Chocolate Cake with Cream Cheese Filling

Cake:

2 c sugar

1 3/4 c flour

3/4 c cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 eggs

1 c heavy cream

1/2 stick salted butter, melted

1/4 c oil

1 T vanilla

1 c boiling water

Filling:

1 c cream cheese

3/4 c salted butter

1 T vanilla

4 c powdered sugar

Icing:

3/4 c salted butter

3/4 c cream cheese

1 3/4 c cocoa powder

5 c powdered sugar

3/4 c heavy cream

1 T vanilla

Topping:

Mini chocolate chips

Cake:

PH oven to 350°. Grease 3 9” cake pans with lard; sprinkle with sugar.
In stand mixing bowl, combine flour, cocoa, sugar, baking powder and baking soda.
Add in cream, butter, oil, eggs and vanilla; mix well. Stir in boiling water and mix again. Batter will be very thin. Pour evenly into prepared pans.
Bake 30-35 minutes, or until toothpick tests clean. Remove from oven; cool on wire pans IN THE PANS.
Remove cakes from pan and level tops. Can use a serrated knife, if you don’t have a cake level.

Filling:

In stand mixer, mix together cream cheese and butter on high for about 30 seconds.
Add powdered sugar 1/2 cup at a time, mixing after each addition.
Add in vanilla; mix until fluffy.
Place bottom layer on cake plate. Spread 1/3 of the filling on top of this layer.
Top with second layer; spread 1/3 of the filling on top of this layer.
Top with third layer; spread remaining 1/3 of the filling on top of this layer. Refrigerate at least 15 minutes.

Frosting:

In stand mixer, mix together cream cheese and butter on high for about 30 seconds.
Add powdered sugar 1/2 cup at a time, mixing after each addition.
Add in cocoa, cream and vanilla; mix until thoroughly combined and fluffy.
Remove from refrigerator.
Frost top layer gently with frosting; frost sides and smooth out.
Refrigerate at least 2 hours.
Serve.

Southern Mama Homestead