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Chocolate Cream Dessert Cake

Chocolate Cream Dessert Cake

Moist chocolate layer cake filled and frosted with light chocolate whipped cream for a classic chilled dessert cake
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12

INGREDIENTS

Chocolate Cake

  • 1.5 cups all purpose flour
  • 1.5 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • ¾ tsp fine salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 cup hot brewed coffee or hot water
  • 2 tsp vanilla extract.

Chocolate Cream Filling and Frosting

  • 2.5 cups cold heavy cream
  • ½ cup powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • ¼ tsp fine salt
  • 2 tbsp instant chocolate pudding mix optional for stabilization.

Chocolate Ganache Optional

  • ½ cup semisweet chocolate chips
  • ½ cup heavy cream.

INSTRUCTIONS

Bake Cake

  • heat oven to 350 F and grease and line two 9 inch round pans
  • whisk flour sugar cocoa baking powder baking soda and salt
  • add eggs oil buttermilk coffee and vanilla then mix just until smooth and thin
  • divide batter and bake until a toothpick comes out with a few moist crumbs
  • cool in pans 10 minutes then turn out and cool completely.

Make Chocolate Cream

  • whip cold heavy cream with powdered sugar cocoa vanilla salt and pudding mix if using to medium stiff peaks
  • level cake layers if needed then spread a thick layer of chocolate cream between layers
  • frost top and sides with remaining cream and chill at least 2 hours for clean slices.

Add Ganache Optional

  • heat cream until steaming then pour over chocolate chips and rest 2 minutes
  • stir smooth and cool to a slightly thick pourable consistency then drip over chilled cake and return to chill 20 minutes.

Notes

1. Chill cake layers before frosting for best structure 2. Use heavy cream 36 percent milkfat or higher for stable whipping 3. Replace buttermilk with 1 cup milk plus 1 tbsp lemon juice rested 10 minutes 4. Swap hot coffee for hot water to keep flavor mild 5. Store covered in the refrigerator up to 3 days

Nutrition

Calories: 420kcal | Carbohydrates: 48g | Protein: 6g | Fat: 24g