This chocolate cake is mildly sweet and is perfect for almost any type of frosting. In this recipe, it is frosted and filled with the lightest whipped cream icing with a hint of chocolate from cocoa powder.
Chocolate cake is probably the only cake that my husband can eat. That, of course, depends on how sweet or how rich it is. Last year for his birthday, I made this easy chocolate cake and I saw to it that it was not too rich or sweet just so he can have a slice or even a tiny bite of his birthday cake.
And when I say easy, I really meant easy. I made this cake the same day I inflated 15 balloons (using my own air!), walked my daughter to school and cleaned the house, all the while being on an on-call duty for a little baby girl.
Pointers for Making Chocolate Cake with Whipped Chocolate Cream Frosting
- If you don’t have buttermilk in your fridge ( like me), you can easily make a substitute. Fill your measuring cup with 1 tablespoon of vinegar, then fill that cup with milk, all the way to make 1 and 1/2 cup. Let this stand for 5 minutes before using in the recipe.
- It only takes about 2-3 minutes to mix the ingredients using a mixer. If you are lazy to use your mixer to make this cake, you can also mix it by hand using a big wire whisk. Just make sure that your cake batter is smooth and no lumps remain.
- To make the whipped cream icing, your best option is to use the mixer. Before whipping, prepare the gelatin mixture. I always use this whenever I make whipped cream frosting for cakes. Gelatin stabilizes the cream frosting and helps it to withstand being at room temperature long before it starts to soften or lose its form. In a tiny bowl or saucer, sprinkle 1 teaspoon of unflavored gelatin over 1 and 1 and 1/2 teaspoons of water. Microwave it for ten to fifteen seconds at a time until the liquid is clear. Let this cool and set aside.
- Make sure your whipping cream comes straight out of the fridge as it really needs to be cold prior to whipping. Dump the cocoa powder and the icing sugar in the bowl of your mixer. Give it a quick whisk to combine and then pour the cold whipping cream and beat on medium speed until firm peaks form. Little by little, slowly drizzle the gelatin mixture to the whipped cream while mixer is running. Continue to beat until the cream is thick and fluffy.
You can top the cake with any berries you like or you can also eat it plain. It will still be good no matter what.
As I had hoped, my husband had a tiny bite of his chocolate cake (that’s a big win!). And as with any chocolate cake, this is tastier and more chocolatey a few days after baking. Chocolate cakes are probably one of the things I don’t mind eating the leftovers from.
Especially this cake. Simply delicious.
Looking for more chocolate treats? Check these out:
Chocolate Cake with Whipped Chocolate cream Icing
Simply delicious chocolate cake frosted with a creamy whipped chocolate cream icing.
- butter/ shortening and flour for coating and dusting the cake pans
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk substitute: fill a measuring cup with 1 tbsp of vinegar and fill the cup with milk to make 1 and ½ cup. Let sit for 5 minutes before using.
- 1½ cups warm water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
For the chocolate whipped cream icing:
- 2 cups heavy cream
- ¼ cup cocoa powder
- 1 cup icing sugar or more if you want a sweeter frosting
- ½ tsp unflavored gelatin powder
- 1 and ½ tsp water
Preheat oven to 350 degrees. Grease three 9-inch cake rounds with butter or shortening. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl of a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed for about 2-3 minutes, until mixture is smooth. Divide batter among the three pans. Bake for 26-30 minutes or until a toothpick inserted at the center of the cake comes out clean. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
To make the whipped cream icing: Sprinkle 1 tsp gelatin powder over 1 and ½ tsp water. Microwave for about ten to fifteen seconds or until mixture is clear and not cloudy. Set aside to cool. Combine cocoa powder and icing sugar in a mixing bowl. Add the whipping cream and beat on medium to high speed until firm peaks form. Slowly and gradually drizzle the gelatin mixture and continue to beat until icing is thick and fluffy.
Chocolate cake recipe adapted from Stay at Home Chef.
Frosting recipe adapted from Food.Com