Prepare to embark on a decadent chocolate journey that will make your taste buds dance with pure delight! This De Luxe Choco Cream Cake isn't just a dessert - it's a luxurious experience that transforms an ordinary day into a celebration of rich, velvety chocolate bliss. Whether you're looking to impress guests or treat yourself to the most divine cake imaginable, this recipe promises to be your ticket to dessert paradise. Get ready to create a masterpiece that's so irresistibly moist, creamy, and chocolatey, it'll become the star of every gathering!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until thoroughly combined and no lumps remain.
- In a separate medium bowl, beat the eggs until well blended. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until smooth and fully incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well blended.
- Carefully add boiling water to the batter, stirring gently until completely integrated. The batter will be thin, which is normal for this recipe.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 35-45 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove cakes from the oven and let cool in pans for 10 minutes. Then turn out onto wire racks to cool completely.
- For the cream filling, whip heavy cream in a chilled bowl until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Once cakes are completely cooled, place one layer on a serving plate. Spread a thick layer of whipped cream over the first layer.
- Carefully place the second cake layer on top. Cover the entire cake with remaining whipped cream, creating smooth and decorative swirls.
- Refrigerate the cake for at least 1 hour before serving to allow the cream to set and flavors to meld together.
- Optional: Garnish with chocolate shavings, cocoa powder dusting, or fresh berries before serving.
Tips
- Always use room temperature eggs and milk for smoother batter integration.
- Sifting dry ingredients prevents lumps and ensures a more uniform cake texture.
- When adding boiling water, mix gently to maintain the batter's delicate structure.
- Use a chilled bowl and whisk for whipping cream to achieve maximum volume.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Allow the cake to cool completely before adding cream to prevent melting.
- For clean cake slices, use a knife dipped in hot water and wiped dry.
- Store leftover cake in the refrigerator, covered, for up to 3 days.
- For an extra touch of elegance, consider using a cake turntable when frosting.
- Experiment with garnishes like chocolate curls, fresh berries, or edible flowers to personalize your creation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 6g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 55mg
