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
1 chocolate cake mix
1/2 cup canola oil
1 packet instant coffee
2 cups whipping cream
1/4 cup instant vanilla pudding mix
1 cup powdered sugar
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
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!!