The Best Chocolate Cake With Chocolate Whipped Cream
The most sinfully delicious chocolate cake that's worth every calorie
Equipment
- 2 6-inch cake pans This recipe makes 2 6-inch or 1 9-inch cake layer.I f you want to make a bigger cake, you can double or triple the recipe asrequired
- Electric or stand mixer with paddle attachment
- Offset spatula
- Metal mixing bowl
Ingredients
Chocolate Cake
- 125 ml full-fat milk
- 1 tbsp vinegar
- 120 grams all-purpose flour
- 100 grams white granulated sugar
- 100 grams brown sugar
- 38 grams cocoa powder
- 1 tsp baking powder
- 3/4th tsp baking soda
- 1/2 tsp salt
- 1/2 tsp coffee
- 60 ml oil
- 1 egg
- 1 tsp vanilla essence
- 125 ml boiling water
Chocolate Whipped Cream
- 120 ml liquid whipping cream
- 10 grams cocoa powder
- 10 grams honey
Chocolate Ganache
- 100 grams milk chocolate
- 100 ml liquid whipping cream
Instructions
Chocolate Cake
- Preheat the oven to 180 degree Celsius
- Grease your cake pans with butterand flour to make sure that the cake does not stick while baking and comes outeasily
- Prepare your buttermilk by addingthe vinegar (1 tbsp) into the milk (125 ml) and let it sit for 10 minutes
- In a bowl, combine all your dry ingredients: flour (120 gms), white sugar (100 gms), brown sugar (100 gms), cocoa powder (38 gms), baking powder (1 tsp), baking soda (3/4th tsp), salt (1/2 tsp), and coffee powder (1/2 tsp) using a hand whisk
- In the same bowl, add the buttermilk, oil (60 ml), egg (1), and vanilla essence (1 tsp), and mix on medium speed using an electric or stand mixer (use a paddle attachment if usinga stand mixer) until everything is well combined. You will have a thick batterat this point.
- With your mixer on low, pour the boiling water (125 ml) into the batter and keep mixing until the water is well incorporated. Be careful at this step, the water may splash if the speed of your mixer is too high. After this step, you will end up with a thin batter. Don’t worry, it’s meant to be this way.
- Pour the batter in your cake pans and bake for 30 mins or until a test toothpick comes out clean
Chocolate Whipped Cream
- In a metal bowl*, whip the liquid whipping cream (120 ml) to semi-stiff peaks*
- Add the cocoa powder (10 gm) and honey (30 gm) and whip the cream to stiff peaks*
- Refrigerate the whipped cream until ready to use
Chocolate Ganache
- Place the chocolate (100 gm) in a heat-proof bowl
- Heat the liquid whipping cream (100ml) in a saucepan until it has almost reached boiling point, but do not let it come to boil. Take it off the heat once you notice small bubbles forming on the sides of the saucepan.
- Pour the hot cream over the chocolate and let it sit for 30 seconds to let the chocolate melt. Then, using a hand whisk, mix the cream and chocolate until everything is well combined and the mixture is smooth and silky
- Add the butter (8 gm) and whisk it in to finish the ganache. Make sure to do this while the ganache is still warm so that the butter melts and incorporates into it properly
Assembly
- To assemble, place your first cake layer on a cake board and top it with a layer of the chocolate whipped cream using an offset spatula
- Then, add a layer of your favourite chocolate (galaxy, flakes, lindt, anything!) to add an extra chocolate-y layerto your cake. (optional)
- Top the whipped cream with the next cake layer and add some more whipped cream on top
- Spread and level the whipped cream on the top layer
- Pour the chocolate ganache over the cake. Be generous with the ganache and let it pour on the sides. It looks good + tastes amazing!
- Finally, top the cake with any chocolate of your choice or pipe some of the leftover whipped cream to finish it
- And now, eat!
Video
Notes
Storage:
I would suggest serving this cake as fresh as possible to retain the softness. However, you can store it in airtight containers for 3-4 days if neededTips and tricks:
- Whipping cream: Make sure your whipping cream is cold before you start whipping it to make sure you get a stiff and stable cream. Room temperature whipping cream does not whip as well as a cold one
- Metal bowl for whisking whipped cream: Using a metal bowl helps the cream whip quicker because it conducts cold temperatures better than a plastic bowl. For best results, place the bowl in the freezer for 10 minutes before whipping the cream
- Semi-stiff/ stiff peaks: These terms are used to describe how much whipping is required for the cream. Semi-stiff peaks refer to a medium whipped cream, where when you pick your whisk up from the cream, it creates semi-stiff peaks. Stiff peaks refer to fully whipped cream, where when you pick up your whisk from the cream, it creates stiff, stable peaks
- Heating the whipping cream for the ganache: Make sure that you only warm the cream and not let it boil, as boiling will affect the texture of the cream, and eventually the ganache