Chocolate Cream Cakes

So good, you may want to keep them all for yourself!

Somehow, in some way, I was able to keep from licking my fingers while making these cakes. If you know me and my intense love for sweets, you will find this to be a small miracle. The down side of being on a strict diet while running a food blog is not being able to test everything I make, which is something I am very particular about. If I make something that I believe to be average, I do not share it here. Not having tried these cakes myself, I made an exception since they received such a raving endorsement from my husband and a handful of other people. Besides, aren't they just cute?


Preheat your oven to 350 degrees F. Coat four 4-inch nonstick individual springform pans with cooking spray. 

In a medium bowl, combine:

1 1/2 cups all-purpose flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

In a large bowl, combine:

3/4 cup sour cream 

1/3 cup canola oil

1 egg

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons vanilla extract

Flour mixture

Mix until incorporated. Spread into the prepared pans and bake for 28 minutes. Let the cakes cool in the pans on a wire rack for 5 minutes. Invert the cakes onto the wire rack and remove the sides and bottoms from the pans. Cool completely.

Add 1 1/2 tablespoons of cold water to a small saucepan. Sprinkle 1/2 teaspoon of unflavored gelatin over the water and let stand for 1 minute to soften. Gently warm over low heat, stirring, until gelatin dissolves and is clear. Add 2 ounces of finely chopped white chocolate and stir until it is melted and mixture is smooth. 

In a medium bowl, add 3/4 cup heavy cream. Add chocolate from the saucepan to the heavy cream and stir until combined. Chill for 15 minutes in the refrigerator.

Beat with a handheld mixer on high speed until stiff peaks form. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip.

With a knife, slice the cakes open from the sides. Cut them into 2 even layers, but stop three quarters of the way. Pipe the filling into the middle of each cake. 

Press the cakes together gently. Place on a wire rack set over a jellyroll pan.

Chop 6 ounces of bittersweet chocolate.

Place the chocolate in a small bowl.

In a liquid glass measuring cup, bring 1/2 cup heavy cream and 2 tablespoons light corn syrup to boil in the microwave. Pour the mixture over the chocolate.

Let stand for 2 minutes and whisk until smooth. Spoon the glaze over the cakes, allowing the excess to run off into the jellyroll pan.

Refrigerate to set glaze.

Place 2 ounces of finely chopped white chocolate into a resealable Ziploc bag and seal. Place bag in a bowl of very hot tap water. Let stand for 5 minutes until chocolate is melted.

Snip off one corner of the bag and drizzle the melted chocolate over top of the cakes. Refrigerate to set.

I'm going to have to make these again. They look way too good not to try myself.