Decadent Chocolate Topped Cream Cake Recipe

Posted on February 12, 2025

Indulge in the ultimate dessert experience with this easy and incredibly delicious Chocolate Topped Cream Cake! This recipe combines the rich, moist goodness of chocolate cake with a luscious, creamy topping and a smooth, decadent chocolate ganache. It’s the perfect treat for any occasion, from weeknight desserts to special celebrations. If you’re looking for a show-stopping dessert that’s surprisingly simple to make, you’ve found it!

Have you ever craved a dessert that’s both comforting and elegant? This Chocolate Topped Cream Cake is exactly that. Imagine sinking your fork into layers of moist chocolate cake, followed by a cool, creamy dream, and finally, a rich chocolate ganache that melts in your mouth. It’s an explosion of textures and flavors that will leave you wanting more. And the best part? It starts with a simple cake mix, making it a breeze to whip up even on a busy day.

This recipe is inspired by classic cream cakes, but with a chocolatey twist that elevates it to a whole new level. Whether you’re a seasoned baker or just starting out, you’ll find this recipe easy to follow and the results incredibly rewarding. Get ready to impress your family and friends with this irresistible chocolate cake masterpiece!

Ingredients for Your Chocolate Topped Cream Cake

Here’s everything you’ll need to create this irresistible dessert. We’ve also included some helpful notes on each ingredient to ensure your cake turns out perfectly.

  • 1 box chocolate cake mix: This is the foundation of our cake. Use your favorite brand and flavor of chocolate cake mix. For a richer flavor, consider a dark chocolate or devil’s food cake mix.
  • 1 cup water: Essential for hydrating the cake mix and creating a moist cake.
  • 1/2 cup vegetable oil: Adds moisture and richness to the cake. You can substitute with melted coconut oil or another neutral oil.
  • 3 large eggs: Bind the ingredients together and add structure to the cake.
  • 8 ounces cream cheese, softened: The key to the creamy, tangy topping. Make sure it’s fully softened to avoid lumps.
  • 1 cup granulated sugar: Sweetens the cream cheese mixture. You can adjust the amount to your preference.
  • 1 teaspoon vanilla extract: Enhances the flavors of the cream cheese and cake. Use pure vanilla extract for the best results.
  • 16 ounces heavy cream: The base for our whipped cream topping. Make sure it’s very cold for easy whipping.
  • 1/2 cup powdered sugar: Sweetens the whipped cream and helps stabilize it.
  • 1 teaspoon vanilla extract: Adds a touch of vanilla flavor to the whipped cream.
  • 1 cup chocolate chips: Use your favorite type of chocolate chips – semi-sweet, dark, or milk chocolate all work well.
  • 1/2 cup heavy cream: Creates a smooth, pourable chocolate ganache.

Dietary Considerations:

  • Gluten-Free: To make this cake gluten-free, use a gluten-free chocolate cake mix.
  • Dairy-Free: This recipe contains a lot of dairy! It is not easily adapted to be dairy-free due to the cream cheese and heavy cream components.

Step-by-Step Directions for Chocolate Topped Cream Cake

Ready to bake? Follow these simple steps to create your Chocolate Topped Cream Cake. We’ve included helpful tips and tricks along the way to ensure success.

  1. Prepare the chocolate cake: Preheat your oven according to the cake mix instructions. In a large bowl, combine the chocolate cake mix, water, oil, and eggs. Mix until well combined, but don’t overmix. Overmixing can lead to a tough cake.
  2. Bake the cake: Pour the batter into a greased and floured 9×13 inch pan. Bake according to the cake mix instructions, or until a toothpick inserted into the center comes out clean.
  3. Cool the cake completely: This is crucial! Let the cake cool completely in the pan before frosting. This prevents the cream topping from melting. You can even refrigerate the cake to speed up the cooling process.
  4. Prepare the cream cheese mixture: In a large bowl, beat the softened cream cheese, granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Make sure the cream cheese is fully softened to avoid any lumps in your frosting.
  5. Whip the heavy cream: In a separate bowl, whip the heavy cream with the powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Use a chilled bowl and beaters for the best results. Stiff peaks mean the cream holds its shape when you lift the beaters.
  6. Combine the cream cheese and whipped cream: Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to overmix, as this can deflate the whipped cream.
  7. Spread the cream mixture: Spread the cream mixture evenly over the cooled chocolate cake. Make sure the cake is completely cool before frosting.
  8. Prepare the chocolate ganache: In a microwave-safe bowl, combine the chocolate chips and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Be careful not to overheat the chocolate, as it can burn.
  9. Pour the melted chocolate: Pour the melted chocolate over the cream layer and spread evenly. Tilt the pan to help spread the chocolate evenly.
  10. Refrigerate: Refrigerate the cake for at least 2 hours before serving. This allows the cream and chocolate to set properly, creating the perfect texture.
  11. Serve and enjoy: Cut into squares and serve chilled. This Chocolate Topped Cream Cake is best enjoyed cold!

Expert Tips & Serving Suggestions for Your Chocolate Cake

Want to take your Chocolate Topped Cream Cake to the next level? Here are some expert tips and serving suggestions to elevate your baking game.

Advanced Preparation:

  • The cake can be baked a day in advance and stored at room temperature, tightly wrapped.
  • The cream cheese mixture can be made a day in advance and stored in the refrigerator.
  • The entire cake can be assembled a day in advance and stored in the refrigerator.

Serving Suggestions:

  • Serve chilled with a glass of cold milk or a cup of hot coffee. The contrast of temperatures is delightful!
  • Garnish with fresh berries, such as raspberries or strawberries, for a pop of color and flavor.
  • Dust with cocoa powder or powdered sugar for an elegant presentation.
  • Add a scoop of vanilla ice cream for an extra indulgent treat.

Pairing Options:

  • Pair with a light-bodied red wine, such as Pinot Noir, to complement the chocolate flavors.
  • Serve with a dessert wine, such as Port, for a richer, more decadent experience.
  • Enjoy with a cup of black coffee or espresso to cut through the sweetness.

Storage Recommendations:

  • Store leftover cake in the refrigerator, covered, for up to 3 days.
  • The cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.

Reheating Techniques:

  • This cake is best served cold, so reheating is not recommended.

Make-Ahead Ideas:

  • Bake the cake layers a day or two in advance and store them tightly wrapped at room temperature.
  • Prepare the cream cheese filling a day in advance and store it in the refrigerator.
  • Assemble the cake a few hours before serving to allow the flavors to meld together.

Ready to try this decadent recipe? We’d love to hear what you think! Share your creations and feedback in the comments below or on social media using #ChocolateCreamCake.

Frequently Asked Questions (FAQ) about Chocolate Cream Cake

Got questions about making Chocolate Topped Cream Cake? We’ve got answers! Here are some of the most common questions we receive, along with helpful tips and solutions.

Can I use a different type of cake mix?

Absolutely! Feel free to experiment with different cake mix flavors, such as vanilla, yellow, or even red velvet. Just make sure the cake is compatible with the cream topping and chocolate ganache.

Can I use a homemade chocolate cake recipe instead of a cake mix?

Yes, you can! If you have a favorite chocolate cake recipe, feel free to use it in place of the cake mix. Just make sure the cake is baked in a 9×13 inch pan and cooled completely before adding the toppings.

Can I use a different type of chocolate for the ganache?

Yes, you can use any type of chocolate you prefer, such as dark chocolate, milk chocolate, or white chocolate. Adjust the amount of heavy cream as needed to achieve a smooth, pourable consistency. Finely chop the chocolate before melting for a smoother ganache.

Can I add nuts or other toppings to the cake?

Definitely! Feel free to add chopped nuts, such as pecans or walnuts, to the cream topping or sprinkle them over the chocolate ganache. You can also add other toppings, such as sprinkles, chocolate shavings, or fresh fruit.

Can I make this cake vegan?

While this recipe relies heavily on dairy, you could try using a vegan chocolate cake mix, vegan cream cheese alternative, and coconut cream for the whipped topping and ganache. However, the results may vary, and the texture and flavor may not be the same as the original recipe.

How do I prevent the chocolate ganache from cracking?

To prevent the chocolate ganache from cracking, make sure the cream layer is firm and chilled before pouring the ganache over it. Also, avoid making drastic temperature changes to the cake. Let it chill gradually in the refrigerator.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. In fact, it’s even better when made a day in advance, as it allows the flavors to meld together. Store the cake in the refrigerator, covered, until ready to serve.

How long will this cake last?

This cake will last for up to 3 days in the refrigerator. After that, the cream topping may start to soften, and the cake may become slightly soggy. For longer storage, you can freeze the cake for up to 2 months.

What is the best way to cut this cake?

The best way to cut this cake is with a sharp knife that has been dipped in warm water and wiped clean. This will help prevent the cream topping and chocolate ganache from sticking to the knife. Cut into squares or slices, depending on your preference.

Why is my whipped cream not stiffening?

There are several reasons why your whipped cream might not be stiffening. Make sure your heavy cream is very cold, and your bowl and beaters are chilled. Also, avoid overmixing, as this can cause the cream to separate. If your cream is still not stiffening, you can try adding a tablespoon of powdered sugar or cream cheese to help stabilize it.

How can I make the chocolate ganache shinier?

For a shinier chocolate ganache, add a tablespoon of corn syrup or glucose to the chocolate and heavy cream mixture before melting. This will help create a smooth, glossy finish. You can also try using a high-quality chocolate with a higher cocoa butter content.

Can I use cool whip instead of heavy cream?

While you can use Cool Whip as a shortcut, the texture and flavor will be different. Cool Whip tends to be lighter and less rich than homemade whipped cream. For the best results, we recommend using heavy cream and whipping it yourself.

Conclusion: Your Chocolate Topped Cream Cake Awaits!

There you have it – a simple yet stunning Chocolate Topped Cream Cake recipe that’s sure to impress. This cake is more than just a dessert; it’s an experience. From the moist chocolate cake to the creamy topping and the decadent ganache, every bite is a symphony of flavors and textures.

Now it’s your turn to create this magical dessert. Don’t be afraid to get creative and experiment with different flavors and toppings. Maybe add a layer of caramel, sprinkle some sea salt on the ganache, or use a different type of chocolate. The possibilities are endless!

We can’t wait to see your creations! Share your photos and experiences in the comments below or on social media using #ChocolateCreamCake. Happy baking!

Chocolate Topped Cream Cake

Ingredients

  • 1 box chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 ounces heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 1/2 cup heavy cream

Directions

  1. 1. 1. Prepare the chocolate cake according to package directions using the cake mix, water, oil, and eggs. Bake in a 9×13 inch pan. Let cool completely.
  2. 2. 2. In a large bowl, beat the softened cream cheese, granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
  3. 3. 3. In a separate bowl, whip the heavy cream with the powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
  4. 4. 4. Gently fold the whipped cream into the cream cheese mixture until well combined.
  5. 5. 5. Spread the cream mixture evenly over the cooled chocolate cake.
  6. 6. 6. In a microwave-safe bowl, combine the chocolate chips and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  7. 7. 7. Pour the melted chocolate over the cream layer and spread evenly.
  8. 8. 8. Refrigerate for at least 2 hours before serving.
  9. 9. Tip/Pairing:
  10. 10. Serve chilled with a glass of milk or coffee.
  11. 11. Chef Tip:
  12. 12. For a smoother chocolate topping, finely chop the chocolate before melting. This helps it melt more evenly and prevents scorching.

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