How to Make Chocolate Whipped Cream Cake

This cake is a classic mixing the moist and tender crumb of a dark chocolate cake with frosted layers of chocolate whipped cream. So, you get the intensity and sweetness of chocolate through and through balanced by the whipped cream. The cake itself is rich and bold, with just enough sweetness to keep it from going bitter. It’s easy to make, doesn't require any fussy steps, and the batter is quite easy to put together too. The whipped cream frosting is what sets it apart. It's not overly sugary like buttercream, and it doesn't steal the spotlight as well. Together, this combo makes the perfect dark chocolate whipped cream cake recipe that feels indulgent but not overwhelming.

Dark Chocolate Whipped Cream Cake

Yield: 12 servings

Ingredients

For the Cake

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups Cadbury cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs, room temperature
• 1 cup whole milk
• 1/2 cup oil
• 2 tsp vanilla extract
• 1/4 tsp coffee extract
• 1 cup boiling water

For the Chocolate Whipped Cream Frosting

• 1 1/2 cups powdered sugar
• 1/4 cup Cadbury cocoa powder
• 2 1/2 cups heavy cream
• 1 tsp vanilla extract

Instructions

For the Cake:

1. Preheat the oven to 180°C, and spray two 9-inch baking pans with baking spray or grease with butter. Place parchment paper into the pans and keep ample overhanging the sides.
2. Take a big bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Then add the eggs, milk, oil, and extracts into it. Plug in the hand mixer or stand mixer and beat the ingredients on low speed. Once the dry ingredients are somewhat mixed, gradually increase to medium speed and beat for 2 minutes.
4. Pour the boiling water while stirring. You will have a thin batter, that is expected.
5. Pour the batter evenly between the 2 baking pans and bake for 33-35 minutes. Poke the center of the cake with a toothpick to check if it comes out clean. A few crumbs attached is okay.
6. Remove from the oven and transfer to a wire rack to cool for 10 minutes. Post that transfer to the freezer for 1 hour.

For the Chocolate Whipped Cream Frosting:

1. Sift powdered sugar and cocoa powder into a big bowl.
2. Then add the heavy cream and vanilla extract.
3. Beat on low speed, and as it starts to thicken, gradually increase the speed to high, around 3-4 minutes, until stiff peaks form. Do not overbeat.

To Assemble:

1. Place parchment paper below the cake pan before frosting. Then place the first cake layer, domed side down, in the center of the plate.
2. Take the cakes out of the freezer and using the extra parchment paper, lift them out.
3. Scoop up 2 cups of the frosting and put it on top of the cake. Using a spatula or butter knife, spread it to the edges in an even layer.
4. Put the second cake, domed side up, on top of the frosted layer. Then add more frosting to the top of the cake, and again spread around and cover the sides too. Cover with more frosting until the cake is completely covered. Smoothen with a spatula.
5. You can reserve 1 cup of frosting to pipe around the bottom edge of the cake later. Sprinkle the cake with chocolate sprinkles.
6. Cover the cake and refrigerate until ready to serve. It tastes best served cold.

Tips and Tricks

• Use boiling water, not warm water: The hot water unlocks the flavor in the cocoa and keeps the batter loose and it won’t taste the same with cold or warm water.
• The batter is meant to be thin; it’s supposed to. You didn’t mess it up. A loose batter yields a better crumb in this cake.
• Freeze, don’t just cool: That quick chilling spree in the freezer after baking helps stop the cake from overcooking as it cools, and it makes it easier to frost without falling apart or leaving crumbs everywhere.
• Use good cocoa powder: If you're using a brand like Cadbury, stick with it, since this cake leans heavily on the cocoa for flavor.
• Don’t overbeat the whipped cream: Keep an eye on it once it starts holding shape. Go just until it stands up on its own. If it starts looking grainy, you’ve gone too far.
• Stack your layers while they’re still cold: Cold cake layers are firmer and easier to handle. You’ll get cleaner lines and less frosting sliding off the sides. Room temp layers are more likely to shift or crack.