chocolate whipped cream cake
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!
prep time
15 Min
cook time
35 Min
method
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yield
10-12 serving(s)
Ingredients
- 1 3/4 cups all purpose flour
- 2 1/4 cups sugar
- 2 tablespoons sugar
- 3/4 cup cocoa, unsweetened
- 1 1/2 tablespoons cocoa, unsweetened
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup vegetable oil
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy cream, cold
- 1 1/2 teaspoons powdered sugar
- 1/3 cup semi-sweet mini chocloate chips
How To Make chocolate whipped cream cake
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Step 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.
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Step 2Make 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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