Chocolate, Chocolate Cream Cake



Chocolate, Chocolate Cream Cake

Course: Desserts
Keyword: Chocolate Cream Cake
This cake is ultra rich and well worth the effort.
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  • 8 squares unsweetened chocolate
  • 2 1/4 cups sifted plain flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup margarine softened
  • 2 1/4 cups packed light brown sugar
  • 3 eggs
  • 2 1/2 teaspoons vanilla divided
  • 1 cup dairy sour cream
  • 1 cup boiling water
  • 2/3 cup powdered sugar
  • 1 pint heavy cream
  • 1/2 cup unsweetened cocoa powder


  • Melt chocolate in a double boiler (or in a small glass bowl over hot water or in the microwave); cool.
  • Preheat oven to 350 degrees.
  • Sift together flour, baking soda and salt; set aside.
  • Beat butter, sugar, and eggs at high speed until light and fluffy.
  • Beat in 1 1/2 teaspoons vanilla and cooled chocolate.
  • Stir in dry ingredients and sour cream a little at a time mixing on low speed until smooth.
  • Stir in water to make a thin batter.
  • Pour into two prepared 9-inch cake pans.
  • Bake 35 minutes or until center springs back when lightly pressed with fingertips.
  • Split each layer in half horizontally to make four layers.
  • Whip powdered sugar, cream, cocoa, and 1 teaspoon vanilla until stiff.
  • Spread between layers and over cake.
  • Let Chocolate, Chocolate Cream Cake recipe cool and serve.
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