Chocolate Cake With Cream
Chocolate cake with cream is a delicious dessert that combines the rich, indulgent flavor of chocolate with the smooth, creamy texture of whipped cream. The cake is typically made with a rich chocolate batter that is baked until moist and fluffy, and then topped with a generous layer of whipped cream.
There are many variations of chocolate cake with cream, including different types of chocolate used in the batter, different flavors of cream, and different decorating techniques. Some cakes may be layered with multiple tiers, each with a layer of cream in between, while others may have a simple frosting of cream on top.
One popular variation of chocolate cake with cream is a chocolate mousse cake, which is made with a light, airy chocolate mousse filling that is layered between thin sheets of chocolate cake. The entire cake is then covered in a smooth, velvety chocolate ganache, and topped with a dollop of whipped cream.
Another variation is the black forest cake, which is a German dessert that features layers of chocolate cake, whipped cream, and cherry filling. The cake is typically decorated with chocolate shavings and fresh cherries on top.
Regardless of the specific recipe, chocolate cake with cream is a beloved dessert that is perfect for any occasion. Whether you are celebrating a special event or simply indulging in a sweet treat, this dessert is sure to satisfy your chocolate cravings and leave you feeling satisfied and content.
Ingredients
- 2 cups cake flour
- 1/2 cup cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 3/4 cups buttermilk
- 3/4 cups hot coffee ( 3/4 cups hot water + 1 Tablespoon coffee powder)
- 3 eggs
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla essence
* Eggs and buttermilk should be at room temperature. Not cold .
FOR THE CREAM :
- 1/2 cup heavy or whipping cream
- 3 Tbsp icing sugar (powdered sugar )
*Mix the two ingredients until you get a thick consistency. Make sure that the heavy cream is extremely cold otherwise it won’t thicken up .
Instructions
1. In a large bowl add flour, baking powder, bicarbonate of soda , salt and cocoa powder. Whisk very well .
2. In another large bowl add oil and sugar and mix . Then add vanilla and mix in one egg at a time . Don’t add all the eggs all at once .
3. Pour in the buttermilk then mix . Take a sieve then sieve in the flour mixture into the wet ingredients. Mix just to combine the wet and dry ingredients together.
4. Add the hot coffee. Then mix well but don’t over mix.
5. Grease one baking tin (I used 8inch )with oil or butter then line them with parchment paper .
Pour the batter (mixture) into a baking pan.
6. Bake in a preheated oven at 170 Degrees Celsius for 60 minutes or until well baked .
Don’t open the oven while the cakes are not fully baked . Otherwise the cakes will collapse in the middle.
7. When the cake has completely cooled off level it by cutting off the top part . Then cut the cakes into 3 (you can even cut it into 2, depends on your preference).
8. Layer the cakes and apply the cream .If you like add some chocolate sauce on top (after finishing layering the cake ).
NOTE : On top of the cake I used my homemade chocolate sauce. I have attached the recipe on the comment section.
