Double Layered Chocolate Creme Filled Cake
Oh man! I suck at baking, and this is the first thing that actually came out good, so I'm sharing it. I hope you enjoy it too!
Oh man! I suck at baking, and this is the first thing that actually came out good, so I'm sharing it. I hope you enjoy it too!
- Carbohydrate 116.969850798454 g
- Cholesterol 35.6213080625 mg
- Fat 16.8434997063572 g
- Fiber 2.28439217721718 g
- Protein 4.3313148089428 g
- Saturated Fat 4.10662825262113 g
- Serving Size 1 1 Serving (160g)
- Sodium 190.457617916886 mg
- Sugar 114.685458621237 g
- Trans Fat 0.632504301858478 g
- Calories 616 calories
Step-by-step
- Preheat oven to 350. Grease two round cake pans.
- Mix flour, sugar, cocoa, baking soda and 1 teaspoon of salt. Make a well in the center and pour in the eggs, 1 cup of milk, water, oil and 1 teaspoon of vanilla. Mix well.
- Bake for 35-40 minutes. Check with a toothpick in the middle for dry crumbly goodness ;-)
- For the cream filling - Beat butter and shortening until smooth. Blend in confectioners sugar and salt; Gradually beat in 3 tablespoons of milk and 1 teaspoon of vanilla until light and fluffy. Fill a piping bag (or make one out of a freezer bag) and squirt cream filling on top of one cake, cover with the other. Spread on favorite icing. Enjoy. Share. Brag.
Standard single-layer sheet cakes lack the structural drama and contrasting textures of a properly assembled multi-tiered dessert. While traditional bakery styles often rely on complex genoise sponges, this preparation uses a straightforward oil-based batter that traps moisture far longer than butter alternatives. Liquid fats remain liquid at room temperature, which guarantees a tender crumb even after storage.
Preheat the oven precisely to 350 degrees Fahrenheit and prepare two round cake pans with parchment rounds alongside standard greasing to prevent sticking. Combine dry elements thoroughly before creating a central well for the liquids; this prevents pockets of unmixed baking soda and uneven rising. Bake until a wooden tester inserted into the center emerges clean, typically requiring 35 to 40 minutes. Allow the layers to cool completely on a wire rack before applying the filling, as residual heat will liquefy the shortening and butter mixture instantly.
This dessert handles make-ahead planning exceptionally well because the oil-based crumb retains structural integrity during chilling. Wrap individual cooled layers tightly in plastic wrap and freeze them for up to one month before assembly. Thaw frozen sponges in the refrigerator overnight before piping the confectioner's sugar cream filling. Butter and shortening combined at a 1-to-1 ratio yield a stable frosting that withstands short-term refrigeration without weeping.
Baking and Assembly Mechanics
Preheat the oven precisely to 350 degrees Fahrenheit and prepare two round cake pans with parchment rounds alongside standard greasing to prevent sticking. Combine dry elements thoroughly before creating a central well for the liquids; this prevents pockets of unmixed baking soda and uneven rising. Bake until a wooden tester inserted into the center emerges clean, typically requiring 35 to 40 minutes. Allow the layers to cool completely on a wire rack before applying the filling, as residual heat will liquefy the shortening and butter mixture instantly.
Make-Ahead and Freezing Strategy
This dessert handles make-ahead planning exceptionally well because the oil-based crumb retains structural integrity during chilling. Wrap individual cooled layers tightly in plastic wrap and freeze them for up to one month before assembly. Thaw frozen sponges in the refrigerator overnight before piping the confectioner's sugar cream filling. Butter and shortening combined at a 1-to-1 ratio yield a stable frosting that withstands short-term refrigeration without weeping.
