Best Burning Love Chocolate Cream Cake Recipes

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BURNING LOVE CHOCOLATE CREAM CAKE



Burning Love Chocolate Cream Cake image

Make and share this Burning Love Chocolate Cream Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h5m

Yield 1 two layer nine inch cake, 8-12 serving(s)

Number Of Ingredients 14

3 unsweetened chocolate squares
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
2 1/4 cups firmly packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup sour cream
1 cup boiling water
2/3 cup confectioners' sugar
1 teaspoon vanilla
1 pint heavy cream
1/2 cup unsweetened cocoa powder

Steps:

  • Melt chocolate in a small bowl over hot (hot boiling) water and cool.
  • Grease and flour two 9x11/2-inch pans.
  • Tap out excess flour.
  • Sift flour, baking soda and salt onto waxed paper.
  • Preheat oven to 350°.
  • Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
  • Beat in vanilla and cooled chocolate.
  • Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
  • Stir in water (Batter will be thin).
  • Pour into pans.
  • Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
  • Cool in pans 10 minutes, then turn on wire racks and cool completely.
  • Split each layer in half crosswise to make 4 thin layers.
  • Fill and frost with Whipped Cocoa Cream.
  • Refrigerate.
  • To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
  • Whip ingredients in chilled medium bowlwith chilled beaters until stiff.
  • You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.

BURNING LOVE CHOCOLATE CREAM CAKE



Burning Love Chocolate Cream Cake image

Number Of Ingredients 17

3 squares unsweetened baking chocolate
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
2 1/4 cups firmly packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup dairy sour cream
1 cup boiling water
Whipped Cocoa Cream
------------------------------
WHIPPED COCOA CREAM:
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 pint heavy cream
1/2 cup unsweetened cocoa powder

Steps:

  • Melt chocolate in a small bowl over hot (not boiling) water and cool. Grease and flour two (9x1 1/2-inch) pans. Tap out excess flour. Sift flour, baking soda, and salt onto waxed paper. Preheat oven to 350°. Beat butter, sugar, and eggs in a large bowl with electric mixer on high speed until light and fluffy. Beat in vanilla and cooled chocolate. Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth. Stir in water. (Batter will be thin.) Pour into pans. Bake for 35 minutes or until centers spring back when lightly pressed with fingertips. Cool in pans 10 minutes, then turn on wire racks and cool completely. Split each layer in half crosswise to make 4 thin layers. Fill and frost with Whipped Cocoa Cream. Refrigerate. Whipped Cocoa Cream: Whip ingredients in a medium bowl until stiff.

Nutrition Facts : Nutritional Facts Serves

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