Chocolate Cake With Whipped Frosted Filling Recipe
A moist Chocolate Cake filled with a Whipped Frosted Filled and covered with delicious Chocolate Frosting. This will make you say yum.
3/4 cup unsweetened cocoa powder (+ extra to sprinkle onto the cake pans)
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar (we used cane sugar)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup milk (+ 1 teaspoon white vinegar) to sour the milk
3 Tablespoons melted butter (+ extra to butter the cake pans)
3/4 cup lukewarm water
1 teaspoon pure vanilla extract
(Makes two 8-inch round cakes)
Whipped Frosted Filling
1 cup milk
5 Tablespoons all purpose flour
2 teaspoons vanilla extract
1 cups butter, at room temperature
1 1/4 cups granulated sugar
(This makes enough to frost one 9-inch cake or 12 cupcakes, or to use as filler.)
1 1/2 cups dark chocolate chips (11oz. chunk chocolate)
1 1/2 cups butter at room temperature
1 cup confectioners’ sugar, sifted
pinch of salt
2/3 cup sour cream
1/4 cup fine coconut
12-16 walnut halves
Preheat oven to 350 degrees F.
Prepare two 8-inch (2 inch deep) round cake pans by greasing, lining with parchment paper, greasing again and dusting with cocoa. (We will be slicing the bottom layer of the cake into two pieces to make the 3 layer cake)
Sift the cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer and stir with a spatula to combine.
Add the eggs, soured milk, water, oil, and vanilla. Use an electric mixer to beat until for about 3 minutes until nice and smooth.
Divide batter between the two pans.
Place into the oven on the center rack and bake for 35 minutes or until a toothpick inserted into the centers comes out clean.
Remove from the oven and put onto cooling racks to sit for 15 minutes. Turn out from pans. Transfer, face up, to wire racks and let the cakes cool completely.
Whipped Frosting Filling
In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour.
It is done when it reaches the consistency of thick cake batter.
It will take up to about 7 minutes of heating and constant whisking.
Stir in 2 teaspoons vanilla extract and set aside to cool.
In a mixing bowl, using an electric mixer, beat the butter and the granulated sugar until light, fluffy and a pale color and well incorporated.
When the flour and milk mixture have completely cooled, and add it to the butter and sugar mixture.
Beat all ingredients for about 1 minute on high speed, scraping down the bowl halfway, until they are smooth and well blended.
The frosting should be as light and fluffy as whipped cream.
Using a double boiler, melt the chocolate over medium to low heat. Cool for 5 minutes.
In a medium sized bowl, using an electric mixer, beat the butter, confectioners’ sugar 4-6 minutes, until light and fluffy. Gradually beat in chocolate, then sour cream, beating until well combined.
Use a large serrated knife to slice the bottom layer of the cake in half.
Place on piece onto your cake plate. Spread half of the whipped frosting filler onto the cake.
Place the second half of the sliced cake round next and spread on the remaining whipped frosting filler.
Place the third whole cake round next.
Frost the top and sides of the cake with the chocolate frosting.
Sprinkle on the coconut garnish and place walnut halves around the outside top of the cake.