Fudge Filled Chocolate Cream Cake Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| CAKE | ||
| 1 pkg. Plus Devil's Food Cake Mix | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Oil | 1/3 Cup (16 tbs) | |
| 2 teaspoons instant coffee granules or crystals | ||
| Vanilla | 1 Teaspoon | |
| Eggs | 3 | |
| Chopped | 4 Ounce, chopped | |
| Sugar | 2/3 Cup (16 tbs) (FILLING) | |
| Whipping cream | 1/2 Cup (16 tbs) (FILLING) | |
| Light corn syrup | 1 Tablespoon (FILLING) | |
| Unsweetened chocolate | 2 1/2 Ounce (FILLING) | |
| 2 tablespoons unsalted butter, butter or margarine, melted | ||
| Almonds | 1/2 Cup (16 tbs), chopped (FILLING) | |
| Whipping cream | 2 Cup (16 tbs) (TOPPING) | |
| Unsweetened cocoa | 3 Tablespoon (TOPPING) | |
| Powdered sugar | 1/2 Cup (16 tbs) (TOPPING) | |
| GLAZE | ||
| Unsweetened cocoa | 2 Tablespoon (TOPPING) | |
| Light corn syrup | 2 Tablespoon (TOPPING) | |
| Sugar | 1 Tablespoon (TOPPING) | |
| Water | 2 Tablespoon (TOPPING) | |
| Sliced almonds, toasted | ||
| Chocolate curls | ||
Directions
Heat oven to 350°F.
Grease and flour two 9-inch round cake pans.
In large bowl, combine all cake ingredients except baking bar at low speed until moistened; beat 2 minutes at high speed.
Fold in chopped baking bar.
Pour batter into greased and floured pans.
Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pans.
COOL COMPLETELY.
In small saucepan, combine 2/3 cup sugar, 1/2 cup whipping cream, 1 tablespoon light corn syrup and chocolate.
Bring to a boil over medium heat, stirring frequently.
Reduce heat; simmer 7 to 10 minutes or until mixture is thickened, stirring frequently.
Remove from heat.
Stir in butter until mixture is smooth.
Fold in chopped almonds.
Cool completely.
In large bowl, beat all topping ingredients until stiff peaks form.
In small saucepan, combine all glaze ingredients; blend well.
Cook over low heat for 2 minutes or until sugar is dissolved and mixture is smooth, stirring constantly.
Cool completely.
To assemble cake, place 1 layer on serving plate.
Spread with chocolate filling mixture.
Spread half of topping over filling.
Top with second layer.
Spread top and sides with remaining topping.
Refrigerate at least 1 hour before serving.
Just before serving, drizzle glaze over top of cake.
Garnish with almonds and chocolate curls.
Store in refrigerator.
Grease and flour two 9-inch round cake pans.
In large bowl, combine all cake ingredients except baking bar at low speed until moistened; beat 2 minutes at high speed.
Fold in chopped baking bar.
Pour batter into greased and floured pans.
Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pans.
COOL COMPLETELY.
In small saucepan, combine 2/3 cup sugar, 1/2 cup whipping cream, 1 tablespoon light corn syrup and chocolate.
Bring to a boil over medium heat, stirring frequently.
Reduce heat; simmer 7 to 10 minutes or until mixture is thickened, stirring frequently.
Remove from heat.
Stir in butter until mixture is smooth.
Fold in chopped almonds.
Cool completely.
In large bowl, beat all topping ingredients until stiff peaks form.
In small saucepan, combine all glaze ingredients; blend well.
Cook over low heat for 2 minutes or until sugar is dissolved and mixture is smooth, stirring constantly.
Cool completely.
To assemble cake, place 1 layer on serving plate.
Spread with chocolate filling mixture.
Spread half of topping over filling.
Top with second layer.
Spread top and sides with remaining topping.
Refrigerate at least 1 hour before serving.
Just before serving, drizzle glaze over top of cake.
Garnish with almonds and chocolate curls.
Store in refrigerator.
Chef
