Burning Love Chocolate Cream Cake

Recipe by Steve P.
READY IN: 1hr 5mins
SERVES: 8-12




  • 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.