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Chocolate Vanilla Cream: A Delicious Dessert Recipe

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Decadent layered cake with chocolate and vanilla cake, vanilla and chocolate cream fillings, and optional chocolate ganache.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream
  • ½ cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix!
  4. Gradually add the boiling water to the batter while mixing on low speed. The batter will be thin – don’t worry, that’s normal!
  5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper rounds.
  8. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer.
  9. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
  10. In a separate bowl, whisk together the flour, baking powder, and salt.
  11. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Again, avoid overmixing!
  12. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  14. Place your mixing bowl and whisk attachment (or beaters) in the freezer for about 15-20 minutes.
  15. Pour the heavy cream into the chilled bowl and beat on medium speed until soft peaks form.
  16. Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Be careful not to overwhip, or the cream will turn grainy.
  17. Cover the bowl and refrigerate the vanilla cream filling until ready to use.
  18. Just like with the vanilla cream, chill your mixing bowl and whisk attachment (or beaters) in the freezer for about 15-20 minutes.
  19. Pour the heavy cream into the chilled bowl and beat on medium speed until soft peaks form.
  20. Gradually add the powdered sugar, cocoa powder, and vanilla extract, and continue to beat until stiff peaks form. Be careful not to overwhip!
  21. Cover the bowl and refrigerate the chocolate cream filling until ready to use.
  22. Once the cakes are completely cool, use a serrated knife to level the tops of each cake layer. This ensures a flat and even cake.
  23. Place one chocolate cake layer on a serving plate or cake stand.
  24. Spread a generous layer of the vanilla cream filling evenly over the chocolate cake layer.
  25. Place one vanilla cake layer on top of the vanilla cream filling.
  26. Spread a generous layer of the chocolate cream filling evenly over the vanilla cake layer.
  27. Place the second chocolate cake layer on top of the chocolate cream filling.
  28. Spread another layer of the vanilla cream filling evenly over the chocolate cake layer.
  29. Place the second vanilla cake layer on top of the vanilla cream filling.
  30. You can frost the entire cake with either the vanilla or chocolate cream filling, or make a simple buttercream frosting. Alternatively, you can make a chocolate ganache (see instructions below).
  31. Refrigerate the cake for at least 30 minutes before serving. This allows the fillings to set and the flavors to meld together.
  32. Place the heavy cream in a saucepan and heat over medium heat until it just begins to simmer. Do not boil!
  33. Pour the hot cream over the chopped chocolate in a heatproof bowl.
  34. Let the mixture sit for 1 minute to allow the chocolate to melt.
  35. Gently stir the mixture until smooth and glossy.
  36. Let the ganache cool slightly before pouring it over the cake. This will help it thicken and create a beautiful drip effect.
  37. Pour the ganache over the top of the cake, allowing it to drip down the sides. You can use a spatula to spread it evenly.
  38. Refrigerate the cake for at least 30 minutes to allow the ganache to set.

Notes

  • For best results, use high-quality cocoa powder and chocolate.
  • Don’t overmix the cake batters, as this can lead to a tough cake.
  • Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
  • Chilling the cake before serving allows the flavors to meld together and the frosting to set.
  • You can substitute the vanilla and chocolate cream fillings with your favorite buttercream frosting.
  • The ganache is optional, but it adds a beautiful and decadent touch to the cake.

Find it online: https://anasrecipes.com/chocolate-vanilla-cream/