Moist chocolate cake with the lightest chocolate whipped cream frosting, you are going to fall for this simple chocolate treat. It is easy to make, too!
You probably have one of those moments, when a necessity for a chocolate cake arises but you are definitely not in the mood for the rich, dense ones. This chocolate cake is that.
Simple chocolate cake layers, frosted with whipped cream and with just the slightest hint of chocolate, this cake is going to please your crowd.
The thing with frosting a cake with whipped cream is that you can control the sweetness level of the icing.
Unlike with buttercreams, where mostly the sugar is on a fixed ratio to other ingredients, you can adjust the sweetness of whipped cream from no sugar to any point of sweetness you desire.
That is why I heart whipped cream frosting so much. I love it in this Ovaltine Cake with Whipped Ovaltine and Vanilla frosting, and in this Coffee Swiss Roll.
Pointers for Making Chocolate Cake with Whipped Chocolate Cream Frosting
- No Buttermilk? 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.
- Don’t want to use a stand mixer? You can also mix the cake ingredients 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,
- Before whipping the cream, prepare the gelatin mixture. 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 the mixer is running. Continue to beat until the cream is thick and fluffy.
Gelatin stabilizes the cream frosting and helps it to withstand being at room temperature long before it starts to soften or lose its form
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.
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 Croissants
- Best Ever Chocolate Brownies
- Chocolate Brioche
- Black Forest Trifle Cake
- Devil’s Food Sheet Cake
- Simply Delicious Chocolate Cake
Chocolate Cake with Whipped Chocolate cream Icing
Ingredients
- 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
Instructions
- 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.
Notes
- No Buttermilk? 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.
- Don't want to use a stand mixer? You can also mix the cake ingredients by hand using a big wire whisk. Just make sure that your cake batter is smooth and no lumps remain.
I work at a little farm store and bake all the birthday cakes for the employees. I always let them pick their favorite. One employee asked for a very specific cake. He wanted to make sure I could do a chocolate cake with WHIPPED chocolate icing. This recipe was the first one that caught my eye. Super clean looking and very simple. I read all the comments and reviews and thought, what the heck?! Let’s do it! Needless to say I am making this cake again for a complete different employee who absolutely loved it when the other person requested. The new favorite cake at work! Even an employee who mentioned they didn’t like strawberries and chocolate cake together said they would eat it again! Thank you for sharing this recipe! I’m sure this won’t be the last time I make it.
Oh Jenn! You are so sweet to make cakes for the employees. I love that. I am so happy that this cake brought joy to people and is now a favorite. Yay! Thank you so much.
This cake is calling my name …Just made me crave a bite of this cake!! Looks so yummy..definitely making it!
Thank you, Sibel! I believe you will like this cake as I did!