Baking has always been a source of joy for me. The aroma of something sweet wafting through the house can turn an ordinary day into a celebration. One dessert that never fails to bring smiles is Chocolate Cake with Cream. This cake is not just a treat; it’s a memory-maker. I remember the first time I baked it for my daughter’s birthday. The look on her face when she saw the rich chocolate layers topped with fluffy cream was priceless. It became our family tradition to whip up this cake for every special occasion, from birthdays to holidays.
What I love most about this Chocolate Cake with Cream is its perfect balance of rich chocolate flavor and light, airy cream. Each slice is a delightful experience, making it a favorite among friends and family. Whether you’re celebrating a milestone or simply indulging in a sweet moment, this cake is sure to impress. Let’s dive into the recipe and create some delicious memories together!
Ingredients List
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)
Chocolate shavings or cocoa powder (for garnish)
Make sure to measure your ingredients accurately for the best results. For the cocoa powder, I like to sift it to avoid any lumps. When it comes to the heavy whipping cream, using cold cream helps achieve those perfect soft peaks when whipping. Enjoy gathering these ingredients; each one plays a vital role in creating the rich, decadent flavor of this Chocolate Cake with Cream!
How to Prepare Chocolate Cake with Cream
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This step is crucial for ensuring your cake bakes evenly. While the oven heats up, grease and flour two 9-inch round cake pans. I like to use a bit of butter to grease the pans, followed by a light dusting of flour. This helps the cakes release easily after baking.
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended. This step is important because it ensures that the leavening agents are evenly distributed, which helps the cake rise beautifully.
Combine Wet Ingredients
Next, add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Using an electric mixer, beat the mixture on medium speed for about 2 minutes. You want to achieve a smooth batter, so take your time with this step. The batter should be thick but pourable, and the ingredients should be fully incorporated.
Incorporate Boiling Water
Now, carefully stir in the boiling water. This might seem unusual, but it’s what gives the cake its moist texture. The batter will be quite thin, which is perfectly normal. Just make sure everything is well combined without any lumps.
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs, they’re ready. If not, give them a few more minutes.
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, carefully transfer them to a wire rack to cool completely. This cooling step is essential; it prevents the whipped cream from melting when you frost the cake.
Prepare the Whipped Cream
While the cakes are cooling, it’s time to whip the cream. In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on high speed until soft peaks form. Make sure not to over-whip, or you’ll end up with butter!
Assemble the Cake
To assemble, place one cake layer on a serving plate. Spread a generous layer of whipped cream on top. Then, place the second cake layer on top and frost the top and sides with the remaining whipped cream. For a finishing touch, decorate with chocolate shavings or a light dusting of cocoa powder. This adds a beautiful presentation and a little extra chocolatey goodness!
Why You’ll Love This Recipe
Quick Preparation: With just 20 minutes of prep time, you can whip up this delightful cake in no time.
Rich Flavor: The combination of cocoa and cream creates a decadent taste that chocolate lovers crave.
Versatile for Any Occasion: Whether it’s a birthday, holiday, or just a cozy family dinner, this cake fits right in.
Easy to Customize: Feel free to add your favorite toppings, like fresh berries or nuts, to make it your own.
Impressive Presentation: The layers of chocolate and cream look stunning, making it a showstopper at any gathering.
This Chocolate Cake with Cream is not just a dessert; it’s a celebration of flavors and memories. You’ll find yourself reaching for this recipe time and again!
Tips for Success
To ensure your Chocolate Cake with Cream turns out perfectly, here are some handy tips:
Room Temperature Ingredients: Make sure your eggs and milk are at room temperature. This helps create a smoother batter and better texture.
Measure Accurately: Use a kitchen scale for precise measurements, especially for flour and cocoa powder. Too much can lead to a dense cake.
Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can make the cake tough.
Check Oven Temperature: Use an oven thermometer to ensure your oven is at the right temperature. An inaccurate oven can affect baking time.
Cool Completely: Allow the cakes to cool completely before frosting. This prevents the whipped cream from melting and sliding off.
With these tips, you’ll be well on your way to baking a delicious Chocolate Cake with Cream that everyone will love!
Nutritional Information
When indulging in a slice of Chocolate Cake with Cream, it’s good to know what you’re enjoying. Here’s the estimated nutritional data per serving:
Calories: 350
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 200mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 25g
Protein: 4g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your delicious Chocolate Cake with Cream while being mindful of these nutritional details!
FAQ Section
Here are some common questions I often hear about making Chocolate Cake with Cream:
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. Just remember to adjust the measurements slightly, as cake flour is more absorbent.
How can I make the cake gluten-free?
To make a gluten-free Chocolate Cake with Cream, use a gluten-free all-purpose flour blend. Ensure it contains xanthan gum for the best texture.
What can I use instead of heavy whipping cream?
If you don’t have heavy whipping cream, you can use coconut cream or a dairy-free whipped topping. Just keep in mind that the flavor will change slightly.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze slices for up to 2 months; just wrap them tightly in plastic wrap.
Can I add flavors to the whipped cream?
Absolutely! You can add a splash of almond extract or a bit of cocoa powder to the whipped cream for an extra flavor boost. Just mix it in before whipping.
Storage & Reheating Instructions
To keep your Chocolate Cake with Cream fresh, store any leftovers in an airtight container in the refrigerator. This will help maintain its moisture and flavor for up to 3 days. If you want to enjoy it later, you can freeze individual slices. Just wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months.
When you’re ready to enjoy a slice, simply remove it from the freezer and let it thaw in the refrigerator for a few hours. If you prefer a warm treat, you can microwave a slice for about 10-15 seconds. Just be careful not to overheat it, as that can cause the cream to melt too much. Enjoy your delicious cake anytime!
Chocolate Cake with Cream is a classic dessert for any occasion.
Ingredients
Scale
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, remove from the pans and transfer to a wire rack to cool completely.
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on high speed until soft peaks form.
Place one cake layer on a serving plate. Spread a layer of whipped cream on top. Place the second cake layer on top and frost the top and sides with the remaining whipped cream.
Decorate with chocolate shavings or a dusting of cocoa powder.
Notes
Enjoy your Chocolate Cake with Cream, a rich and delightful treat that everyone will love!
