Chocolate Cake with Whipped Cream
This light and refreshing chocolate cake with whipped cream is simple, and yet decadent. Three layers of incredibly moist chocolate cake layers with whipped cream filling and a light sprinkle of grated chocolate. An easy recipe that takes five minutes to mix with a bowl and whisk before you bake it for 30 minutes. Perfect for a weekend dinner or for a family celebration.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings
Makes 3 x 6-inch or 2 x 8-inch round cake
For the cake
- 256 grams All-purpose flour
- 50 grams Cocoa powder
- 2 tsp Baking powder
- 300 grams Sugar
- 120 ml Vegetable oil
- 3 Eggs
- 120 ml Sour cream
- 180 ml Hot water
- 2 tsp Vanilla extract
Preheat the oven at 170 C / 340 F
Grease and line with parchment paper 3 x 6-inch round or 2 x 8-inch round baking pans
Prepare wet ingredients - Add the hot water to the cocoa powder and let cool slightly. Then add the oil, eggs, sour cream, and vanilla - use a whisk to ensure there are no lumps
Prepare dry ingredients - In another bowl combine the flour, baking powder, and sugar.
Combine wet to dry ingredients - pour the cocoa mixture into the flour mixture.
Use a whisk to ensure everything is well combined.
Pour batter into the prepared baking pans
Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted in the center comes out clean.
When done - cool in the pan for 10 minutes.
Remove from the pan and cool completely on the wire rack.
Place the whipped cream in the mixer with powdered sugar and pudding mix
Whip to stiff peaks using the whisk attachment.
Add vanilla and whip 30 secs more.
Ensure cake layers are cooled completely before decorating. If necessary chill the layers in the fridge wrapped in cling wrap.
Cut any domes off the cake layers.
Generously brush simple syrup over each layer.
Place the first layer on a cake platter or cake board.
Spread a generous amount of whipped cream.
Then top with the next layer followed by more frosting then the last later.
Once all three layers are stacked.
Spread a generous amount of the whipped cream on and around the cake.
Use a spatula or bench scraper to smooth the whipped cream.
Decorate as desired
Place any leftover whipped cream into a piping bag with a star or even a plain plastic bag and pipe some shells as a border.
I didn't have any whipped cream leftover (thanks to my kids) so I grated some chocolate and used that around and on top of the cake.
You could also use some chocolate curls or even some colorful sprinkles for the kids.
Calories: 471kcal | Carbohydrates: 50g | Protein: 5g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 103mg | Sodium: 58mg | Potassium: 231mg | Fiber: 1g | Sugar: 30g | Vitamin A: 14.7% | Vitamin C: 0.4% | Calcium: 8.9% | Iron: 10.2%