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Chocolate Cream Cakes

Posted by on May. 11, 2012 at 9:13 AM
  • 6 Replies
1 mom liked this

         

Photo-Frances Janisch

 Chocolate Cream Cakes

Serves: 8

Yields: 4 cakes

Total Time: 1 hr 10 min

Prep Time: 40 min

Cook Time: 30 min

Oven Temp: 350

Cakes
  • 1 1/2 cup(s) all-purpose flour
  • Baking spray
  • 1 cup(s) sugar
  • 1/3 cup(s) unsweetened cocoa powder
  • 1 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 3/4 cup(s) sour cream
  • 1/3 cup(s) canola oil
  • 1 large egg
  • 1 1/2 teaspoon(s) cider vinegar
  • 1 1/2 teaspoon(s) vanilla extract

Filling

  • 1/2 teaspoon(s) unflavored gelatin
  • 1 1/2 tablespoon(s) cold water
  • 2 ounce(s) white chocolate, finely chopped
  • 3/4 cup(s) heavy cream

Glaze

  • 6 ounce(s) bittersweet chocolate, chopped
  • 1/2 cup(s) heavy cream
  • 2 tablespoon(s) light corn syrup
  • 2 ounce(s) white chocolate, for decoration, finely chopped

 

  1. Heat oven to 350 degrees F. Coat 4 (4- to 4 1/2-inch) nonstick individual springform pans with baking spray. In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, whisk sour cream, oil, egg, vinegar, and vanilla; stir in flour mixture. Spread in prepared pans. Bake 28 minutes. Let cool in pans on wire rack 5 minutes. Invert cakes onto wire rack; remove sides and bottoms of pans. Cool completely.
  2. Sprinkle gelatin over water in a small saucepan; let stand 1 minute to soften. Gently heat over low heat, stirring, until gelatin dissolves and is clear. Add white chocolate; stir until melted and mixture is smooth. Stir mixture into heavy cream in a medium bowl; chill 15 minutes. Beat with a handheld mixer on high until stiff peaks form. Transfer filling to a pastry bag fitted with a 1/2-inch plain tip.
  3. With a knife, slice cakes open from sides, as if to cut into 2 even layers but stopping three quarters of the way. Pipe some filling into the middle of each cake. Press cakes together; place on a wire rack set over a jelly-roll pan.
  4. Put bittersweet chocolate in a small bowl. Bring cream and corn syrup to a boil in a 2-cup glass measure in the microwave. Pour over chocolate. Let stand 2 minutes; whisk until smooth. Spoon the glaze over cakes, letting excess run off into the jelly-roll pan. Refrigerate to set glaze.
  5. Decoration: Put white chocolate into a 1-quart resealable food-storage bag; seal bag. Place bag in a bowl of very hot tap water. Let stand 5 minutes until melted. Snip off one corner of the bag; drizzle melted chocolate over top of cakes. Refrigerate to set.
by on May. 11, 2012 at 9:13 AM
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Replies (1-6):
andrea96
by on May. 11, 2012 at 9:29 AM

Thanks!

michiganmom116
by Rhonda on May. 11, 2012 at 9:31 AM

YUMMY!

August07Mom
by Tiesha on May. 11, 2012 at 9:40 AM

That looks so good.

jessicasmom1
by on May. 11, 2012 at 2:12 PM

thanks

matheson7
by on May. 11, 2012 at 4:35 PM

 Cute.

Jukebox_Jenny
by Jenny on May. 11, 2012 at 4:37 PM
Mmmm
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