chocolate whipped cream cake

★★★★★ 2
By Laura Davis
from Rusk, TX

I love chocolate, any way you can fix it. I have to say , If I didnt like chocolate , I wouldnt have a weight problem! But thats okay! Im gonna keep on enjoying it. I hope you do to!

★★★★★ 2
serves 10-12
prep time 15 Min
cook time 35 Min

Ingredients For chocolate whipped cream cake

  • 1 3/4 c
    all purpose flour
  • 2 1/4 c
    sugar
  • 2 Tbsp
    sugar
  • 3/4 c
    cocoa, unsweetened
  • 1 1/2 Tbsp
    cocoa, unsweetened
  • 1 tsp
    salt
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1/2 c
    vegetable oil
  • 1 c
    milk
  • 2 lg
    eggs
  • 2 tsp
    vanilla extract
  • 1 1/2 c
    heavy cream, cold
  • 1 1/2 tsp
    powdered sugar
  • 1/3 c
    semi-sweet mini chocloate chips

How To Make chocolate whipped cream cake

  • 1
    •Make the cake: Heat oven to 350 degrees F. Butter the bottoms, and sides of two 9-inch round cake pans and dust with flour. Set aside. Bring a small saucepan of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean , about 35 minutes. Cool the cakes for 10 minutes. Unmold the cakes and allow to cool completely.
  • 2
    Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined. Ice cooled cakes, between layer, sprinle with mini chips and reserve some to sprinkle on the top. Store in refigerator until time to serve.

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