Cocoa and Cream Cake
Indulge in the decadent delight of this Cocoa and Cream Cake, where rich, chocolatey layers meet luscious homemade whipped cream for the ultimate dessert experience. Made with unsweetened cocoa powder and a touch of boiling water for an ultra-moist crumb, this show-stopping cake offers perfectly balanced sweetness and a deep chocolate flavor in every bite. The whipped cream, lightly sweetened with powdered sugar and kissed with vanilla, adds an irresistible creamy contrast that elevates this classic favorite. Perfect for celebrations or simply treating yourself, this easy-to-make cake is topped with optional chocolate shavings for a touch of elegance. With just 20 minutes of prep and simple pantry staples, you’ll have a dessert that’s as stunning as it is satisfying!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cocoa powder (unsweetened)
- 1.25 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.75 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 2 units Large eggs
- 0.5 cups Boiling water
- 2 cups Heavy whipping cream
- 0.25 cups Powdered sugar
- 1 teaspoons Vanilla extract (for cream)
- 0.25 cups Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined. Then, add the eggs and beat for 2 minutes on medium speed with an electric mixer.
Slowly pour in the boiling water while mixing on low speed. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the cream filling. In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Once the cakes are completely cooled, spread a thick layer of whipped cream between the two cake layers and on the top of the cake. If desired, spread cream on the sides for a fully frosted cake.
Sprinkle chocolate shavings over the top of the cake for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the cream to set. Slice and enjoy!
Nutrition Facts
Calories |
5143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.3 g | 408% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 541.1 g | 197% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 328.4 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 570 mg | 44% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2649 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
