Get ready to embark on a mouthwatering journey with this irresistible Chocolate Cake with Cream on Top! Imagine cutting into a rich, moist chocolate cake that's so decadent, it practically melts in your mouth, crowned with a cloud-like layer of fresh whipped cream. Whether you're celebrating a special occasion or simply craving a slice of pure bliss, this recipe is guaranteed to become your new go-to dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup heavy cream, whipped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- In a large mixing bowl, combine 1 3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 2 cups of sugar, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk the dry ingredients together until they are well combined and there are no lumps.
- In a separate bowl, crack in 2 large eggs and add 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract. Beat the mixture with an electric mixer on medium speed for about 2 minutes until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Slowly pour in 1 cup of boiling water into the batter. The batter will be thin, but this is normal. Stir gently until the water is fully incorporated.
- Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to release any air bubbles.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If the toothpick has moist crumbs, bake for an additional 5 minutes.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream. In a chilled mixing bowl, pour in 1 cup of heavy cream. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to overwhip, as it can turn into butter.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of whipped cream on top of the first cake layer.
- Carefully place the second cake layer on top of the whipped cream. Finish by spreading the remaining whipped cream on top of the second layer. You can also decorate the top with chocolate shavings or cocoa powder if desired.
- Slice the cake into 10 servings and enjoy your delicious Chocolate Cake with Cream on Top!
Tips
- Use room temperature ingredients to ensure better mixing and a more uniform cake texture.
- When measuring flour, use the spoon and level method to avoid dense, heavy cake layers.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender.
- For extra moisture, ensure you add the boiling water as directed - it helps activate the cocoa and creates a rich, soft crumb.
- Chill your mixing bowl and whisk before whipping cream for the most stable and fluffy topping.
- Let the cake cool completely before adding whipped cream to prevent melting.
- For a professional finish, use a cake turntable and offset spatula when applying the whipped cream.
- Store any leftover cake in the refrigerator and consume within 2-3 days for the best taste and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
