Thursday, June 21, 2012

Chocolate Cream Cake

I'm not sure how I let two Wednesdays go by without posting. My apologies. One thing's for sure: when you try this cake, you'll quickly forgive me. You're welcome, in advance, for bringing this chocolatey goodness into your life.

An awesome father deserves an awesome father's day dessert. This is what I made...

It took 3 days to finish with 5 people working on it. And although it undoubtedly set me back on my weight-loss efforts, it was so worth it!

Chocolate Cream Cake

1 package devil's food cake mix: mix and bake according to directions. Bake in 8 or 9 in. round pans.

Stabilized Whipping Cream
1 envelope (1 T.) unflavored gelatin
1/4 cup cold water
3 cups heavy whipping cream
3/4 cup powdered sugar
1 1/2 tsp. vanilla
In small saucepan, combine gelatin with water, let stand until thick. Stir constantly over low heat until just dissolved. Remove from heat and allow to cool slightly but do not allow to thicken. In large mixing bowl, whip cream, sugar, and vanilla until slightly thick. On low speed, graduatlly add gelatin, then beat on high until cream is thick.
This will hold up for 4 or 5 days. You can use it on waffles, crepes, cheesecakes, for dunking strawberries, or whatever else you feel like putting it on.

Chocolate Frosting:
4 T. cocoa
3 c. powdered sugar
4 T. butter or margarine, softened
2-3 T. milk
1 tsp. vanilla

Cut the round cakes in half using either a leveler or a bread knife, so that you split the layers horizontally. This is NOT like cutting a pie. Now you should have 4 round layers. You only need 3, so you can either freeze one for later use, or leave it out on the counter and watch is mysteriously disappear within 24 hours. :)
On cake platter put your first cake piece, then layer the whipped cream on top. Repeat layers, ending with cake on top.
Take your frosting and slather it all over till it is even and looks pretty.
Personally, I think cake tastes best cold, so I like to refrigerate cakes for several hours before eating them. Just a tip.

This cake is from Lion House Classics. Seriously, everyone should have this cookbook.

1 comment:

  1. I'm going to make this for Caleb's birthday next week and I can hardly wait! I may be calling you for assistance. :)