Chocolate Cake with Whipped Chocolate cream Icing
Simply delicious chocolate cake frosted with a creamy whipped chocolate cream icing.
Servings 12
Calories 632kcal
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.
Nutrition Facts
Chocolate Cake with Whipped Chocolate cream Icing
Amount Per Serving (1 serving)
Calories 632
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 18g113%
Cholesterol 112mg37%
Sodium 638mg28%
Potassium 365mg10%
Carbohydrates 94g31%
Fiber 5g21%
Sugar 61g68%
Protein 9g18%
Vitamin A 710IU14%
Vitamin C 0.2mg0%
Calcium 112mg11%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1serving | Calories: 632kcal | Carbohydrates: 94g | Protein: 9g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 638mg | Potassium: 365mg | Fiber: 5g | Sugar: 61g | Vitamin A: 710IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 3.5mg