Chocolate Cream Cake Recipe

Introduction

This Chocolate Cream Cake is a luscious dessert that combines rich cocoa flavor with a light, creamy frosting. Perfect for special occasions or a delightful treat, it’s sure to impress with its moist texture and elegant presentation.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2 whole eggs
• 1 teaspoon vanilla extract
• 1 cup hot water or coffee
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 1/2 teaspoons almond extract
• 2 teaspoons unflavored gelatin
• 8 teaspoons cold water

Instructions

1. Step 1: Preheat your oven to 350°F. Grease two 8-inch round cake pans generously and dust them with flour. Set aside.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, mix the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
4. Step 4: Gradually add the sour cream mixture to the dry ingredients, stirring gently until just combined. Stir in the hot water or coffee until the batter is fully blended.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 20 to 22 minutes, or until a tester inserted into the center comes out clean.
6. Step 6: Remove the cakes from the oven and let cool for 10 minutes in the pans. Then turn them out onto wire racks to cool completely.
7. Step 7: Once cooled, level the tops of the cakes with a serrated knife. Crumble any trimmed cake pieces into a bowl to use as decoration.
8. Step 8: To prepare the frosting, sprinkle gelatin over cold water and let it sit for at least 5 minutes to bloom.
9. Step 9: In a stand mixer bowl fitted with a whisk attachment, combine heavy cream, powdered sugar, and almond extract. Beat on medium-low until the mixture thickens but does not reach soft peaks.
10. Step 10: Microwave the gelatin mixture for 5 to 10 seconds until it becomes liquid but not hot. With the mixer running on low, slowly add the gelatin to the cream mixture.
11. Step 11: Increase the mixer speed to medium-high and beat until stiff peaks form, about 2 to 3 minutes.
12. Step 12: Place one cake layer on a serving plate and spread a generous layer of the cream frosting over it. Top with the second cake layer and cover the entire cake with the remaining frosting.
13. Step 13: Sprinkle the reserved cake crumbs evenly over the frosted cake for a decorative finish.

Tips & Variations

• For a deeper chocolate flavor, substitute hot water with strong brewed coffee.
• If you prefer a non-alcoholic almond flavor, use pure almond extract sparingly as it can be quite potent.
• Make sure the gelatin is fully dissolved and not hot when adding to the cream to avoid curdling.
• Use chilled heavy cream and a cold bowl for easier whipping of the frosting.

Storage

Store the chocolate cream cake in the refrigerator, covered, for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes to soften slightly. This cake is best enjoyed fresh and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap at room temperature. Assemble and frost the cake the next day for best results.

What can I substitute for sour cream?

If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute to maintain moisture and tanginess in the cake.

Chocolate Cream Cake Recipe

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★★★★★

4.7 from 476 reviews

This rich and moist Chocolate Cream Cake features layers of tender chocolate sponge paired with a luscious almond-flavored whipped cream frosting stabilized with gelatin, making it perfect for special occasions or an indulgent treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2 whole eggs
• 1 teaspoon vanilla extract
• 1 cup hot water or coffee

Frosting Ingredients

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 1/2 teaspoons almond extract
• 2 teaspoons unflavored gelatin
• 8 teaspoons cold water

Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly, then dust them with flour to prevent sticking. Set aside for later use.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, blend the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry: Slowly add the wet mixture into the dry ingredients, stirring gently until just combined. Then, stir in the hot water or coffee, mixing until the batter is smooth and evenly blended.
5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
6. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
7. Level the Cakes: Once cool, use a serrated knife to slice off the rounded tops of each cake layer to create flat, even surfaces. Reserve the leveled cake tops by crumbling them into a bowl for garnish.
8. Prepare Gelatin: Sprinkle the unflavored gelatin over 8 teaspoons of cold water. Let it sit undisturbed for at least 5 minutes to bloom.
9. Start Whipping Cream: In a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, and almond extract. Beat on medium-low speed until the mixture starts to thicken but before soft peaks form.
10. Heat Gelatin: Gently warm the bloomed gelatin in the microwave for 5 to 10 seconds, just until it liquefies but does not become hot.
11. Incorporate Gelatin: With the mixer running on low, slowly drizzle the liquid gelatin into the cream mixture to stabilize it.
12. Whip to Stiff Peaks: Increase the mixer speed to medium-high and continue whipping until stiff peaks form, usually around 2 to 3 minutes.
13. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of the almond-flavored cream over the top. Place the second cake layer on top, then frost the entire cake with the remaining cream.
14. Garnish: Sprinkle the reserved crumbled cake pieces over the frosted top for added texture and decoration.
15. Chill and Serve: Refrigerate the finished cake to allow the cream to set. Serve chilled and enjoy!

Notes

• Using coffee instead of hot water enhances the depth of chocolate flavor.
• Be careful not to overmix the batter once wet and dry ingredients are combined to keep the cake tender.
• When heating gelatin, avoid boiling or overheating as it can lose its gelling properties.
• For best results, serve the cake the day after assembling to allow flavors to meld and frosting to set.
• Store the cake in the refrigerator and consume within 3 days for optimal freshness.

Keywords: chocolate cake, chocolate cream cake, whipped cream frosting, almond extract frosting, moist chocolate cake