Get ready to embark on a culinary journey that will transform your kitchen into a chocolate lover's paradise! This Chocolate Layer Cake with Creme Chantilly Frosting is not just a dessert—it's an experience that promises to melt hearts and tantalize taste buds. Imagine cutting into a luxuriously moist chocolate cake, revealing layers of rich, velvety goodness topped with a cloud-like Creme Chantilly frosting that will make your guests swoon. Whether you're celebrating a special occasion or simply craving an extraordinary treat, this recipe is your ticket to dessert perfection.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 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
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients until thoroughly combined and no lumps remain.
- In a separate bowl, beat eggs until light and fluffy. Add whole milk, vegetable oil, and vanilla extract. Mix wet ingredients until well incorporated.
- Gradually pour wet ingredients into dry ingredients, stirring gently with a spatula. Mix until just combined, being careful not to overmix.
- Slowly add boiling water to the batter, stirring continuously. The batter will be thin, which is normal for this chocolate cake recipe.
- Divide batter evenly between prepared cake pans. Tap pans gently on the counter to remove any air bubbles.
- Bake in preheated oven for 30-35 minutes. Test cake doneness by inserting a toothpick into the center - it should come out clean.
- Remove cakes from oven and let cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
- For Creme Chantilly frosting, whip heavy cream in a chilled bowl until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks develop.
- Once cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of Creme Chantilly frosting.
- Carefully place second cake layer on top. Frost entire cake with remaining Creme Chantilly, creating smooth, even layers.
- Optional: Garnish with chocolate shavings, fresh berries, or a light dusting of cocoa powder before serving.
- Refrigerate cake for at least 30 minutes before serving to allow frosting to set and flavors to meld.
Tips
- Room Temperature Matters: Ensure eggs and milk are at room temperature for better ingredient incorporation.
- Sifting is Key: Always sift dry ingredients to prevent lumps and create a smoother cake texture.
- Don't Overmix: Mix batter just until ingredients are combined to keep the cake tender.
- Boiling Water Trick: The hot water helps bloom the cocoa powder, intensifying the chocolate flavor.
- Chilled Equipment: Use a chilled bowl and whisk for the Creme Chantilly to achieve perfect whipped cream.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting.
- Even Layers: Use a cake leveler or long knife to create flat, even cake layers for professional presentation.
- Refrigeration Tip: Chilling the cake helps set the frosting and enhances flavor melding.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 65mg
