Awsome Chocolate Layer Cake with Cream Cheese Filling and Chocolate Buttercream

TOP Reviews:

Oh my goodness, this is a simple and yummy recipe and only took 15 minutes in my mixer. Make sure you start with room tempurature or softened butter and cream cheese.

 

Great recipe! I used a slightly different method: beat softened cream cheese with vanilla until smooth, then add softened butter a little at time, beating until smooth. Finally, add powdered sugar to taste (I usually use less than called for). I found this method to give the best consistency. I’ve used this frosting on sam’s carrot cake and pumpkin gingerbread (both from this site) with great results!

This frosting could be eaten by the spoonful. Thought it was a tiny bit too tangy, so I used 3 cups of powdered sugar instead of 2. I used it to top a carrot cake, and everyone wanted the recipe. I truly don’t see how you can go wrong with this frosting.

It was the lesser amount of butter and sugar that made me curious to try this recipe over what I’ve been making since forever. I don’t know how this would have held up on a layer cake as it would definitely need to be firmed up in the refrigerator first, but let me tell you, it was awesome on the carrot bars I made today, and would be great on any sheet-type cake. Just lightly sweet and perfectly cream cheesy. Each recipe has its place, and I will make this again for any kind of bar or sheet cake needing a cream cheese frosting. Thanks for sharing your recipe Janni!

Ingredients:

• 2 cups sugar
• 1 & 3/4 cups all-purpose flour
• 3/4 cup natural cocoa powder (such as Hershey’s)
• 1 & 1/2 teaspoons baking powder

To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.

Ingredients:

• 2 cups sugar
• 1 & 3/4 cups all-purpose flour
• 3/4 cup natural cocoa powder (such as Hershey’s)
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup boiling water

How to make it :

1. Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour.
2. In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.
3. Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.
4. Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling and chocolate buttercream (see recipes below). When you’re ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler.
5. Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the top and sides of the cake. This is only a crumb coat, so it doesn’t need to be perfect. Refrigerate the cake for about 30 minutes.
6. Remove the cake from the refrigerator and apply a final layer of chocolate buttercream, as well as any desired embellishments.

Cream Cheese Frosting

Ingredients and How to make it :

• 1 cup (8 oz) cream cheese
• 3/4 cup (6 oz) butter
• 1/2 tablespoon vanilla
• 6 cups (24 oz) powdered sugar

1. Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more.
2. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy.

Chocolate Buttercream

• 1 cup (8 oz) butter
• 1 & 3/4 cups (5 oz) natural or dutch-processed cocoa powder
• 6 cups (24 oz) powdered sugar
• 1/2 cup + 3 tablespoons milk
• 2 teaspoons vanilla

1. In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute.
2. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

Note: You need to know that this cream cheese frosting is for the person that wants a REAL cream cheese taste, as if they were eating actual cheesecake. This is not a sweet, sweet, sugary frosting. This is a cream cheese blessing! Not the kind you find in the container in the grocery store. This is homemade, amazingly delicious, cream cheese frosting!

From: 77recipes.com