Chocolate Cream Cake

Time: 60 minutes + 1 hour to refrigerate
Yield: 12-15 servings
Recipe adapted from The Lion House Cookbook

CAKE:
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

CREAM FILLING:
2 C heavy whipping cream
1/4 C powdered sugar
1 tsp vanilla

CHOCOLATE FROSTING:
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. Sprinkle sliced almonds over the top.
12. Refrigerate for at least 1 hour. 

Serve and enjoy! 

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