Italian Chocolate Cream Birthday Cake

This Italian Chocolate Cream Birthday Cake is a favorite of mine. A decadent filled chocolate cake that has the best pastry vanilla cream filling I ever tasted. Come try this chocolate fudge decadent chocolate cream cake. Everyone raves about this. If you want to treat yourself to a special cake this is it.

cake, chocolate

Author: Claudia Lamascolo

ITALIAN CHOCOLATE CREAM BIRTHDAY CAKE

prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients:

1 cup butter

1 cup water

1 cup sugar

1 cup brown sugar

2 cups flour

2 eggs

1/2 cup unsweetened cocoa powder

1/2 cup sour cream

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons vanilla

3/4 teaspoon salt

instructions:

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream and mix until the chocolate and butter are melted.

Bake in 2 heavily greased 9 inch pans on 350 degrees.  Cool cakes completely. Split one cake in half with a sharp serrated edge knife. Place the first layer on a plate the other on wax paper. Fill with cream. Top with another layer. Garnish with ganache and cherry on top.

While cake is baking make the cream filling and set aside.

Italian Cream Filling:

6 egg yolks beaten

2 cups milk

2 tab of butter melted

3/4 cup sugar

6 tablespoons of flour

1 tablespoon pure vanilla extract

Make the cream:

Melt butter in pan add flour stir till smooth no lumps.. add milk, beaten egg yolks, sugar, butter, vanilla...stir constantly until thick and creamy, if it gets too thick add a little more milk. Remove immediately from pot as it will continue to cook and then pour into a bowl. Cool with a piece of wax paper over the top and a teaspoon of sugar this will keep the skin from forming on top....

Garnish:

Chocolate hot fudge sauce

Cherry with stem

Ganache:

1 cup good grade semi sweet or bittersweet chocolate chopped

1 cup heavy cream

Place chocolate in medium glass bowl.  In a small pan heat cream bringing to a boil. Tip: (Watch closing as you add the chocolate the cream can spill over if not a deep enough bowl.)  Pour chopped chocolate into cream and whisk until smooth.Starting from the center of the cake pour the ganache on top and let it run down the sides. Drizzle with warmed hot fudge and stemmed cherry on top.

calories
258

fat (grams)
8

sat. fat (grams)
4

carbs (grams)
11

protein (grams)
5

sugar (grams)
11

Created using The Recipes Generator