Chocolate Cream Cake with Ganache Frosting

Hello there–  We are gliding into Christmas here.  Ani sent out an all family spread sheet– with arrival, exit dates for everyone.  Larry is off to do his shepherd part in the church’s Bethlehem walk for the next four nights.  Charlotte just came in the door from shopping with her dad, clutching a bag of Christmas gifts.  And I’m baking (of course!).

We had this cake with friends recently.  And I’m here to convince you to give it a try if you are responsible for dessert at a Christmas gathering ahead.  It’s deeply richly chocolate.  And the the cream filling is heavenly!  The berries are a nice little sweet touch on top– a cake fit for a Christmas celebration!!

CHOCOLATE CREAM CAKE WITH GANACE FROSTING

Cake:
1 chocolate cake mix
3 eggs
water
1/2 cup canola oil
1 packet instant coffee

Filling:
2 cups whipping cream
1/4 cup instant vanilla pudding mix
1 cup powdered sugar

Frosting:
1/2 cup whipping cream
2 tab. butter
1 1/3 cup chocolate chips
4 oz. cream cheese (1/2 package), room temperature
2 cups powdered sugar
1 tsp. vanilla

Garnish:
blackberries
mint leaves

Make the chocolate cake according to the directions on the box (mine used 3 eggs, water & 1/2 cup oil).  Add the instant coffee as you mix it up (for a little richness). Bake the cake in three 8″ or 9″ cake pans.  Cool them completely before adding filling or frosting!

To make the filling, whip the 2 cups of whipping cream, pudding mix and 1 cup powdered sugar with an electric mixer until it forms stiff peaks.  Set it into the fridge to set up firm for about 15 minutes (0r more).

To make the frosting,  pour the 1/2 cup whipping cream and butter into a saucepan.  Heat it on the stove top until it starts to simmer and the butter is melted. Take it off the heat.  Drop in the chocolate chips and whisk it all together until the chocolate chips melt.  Set it aside to cool completely.

Then take the cooled chocolate mixture (ganache) and use an electric mixer to beat it together the cream cheese, 2 cups powdered sugar and vanilla.

To put the cake all together– Set one of the cake layers on a pretty plate.  Top it with half of the whipped cream filling.  Add the second later and top with the rest of the filling.  Add the third cake layer and the frost the top and sides with the chocolate frosting.

Set it into the fridge until to set it all up.  Take it out about 30 minutes before you want to serve it and garnish with berries and greenery (I used mint leaves because it grows like a weed in our yard).  So pretty!!

33 thoughts on “Chocolate Cream Cake with Ganache Frosting

    • Thanks Ursula! It’s sort of a new favorite. Have you been doing any more Christmas baking?? I’m taking cookies and frosting up to see our grand-kids in San Francisco on Wednesday so they can get in on the “baking.” Hope you have a blessed Christmas with your dear family. xox

  1. Hi, Rhonda! I’ve missed reading your blog and catching up on all the news & photos you post. This cake sounds absolutely wonderful and I will certainly give it a try next time we have a get-together. It sounds like you are in full-swing Christmas mode. How fun! Have a blessed weekend! Xoxo

    • We are Daisy– We have a 4 night BIG Christmas event at church and Larry is one of the main characters in the Bethlehem Walk. So we’ve been over to see him every night. Picking up my mom in a couple minutes to go on over. Lots of Christmas here!! hugs hugs friend.

    • Thanks Marcia! You’ve been with family up in San Francisco the last 3 days (eating and strolling!) — heading home this morning for a houseful of kids and family coming in. Merriest Christmas to you there– I’m imagining a beautiful White Christmas!! xox

  2. Pingback: Ten Blogging Years | The Thankful Heart

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