Every chocolate lover’s dream comes true with this rich, moist chocolate cream cake. Perfect for any occasion, this cake promises to be the star of the show with its velvety texture and irresistible chocolate flavor.
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich chocolate flavor that’s unmatched.
- Sour cream in the batter adds moisture, making the cake incredibly soft and tender.
- A whipped cream frosting lightens the rich cake, creating a perfect balance of flavors.
- Simple ingredients come together to create a show-stopping dessert that’s easier to make than it looks.
- This recipe is versatile, allowing for various substitutions and additions to suit any taste.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 4 oz semi-sweet chocolate, melted
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Equipment Needed
- 9-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal. This ensures your cakes won’t stick and will come out perfectly every time.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This step is crucial for evenly distributing the leavening agents and cocoa, ensuring a uniform rise and flavor.
Combine Wet Ingredients
Add the eggs, sour cream, oil, and vanilla to the dry ingredients. Mix until just combined. Then, carefully stir in the boiling water and melted chocolate. The batter will be thin, but that’s what makes the cake so moist.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
Whip the Cream
While the cakes cool, whip the heavy cream and powdered sugar until stiff peaks form. This light and airy frosting is the perfect complement to the rich chocolate cake.
Assemble the Cake
Once the cakes are completely cool, spread a layer of whipped cream on top of one cake layer. Place the second layer on top and frost the top and sides with the remaining whipped cream. For a professional finish, use a spatula to smooth the frosting.
Tips and Tricks
For an even more decadent cake, consider adding a chocolate ganache drizzle over the whipped cream frosting. To do this, heat 1/2 cup heavy cream until just boiling, then pour over 4 oz chopped semi-sweet chocolate. Let sit for 2 minutes, then stir until smooth. Drizzle over the cake for a glossy finish.
If you’re short on time, you can use store-bought whipped cream, but homemade truly makes a difference in flavor and texture. For a sturdier frosting, you can stabilize the whipped cream with a tablespoon of cornstarch or gelatin.
To ensure your cakes bake evenly, rotate the pans halfway through baking. This is especially important if your oven has hot spots. Also, make sure all your ingredients are at room temperature to ensure a smooth batter.
Recipe Variations
- Add a layer of raspberry jam between the cake layers for a chocolate-raspberry twist.
- Incorporate espresso powder into the batter for a mocha-flavored cake.
- Top the cake with chocolate shavings or fresh berries for an elegant finish.
- Use dark chocolate instead of semi-sweet for a more intense chocolate flavor.
- For a nutty variation, fold chopped walnuts or pecans into the batter.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it for the best texture.
How do I store leftover cake?
Store the cake in the refrigerator, covered, for up to 3 days. The whipped cream frosting will start to deflate after that, so it’s best enjoyed fresh.
Can I freeze this cake?
You can freeze the unfrosted cake layers for up to 3 months. Wrap them well in plastic wrap and aluminum foil. Thaw at room temperature before frosting.
What can I use instead of sour cream?
Plain yogurt or buttermilk can be used as a substitute for sour cream, though the texture may vary slightly.
Why did my cake sink in the middle?
This can happen if the cake is underbaked or if the oven temperature is too low. Make sure to test the cake with a toothpick and ensure your oven is properly calibrated.
Summary
This chocolate cream cake is a must-try for any dessert lover. With its rich flavor, moist texture, and light whipped cream frosting, it’s sure to impress. Follow the tips and variations to make it your own, and enjoy the compliments that are sure to come your way.