Chocolate and cream layer cake

 

🍫 Chocolate and Cream Layer Cake

📝 Ingredients

For the Chocolate Cake (makes two 9″ layers):

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) hot coffee or hot water (enhances chocolate flavor)

For the Whipped Cream Filling & Frosting:

• 2 ½ cups (600ml) heavy whipping cream (chilled)
• ½ cup (60g) powdered sugar (adjust to taste)
• 2 tsp vanilla extract
  (Optional: 1 tbsp instant pudding mix or 1 tsp unflavored gelatin to stabilize)

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👩‍🍳 Instructions

🔸 Make the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, sift together flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth (about 2 minutes).
4. Stir in the hot coffee or water until well combined (batter will be thin).
5. Pour evenly into pans and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

🔸 Prepare the Whipped Cream:

1. In a chilled bowl, whip cream until soft peaks form.
2. Add powdered sugar and vanilla. Continue to whip until stiff peaks form.
3. (Optional: Add pudding mix or gelatin dissolved in warm water to help it hold longer if making in advance.)

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🍰 Assemble the Cake:

1. Level the cakes if needed using a serrated knife.
2. Place one layer on a cake stand. Spread a thick layer of whipped cream on top.
3. Add the second cake layer and cover the whole cake with remaining whipped cream.
4. Decorate with chocolate curls, shavings, cocoa dusting, or berries.

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❄️ Chill & Serve:

• Refrigerate for at least 1 hour before serving to allow layers to set.
• Best enjoyed within 2–3 days.

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💡 Tips:

• Want it extra decadent? Add a thin layer of chocolate ganache under the whipped cream.
• For a firmer cake for slicing, use stabilized whipped cream or mascarpone whipped cream.
• Can also be made as a sheet cake or cupcakes!

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Would you like a version with chocolate mousse instead of whipped cream, or a dairy-free adaptation?