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Chocolate Whipped Cream Cake Recipe

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This recipe for Chocolate Whipped Cream Cake is from Quarantine Baking by the Cake Pusher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Ingredients

1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa
1 tsp salt
1½ tsp baking powder
1½ tsp baking soda
½ cup canola oil
1 cup whole milk
2 large eggs
2 tsp pure vanilla extract
2 tbsp anisette liqueur

Frosting Ingredients

1½ cups heavy cream
1½ tsp confectioner's sugar
¼ cup plus 2 tbsp granulated sugar
1½ tsp unsweetened cocoa

Decoration

1 cup mini chocolate chips
Directions:
Directions:

Cake

Preheat oven to 350º

Butter the bottom and sides of two 9" round cake pans, fit with circles of parchment paper, then butter the paper and dust pans with flour.

Bring a small saucepan of water to a boil and maintain.

Combine in an electric mixer fitted with the paddle attachment the flour, granulated sugar, cocoa, salt, baking powder, and baking soda. Mix until blended.

In a separate bowl, mix together the oil, milk, eggs, vanilla, and anisette.
With mixer set on medium speed, add the wet ingredients to the dry and mix for 2 minutes. Reduce the mixer speed to low and add 1 cup of the boiling water.

Divide the batter between the 2 cake pans and bake for about 35 minutes, or until a tester comes out clean.

Cool the cakes in the pans for 10 minutes then turn out and cool completely on a wire rack.

Frosting

In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioner's sugar until soft peaks form. Gently fold in the remaining ¼ cup plus 2 tbsp granulated sugar and 1½ tsp cocoa until combined.

Cake Assembly

Spread about a third of the frosting on the first cake layer, then top with half the chocolate chips. Top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle the top with the remaining chocolate chips.
Personal Notes:
Personal Notes:
With no end to the pandemic in sight, I baked this cake for my own 60th birthday. Love the super light whipped cream frosting!

 

 

 

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