When I was in college, I worked part-time at The Lion House, a party/reception center. They have the most fabulous bakery that pumps out heavenly rolls, cakes and pies. It’s good stuff, I have to tell ya. This Chocolate Cream Cake was one of my all time favorites. I have been wanting to try my hand at making it for some time now…and last week I finally broke down and gave it a whirl. It really isn’t as hard as I thought it would be. You (yes you there in the fuzzy bathrobe) could totally make this in the comfort of your own home. Trust me on this one won’t you!
The cake is soft, moist and has a great sponge like texture. The chocolate flavor is sweet and smooth. The layer of whipped cream in the middle gives it a creamy lightness, while the chocolate frosting sends it right over the top. Good heavens it is down right glorious! Make this cake and you will be a happy soul, dear reader.
Unless you eat the entire confection, of which there is a good possibility.
Proceed at your own risk. 🙂
CHOCOLATE CREAM CAKE
Time: 60 minutes + 1 hour to refrigerate
Yield: 12-15 servings
Recipe adapted from The Lion House Cookbook
1/2 C butter
1/2 C butter flavored shortening
4 Tb cocoa powder
1 C water
2 C flour
2 C sugar
1/2 C buttermilk
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
2 eggs, beaten
1/8 tsp salt
2 C heavy whipping cream
1/4 C powdered sugar
1 tsp vanilla
4 Tb cocoa powder
3 C powdered sugar
4 Tb butter, softened
5 Tb milk
1 ts vanilla
1/3 C sliced almonds (optional)
1. Preheat your oven to 400 degrees.
2. Into a medium-sized sauce pan place 1/2 cup butter, 1/2 C butter flavored shortening, 4 tablespoons cocoa powder and 1 cup water. Place it on the stove to and bring it to a boil over medium high heat.
3. Sift 2 cups flour and 2 cups of sugar together and dump them into your stand mixer or large mixing bowl.
4. Pour the warm chocolate mixture over the dry ingredients.
Mix it for 2 minutes, on medium speed making sure to scrape the bottom of the bowl to be sure all of the dry ingredients are incorporated.
5. Add 1/2 cup buttermilk, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon vanilla, 2 beaten eggs and 1/8 teaspoon salt. Mix on medium speed for an additional 2 minutes.
6. Spray two 9 inch round pans with cooking spray. I love this Bakers Joy. It’s laced with flour and helps everything come out with out of the pan without a problem.
7. Pour the batter into the pans and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to sit in the pans for 5 minutes, then invert to a cooling rack and allow them to cool completely.
9. To make the cream layer, pour 2 cups heavy whipping cream into your stand mixer and whip it until it’s nice and thick. Should take about 5 minutes. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Mix to incorporate.
10. To make the frosting place 4 tablespoons cocoa powder, 3 cups powdered sugar, 4 tablespoon softened butter, 5 tablespoon milk and 1 teaspoon vanilla in a small mixing bowl. Beat it until nice and smooth.
11. When your cake has cooled completely place one layer on a pretty plate.
Spread the cream over the top.
Add the second cake layer…
and scoop all of the frosting onto the top.
Use a knife to spread the frosting from the top over the sides.
Like this! 🙂
Sprinkle sliced almonds over the top.
12. Refrigerate for at least 1 hour.
I don’t think you’ll regret it!
Pinterest friendly image below…