Burning Love Chocolate Cream Cake
A very rich and decadent cake. Great for a diner party or Valentine's day treat. Sinfully Rich!
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READY IN: 1hr 5mins
SERVES: 8-12
YIELD: 1 two layer nine inch cake
UNITS: US
INGREDIENTS
NutritionFor cake
- 3unsweetened chocolate squares
- 2 1⁄4cups sifted flour
- 2teaspoons baking soda
- 1⁄2teaspoon salt
- 2 1⁄4cups firmly packed light brown sugar
- 3
- 1 1⁄2teaspoons vanilla
- 1cup sour cream
- 1cup boiling water
For Whipped Cocoa Cream
- 2⁄3
- 1teaspoon vanilla
- 1pint heavy cream
- 1⁄2cup unsweetened cocoa powder
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DIRECTIONS
- 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.
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