Ingrédients pour Cocoa And Cream Cake
- Unsweetened Cocoa Powder
- Water
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 4 tablespoons unsalted butter
- Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Unsalted Butter
- Powdered Sugar
- 1 cup heavy cream
- Chocolate Shavings
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cocoa And Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Cocoa And Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the truffle filling: In a medium saucepan, combine the chocolate chips, heavy cream, and butter. Cook over low heat, stirring constantly, until smooth and melted.
- Remove from heat and stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of the first layer with a generous amount of the truffle filling.
- Top with the second cake layer and repeat.
- Frost the top and sides of the cake with whipped cream. (Recipe for whipped cream may be added here if desired)
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
178g
Fat
113g
Carbs
22g
