There’s nothing quite like a rich and decadent Chocolate Cake with Soft Chocolate Cream to brighten your day. This cake is perfect for any occasion, whether it’s a birthday, a holiday gathering, or just a sweet treat on a weekend. With its moist texture and creamy chocolate topping, this cake will surely please any chocolate lover!
Why Make This Recipe
Making this chocolate cake is an easy way to bring joy to your family and friends. It’s simple, requires common ingredients, and is a delightful dessert that everyone will love. Plus, there’s nothing better than enjoying a homemade cake with loved ones. Trust me, once you try it, you’ll want to make it again and again!
How to Make Chocolate Cake with Soft Chocolate Cream
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the soft chocolate cream:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
- Stir in the boiling water and mix until smooth (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
- To prepare the soft chocolate cream, in a mixing bowl, whip the heavy cream until it starts to thicken. Gradually add the powdered sugar, cocoa powder, and vanilla extract, and continue to whip until soft peaks form.
- Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of the soft chocolate cream over the top.
- Place the second cake layer on top and frost the top and sides with the remaining soft chocolate cream.
- Slice and serve. Enjoy your chocolate cake!
How to Serve Chocolate Cake with Soft Chocolate Cream
Serve this delightful cake with a dollop of additional soft chocolate cream or some fresh berries on the side. It’s great with a cup of coffee or milk. Perfect for sharing with family and friends!
How to Store Chocolate Cake with Soft Chocolate Cream
If you have leftovers, simply cover the cake with plastic wrap or store it in an airtight container. You can keep it in the fridge for up to 5 days. Just be sure to let it come to room temperature before serving for the best flavor!
Tips to Make Chocolate Cake with Soft Chocolate Cream
- Make sure all your ingredients are at room temperature before you start baking for the best results.
- Don’t overmix the batter after adding the boiling water; a few lumps are fine.
- To make cutting the cake easier, use a sharp knife and wipe it clean between slices.
Variation
You can add chocolate chips to the batter for extra chocolatey goodness. If you want a different flavor, try adding a bit of coffee or espresso powder to enhance the chocolate taste.
FAQs
Q: Can I use cake flour instead of all-purpose flour?
A: Yes, you can use cake flour, but the texture might be slightly different.
Q: How can I make this cake gluten-free?
A: You can replace all-purpose flour with a gluten-free flour blend. Just ensure all other ingredients are gluten-free as well.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake either whole or sliced. Wrap it tightly in plastic wrap, then aluminum foil, and store it in the freezer for up to 3 months.