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Chocolate Cream Cake

Rich Chocolate Cream Cake Recipe

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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 10 servings
Calories: 576
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup natural unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup neutral vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups cold heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 ounces semisweet chocolate, chopped
  • 1/3 cup heavy cream

Method
 

  1. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl, whisk the sugar, eggs, oil, buttermilk, and 2 teaspoons vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients and fold just until combined. Divide between two greased 8-inch round cake pans. Bake at 350°F (175°C) for 25 to 28 minutes. Cool completely.
  4. Beat the 2 cups cold cream, powdered sugar, and 1 teaspoon vanilla until stiff peaks form.
  5. Place one cake layer on a plate, top with half the whipped cream, add the second layer, and frost the top and sides with the remaining cream.
  6. Heat the 1/3 cup cream until steaming, pour over the chopped chocolate, let sit 2 minutes, then stir until smooth. Cool slightly, then drizzle over the cake. Let set briefly, then slice and serve.

Notes

The cakes must be completely cool before you frost them, so plan for about an hour of cooling time after baking. If your kitchen is warm, chill the frosted cake for 15 minutes before adding the ganache so the cream stays firm.