Recipe

A Chocoholic's Dream Chocolate Cream Cake

By Mulan Xia at University of California – Berkeley

Chocolate cream cake: a cake present in every dessert section of every cookbook, a word in every five year old's dictionary, a sweet rivaled in popularity only by its vanilla counterpart.

Although I have never encountered a chocolate cake that I did not like, this recipe towers over its competitors. The combination of vibrant flavor, melt-in-the-mouth texture, and fluffy-as-mousse frosting distinguish this cake as a winner. This isn't an easy recipe because it takes a fair bit of whisking, but I can promise that it's worth the work.

Chocolate Cream Poke Cake

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 16
Ingredients
  • 3/4 cup unsalted butter
  • 1 1/2 cups white sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup sour cream
  • 3 large eggs
  • 1 cup soy milk
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 12 ounces evaporated milk
  • 1 cup dark chocolate chips
  • 1/4 cup soy milk
  • 1 3/4 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla
  • All the world's mini chocolate chips

Step 1

Preheat oven to 350°F. Grease two 8-inch cake rounds with either butter or cooking spray.

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Step 2

In a large bowl, beat together butter, brown sugar, and white sugar until light and fluffy.

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Step 3

Mix in sour cream and vanilla extract.

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Step 4

Add eggs, one at a time. Set aside.

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Step 5

In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.

#SpoonTip: If you have access to a sifter, it would be helpful to first sift the flour and cocoa powder to minimize any lumps in the batter.

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Step 6

Gradually fold the dry ingredients into the wet ingredients until just combined. Add in the soy milk.

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Step 7

Divide batter evenly between the two cake pans and bake for 30-35 minutes.

#SpoonTip: Use the toothpick test to check if your cake's ready: a toothpick inserted in the center should come out with just a few crumbs.

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Step 8

While the cake is baking, begin making the chocolate drizzle. Microwave together evaporated milk, chocolate chips and soy milk in 30 second increments. Whisk in-between to prevent burning. Continue until the chocolate is melted and smooth.

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Step 9

Pull out your cakes and using a chopstick, poke holes approximately 1/2 cm apart.

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Step 10

Pour chocolate drizzle over both cakes, making sure to fill all the holes. Freeze cakes for an hour and begin making the whipped topping.

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Step 11

In a medium bowl, whip heavy whipping cream until it has thickened. This should take approximately 5 minutes.

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Step 12

Add in powdered sugar, cocoa powder, and vanilla. Whisk until stiff peaks have formed.

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Step 13

Frost your chilled cakes with whipped topping, top with some chocolate chips, and enjoy!

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If this chocolate cream cake doesn't bring enough chocolate to your life, try one of these fifteen chocolate recipes, to be made in under fifteen minutes.