature. Beat cream and powdered sugar in large bowl until firm peaks form. Fold in 3 ounces chopped chocolate and nuts. Spread half of mixture over cake, covering completely and creating well in center. Fold cooled melted chocolate into remaining whipped cream mixture; spoon into center well of filling. Cover filling with remaining cake triangles (wet side down), trimming to fit if necessary. Cover with plastic. Chill at least 5 hours and up to 1 day.
• Invert cake onto plate. Remove cloth. Sift cocoa powder over and serve.