Chocolate Cake Whipping Cream
Chocolate cake with whipping cream is a rich, moist dessert topped with light, fluffy whipped cream. The chocolate sponge layers are soft and decadent, often enhanced with cocoa or melted chocolate. Whipping cream adds a creamy contrast, balancing the intense chocolate flavor. Perfect for celebrations or indulgent treats, it's a timeless favorite among dessert lovers.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter or fine mesh sieve
- 2 round cake pans (9-inch)
- Cooling rack
- Spatula or butter knife for frosting
- Toothpick (for testing doneness)
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened dark cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 large eggs
- 1 cup whole milk
- ½ cup oil avocado oil works great, but any neutral oil is fine
- 1 teaspoon salt
- ¼ teaspoon coffee extract optional but enhances chocolate flavor
- 1 cup boiling water
- 2 teaspoons vanilla extract
For the Whipped Cream:
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
- 2 to 4 tablespoons powdered sugar adjust sweetness to taste
Instructions
- First, I set the oven to 350°F (175°C) to get it nice and hot. Then, I grease two 9-inch round cake pans and dust them with flour or sometimes I just line them with parchment paper to keep things easy.
- Next, I take a big bowl and sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Getting those dry ingredients mixed well is key.
- After that, I add in the eggs, milk, oil, coffee extract, and vanilla extract to the dry mix. I use a mixer or a whisk and beat everything until it’s smooth and fully combined.
- Here’s a little trick: I slowly pour in boiling water while stirring gently. The batter will look pretty thin that’s exactly what you want! It helps keep the cake super moist.
- I split the batter evenly between the two pans, then pop them into the oven. I bake for about 30-35 minutes. When a toothpick comes out clean from the center, the cakes are done.
- Once baked, I let the cakes rest in the pans for about 10 minutes before moving them onto wire racks to cool completely.
- While the cakes are cooling, I whip up some heavy cream with a splash of vanilla and a little powdered sugar until soft peaks form this whipped cream is going to be the perfect topping.
- Finally, when the cakes are fully cooled, I spread a generous layer of that fluffy whipped cream on one cake, place the other cake on top, and cover the whole thing with the rest of the whipped cream. And voilà deliciousness ready to enjoy!
Notes
Notes:
Adding coffee extract is optional but enhances the chocolate flavor beautifully. Use room temperature eggs and milk for better mixing and texture. This cake is deliciously moist, so be careful not to overbake.
For a richer flavor, you can substitute half the milk with sour cream or buttermilk. Whipped cream is best applied when cakes are completely cooled to prevent melting.
Nutrition Facts Of Chocolate Cake Whipping Cream
| Nutrition | Amounts |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Saturated Fat | 9g |
| Carbohydrates | 40g |
| Sugar | 30g |
| Protein | 4g |