Chocolate Whipped Cream Cake

Laura Davis


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 votes
15 Min
35 Min


1 3/4 c
all purpose flour
2 1/4 c
2 Tbsp
3/4 c
cocoa, unsweetened
1 1/2 Tbsp
cocoa, unsweetened
1 tsp
1 1/2 tsp
baking powder
1 1/2 tsp
baking soda
1/2 c
vegetable oil
1 c
2 large
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


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.
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.

About Chocolate Whipped Cream Cake

Course/Dish: Cakes, Chocolate