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Chocolate cake with chocolate cream filling

Chocolate cake with chocolate cream filling

Name: Chocolate cake with chocolate cream filling
Total time: 1 h 30 min
Ingredients: 220 g all-purpose flour; 60 g BAM cocoa powder; 350 g sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 120 ml vegetable oil; 2 large eggs, at room temperature; 180 g sour cream, room temperature; 120 ml buttermilk, room temperature; 2 teaspoons BAM vanilla paste; 80 ml boiling hot water; 335 g cream cheese, room temperature; 1 large egg; 50 g sugar; 1/2 teaspoon BAM vanilla paste.; BAM Salted Caramel Topping; or Chocolate Ganache

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 18

Chocolate cake with chocolate cream filling starts with chocolate and ends with salted caramel. There is also a creamy cheesecake filling hidden inside the super-juicy chocolate sponge. If you've ever prepared our delicious chocolate cake with chocolate filling, we can tell you that this chocolate cake will be just as delicious and have an equally rich chocolate flavor.

To create the real chocolate flavor, a "hot liquid" is added to the ingredients, usually coffee. It helps the cocoa powder, from which all the chocolate flavor comes, "bloom" and bring out the chocolate flavor. Speaking of cocoa, make sure you use unsweetened cocoa and not cocoa with added sugar.

The ingredients are for 12 servings.

BAM tip: Salted caramel topping gives a luxurious taste to any chocolate cake or other desserts. The added salt (fleur de sel) enriches the taste of the caramelized sugar, creating a topping that, with its creamy texture, is almost indispensable for chocolate cakes with creamy fillings.

You can also make a chocolate cake with extra chocolate filling or the best chocolate cake you'll ever taste.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Chocolate cake with chocolate cream filling

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 18

Ingredients:

for the sponge cake:

220 g all-purpose flour
60 g BAM cocoa powder
350 g sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
120 ml vegetable oil
2 large eggs, at room temperature
180 g sour cream, room temperature
120 ml buttermilk, room temperature
2 teaspoons BAM vanilla paste
80 ml boiling hot water

for the filling:

335 g cream cheese, room temperature
1 large egg
50 g sugar
1/2 teaspoon BAM vanilla paste.

For the glaze:

Instructions:

preparation of the sponge:

1. Step Preheat the oven to 180 °C. Grease the baking pan with butter. In a large bowl, mix flour, BAM cocoa powder, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together oil, eggs, sour cream, buttermilk and BAM vanilla paste. Mix until all ingredients are well combined. Add wet ingredients to dry ingredients and add hot water. Mix until well combined.

preparation of the filling:

1. Step Using a hand mixer or a stand mixer fitted with a flat beater attachment or whisk attachment, beat the cream cheese at high speed until it is lump-free. Add the remaining ingredients and continue beating until everything is well blended.

prepare for baking:

1. Step Pour about 2/3 of the chocolate mixture evenly into the prepared baking dish. Then spread all the cream cheese filling evenly on top. The cream cheese mixture is thick, so you'll need to spoon it on. Spread the remaining chocolate mixture evenly over the evenly distributed filling.

baking and decoration:

1. Step Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the batter comes out clean and only a few slightly moist crumbs remain. This pie is large and heavy, so don't be alarmed if it takes a little longer to bake in your oven. Take the cake out of the oven when it's done baking and let it cool. Then place the slightly cooled chocolate cake on a wire rack. Let the cake cool completely and then place it in the refrigerator for 2 hours. Decorate with toppings of your choice, then cut into pieces and serve.

Order ingredients with a 10% discount:

Premium BAM baking products.

Cocoa Powder, 500 g

16,90 €

Dark Chocolate Drops, 500 g

16,90 €

Salted caramel topping, 200 g

5,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-4,96 €

Total:

49,60 €44,64 €

-10%

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Chocolate cake with chocolate cream filling

Preparation time: 1 h 30 min

Difficulty: 3

Number of ingredients: 18

The ingredients are for 12 servings.

You can also make a chocolate cake with extra chocolate filling or the best chocolate cake you'll ever taste.

Ingredients:

for the sponge cake

220 g all-purpose flour
60 g BAM cocoa powder
350 g sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
120 ml vegetable oil
2 large eggs, at room temperature
180 g sour cream, room temperature
120 ml buttermilk, room temperature
2 teaspoons BAM vanilla paste
80 ml boiling hot water

for the filling

335 g cream cheese, room temperature
1 large egg
50 g sugar
1/2 teaspoon BAM vanilla paste.

For the glaze

Instructions:

preparation of the sponge

1. Korak

Preheat the oven to 180 °C. Grease the baking pan with butter. In a large bowl, mix flour, BAM cocoa powder, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together oil, eggs, sour cream, buttermilk and BAM vanilla paste. Mix until all ingredients are well combined. Add wet ingredients to dry ingredients and add hot water. Mix until well combined.

preparation of the filling

1. Korak

Using a hand mixer or a stand mixer fitted with a flat beater attachment or whisk attachment, beat the cream cheese at high speed until it is lump-free. Add the remaining ingredients and continue beating until everything is well blended.

prepare for baking

1. Korak

Pour about 2/3 of the chocolate mixture evenly into the prepared baking dish. Then spread all the cream cheese filling evenly on top. The cream cheese mixture is thick, so you'll need to spoon it on. Spread the remaining chocolate mixture evenly over the evenly distributed filling.

baking and decoration

1. Korak

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the batter comes out clean and only a few slightly moist crumbs remain. This pie is large and heavy, so don't be alarmed if it takes a little longer to bake in your oven. Take the cake out of the oven when it's done baking and let it cool. Then place the slightly cooled chocolate cake on a wire rack. Let the cake cool completely and then place it in the refrigerator for 2 hours. Decorate with toppings of your choice, then cut into pieces and serve.

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