CHOCOLATE CAKE WITH BAVARIAN CREAM FILLING RECIPES

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CREAM-FILLED CHOCOLATE CAKE RECIPE: HOW TO MAKE IT



Cream-Filled Chocolate Cake Recipe: How to Make It image

I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.—Linda Hartsell, Apple Creek, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 16-20 servings.

Number Of Ingredients 13

1 package chocolate cake mix (regular size)
5 tablespoons all-purpose flour
1-1/4 cups milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
Pinch salt
FROSTING:
1/2 cup butter, softened
1/4 cup baking cocoa
1 teaspoon vanilla extract
3 cups confectioners' sugar
4 to 5 tablespoons hot water

Steps:

  • Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SEMISWEET CHOCOLATE BAVARIAN CREAM RECIPE - FOOD.COM



Semisweet Chocolate Bavarian Cream Recipe - Food.com image

This is so good! The semi-sweet chocolate flavor leaves milk chocolate at the gate! Seriously, it will become a family favorite. It's fairly easy to make, and you will really love the flavor.

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 7

5 ounces semisweet chocolate, chopped
1/4 ounce unflavored gelatin (1 envelope)
1/4 cup water
3 large egg yolks
5 tablespoons superfine sugar
1 cup milk
1 cup heavy cream

Steps:

  • Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
  • Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
  • Put the milk into a saucepan and bring just to a boil.
  • *Gradually whisk the hot milk into the yolks.
  • Then return the mixture into the saucepan.
  • Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
  • Melt the chocolate in a microwave.
  • Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
  • Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
  • While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
  • Oil a mold with almond oil.
  • Gently fold the cream into the custard and pour into the oiled mold.
  • To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
  • Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
  • *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.

Nutrition Facts : Calories 529.7, FatContent 46.2, SaturatedFatContent 27.8, CholesterolContent 247.4, SodiumContent 70.8, CarbohydrateContent 31.3, FiberContent 5.9, SugarContent 16.2, ProteinContent 11.3

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