Chocolate Peach Cake
From the kitchen of Emily Ross
Two layer chocolate cake filled with cooked peach puree and covered in chocolate whipped frosting.
Added September 29, 2026
~ Times are estimates where the original recipe did not say.
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Cake
Preheat the oven to 350°F.
Mix the cake ingredients, wet first, then dry, for 2 minutes until fluffy (do NOT follow the box instructions).
Separate into 2 cake rounds.
Bake until cooked through (about 33 minutes).
Let cool.
Once cool, brush the cakes with the leftover peach juice, wrap them, and refrigerate.
Peach Puree
In a pan, put the diced peaches, brown sugar, and lemon juice and let simmer until thick.
Mix the cornstarch in the water and add to the pan to help thicken.
Once thick, set aside and chill in the fridge.
Whipped Frosting
Whip the heavy cream until soft peaks form.
Add all other frosting ingredients and whip until you have soft peaks.
Refrigerate.
Assembly
Put one layer of cake down and put a thin layer of frosting on top.
Put a ring of frosting around the edge and fill with the puree.
Top with more frosting and place the top layer of cake on.
Cover with frosting.
Refrigerate until ready to eat.
You'll need
From the family table
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