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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/chocolate-cream-cake-recipe/