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Chocolate Cream Cakes




Source of Recipe


Country Living


List of Ingredients




1 3/4 cups unsalted butter, softened, plus 1 tablespoon, melted
2 cups plus 21/2 tablespoons all-purpose flour
2 1/4 cups whole milk
2/3 cup sugar
1/2 cup dark brown sugar
1/2 cup unsweetened cocoa
1/4 cup sour cream
3 large eggs
3 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup confectioners' sugar
9 ounces bittersweet chocolate
1 1/2 tablespoons vegetable shortening



Recipe



1. Make the 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 the 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 the mixer speed to medium and continue to beat for 3 more minutes.

2. Bake the cakes: Divide the batter equally between the prepared pans and bake on the middle rack of the oven until the cake tops spring back when lightly touched -- 20 to 25 minutes. Cool in the muffin pans on a wire rack for 5 minutes. Use a knife to loosen the cakes from the pan sides. Invert cakes onto the wire rack and cool completely.

3. Make the cream filling: Whisk the remaining milk and flour together in a medium saucepan until smooth. Place the 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 the remaining butter and confectioners' sugar together in a medium bowl until light. Add the remaining vanilla, reduce the mixer speed to medium and slowly add the cooled milk mixture. Beat for 1 more minute.

4. Fill the cakes: Fill a pastry bag fitted with a long narrow tip (we used a Bismark tube #230) with the cream filling. Insert the tip into the bottom of a cake and fill by gently moving the tip from side to side while squeezing the pastry bag until the cake begins to swell. Gently remove the tip and return the cake to the wire rack. Fill remaining cakes and set the wire rack over a baking pan.

5. Glaze the cakes: In a double boiler set over simmering water, melt the bittersweet chocolate and the shortening together. Once melted, remove pan from the heat and let sit for 3 minutes. Pour about 1 tablespoon of the chocolate mixture on the top of a cake. Use a small spatula to glaze the top and smooth around the sides until completely coated in a thin layer of chocolate. Repeat with remaining cakes. Freeze for 3 minutes, remove and let sit until chocolate has set -- about 1 hour. Decorate cake tops with remaining cream filling, if desired.