For Cake: Preheat oven to 350°F (175°C).Grease and lightly flour three 9 x 1 1/2, or 8 x 1 1/2-inch roundbaking pans. Combine flour, baking soda and salt; set aside.
In a large mixing bowl, beat the butterwith an electric mixer on medium to high speed for 30 seconds.Add sugar and vanilla; beat until combined. Add eggs, one ata time, beating well after each addition. Beat in chocolate.Alternately add flour mixture and water, beating on low to mediumspeed after each addition just until combined. Pour batter intoprepared pans.
Bake for 25 to 30 minutes or until a woodenpick inserted near the centers comes out clean. Cool in panson wire racks for 10 minutes. Remove from pans. Cool completelyon wire racks.
Spread Butter Cream Filling on two ofthe layers; stack layers. Top remaining layer.
For Butter Cream Filling: Beat butter,powdered sugar, milk and vanilla together, adding additionalmilk, if necessary, to make a filling of spreading consistency.
Frost cake with Chocolate-Cream CheeseFrosting. Cover and store in the refrigerator.
For Chocolate-Cream Cheese Frosting: Beatcream cheese and milk together until combined.
Beat in powdered sugar. Beat in meltedchocolate and vanilla.
Beat in additional milk, if necessary,to make frosting of spreading consistency.
Makes 12 servings.
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