Chocolate Cream Cakes Recipe

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Chocolate Cream Cakes
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Ingredients
17
Count
Nutrition
1195
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Make batter: Preheat oven to 350°F Using a small brush, lightly coat three 2 1/2-inch 6-cup muffin pans with melted butter. Dust with flour, tap out excess, and set aside. Place 2 cups flour, 1 1/4 cups milk, sugar, brown sugar, cocoa, 3/4 cup butter, sour cream, eggs, 2 teaspoons vanilla, baking powder, baking soda, and salt in a large bowl. Beat using a mixer set on low speed until combined. Increase mixer speed to medium and continue to beat 3 more minutes.
  2. Bake cakes: Divide batter equally between prepared pans and bake on middle rack of oven until cake tops spring back when lightly touched, 20 to 25 minutes. Cool in muffin pans on a wire rack 5 minutes. Use a knife to loosen cakes from pan sides. Invert cakes onto wire rack and cool completely.
  3. Make cream filling: Whisk remaining milk and flour together in a medium saucepan until smooth. Place saucepan over medium heat and cook, stirring constantly, until thick, about 5 minutes. Remove from heat, cool to room temperature, and set aside. Using an electric mixer set on high speed, beat remaining butter and confectioners' sugar together in a medium bowl until light. Add remaining vanilla, reduce mixer speed to medium, and slowly add cooled milk mixture. Beat 1 more minute.
  4. Fill cakes: Fill a pastry bag fitted with a long, narrow tip (we used a Bismark tube #230) with cream filling. Insert tip into bottom of cake and fill by gently moving tip from side to side while squeezing pastry bag, until cake begins to swell. Gently remove tip and return cake to wire rack. Fill remaining cakes and set wire rack over a baking pan.
  5. Glaze cakes: In a double boiler set over simmering water, melt bittersweet chocolate and shortening together. Once melted, remove pan from heat and let sit 3 minutes. Pour about 1 tablespoon chocolate mixture on top of a cake. Use a small spatula to glaze top and smooth around sides until completely coated in a thin layer of chocolate. Repeat with remaining cakes. Freeze 3 minutes, remove, and let sit until chocolate has set, about 1 hour. Decorate cake tops with remaining cream filling, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1194.55 Kcal (5001 kJ)
Calories from fat 623.53 Kcal
% Daily Value*
Total Fat 69.28g 107%
Cholesterol 254.65mg 85%
Sodium 723.64mg 30%
Potassium 481.58mg 10%
Total Carbs 138.92g 46%
Sugars 93.11g 372%
Dietary Fiber 4.58g 18%
Protein 14.28g 29%
Vitamin C 0.1mg 0%
Vitamin A 0.7mg 23%
Iron 2.6mg 15%
Calcium 252.6mg 25%
Amount Per 100 g
Calories 323.65 Kcal (1355 kJ)
Calories from fat 168.94 Kcal
% Daily Value*
Total Fat 18.77g 107%
Cholesterol 69mg 85%
Sodium 196.07mg 30%
Potassium 130.48mg 10%
Total Carbs 37.64g 46%
Sugars 25.23g 372%
Dietary Fiber 1.24g 18%
Protein 3.87g 29%
Vitamin A 0.2mg 23%
Iron 0.7mg 15%
Calcium 68.4mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.9
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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