Perfect Chocolate Cake with Whipped Cream Filling
Indulge in the decadence of the Perfect Chocolate Cake with Whipped Cream Filling—a showstopping dessert that combines rich, moist layers of chocolate cake with a light and airy whipped cream center. This crowd-pleasing recipe is crafted with pantry staples like cocoa powder, flour, and sugar, enhanced by the secret to ultra-moist cake: a touch of boiling water stirred into the batter. Sandwiched between the chocolatey layers is a luscious whipped cream filling, made from velvety heavy cream, powdered sugar, and a hint of vanilla for the perfect balance of sweetness. Whether frosted with the remaining whipped cream for a classic finish or styled with rustic charm, this cake is sure to be the centerpiece of any celebration. Ready in just an hour and serving up to 12, this dessert is a must-try for chocolate lovers and home bakers alike. Serve it chilled for ultimate indulgence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1.5 cups Heavy cream
- 0.33 cup Powdered sugar
- 1 teaspoon Vanilla extract (for whipped cream filling)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed using a hand mixer or stand mixer until smooth, about 2 minutes.
Gradually stir in the boiling water. The batter will be thin, but this ensures the cake stays moist.
Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
While the cakes are cooling, make the whipped cream filling. In a large chilled mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed with a hand mixer or stand mixer until stiff peaks form.
Once the cakes have fully cooled, place one cake layer on a serving plate. Spread a thick, even layer of the whipped cream over it.
Top with the second cake layer. If desired, frost the entire cake with the remaining whipped cream or leave the sides exposed for a rustic look.
Refrigerate for at least 30 minutes before serving to help the cake set and make slicing easier.
Serve chilled and enjoy your Perfect Chocolate Cake with Whipped Cream Filling!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 38.2 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 235 mg | 5% | |
*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.
