Description
A rich and decadent chocolate layer cake filled with double cream, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Stir in boiling water until the batter is smooth.
- Pour the batter evenly into the prepared cake 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 from pans and cool completely on a wire rack.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once the cakes are cool, spread a layer of whipped cream on top of one cake layer, then place the second layer on top.
- Frost the top and sides of the cake with the remaining whipped cream.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Decorate with chocolate shavings or fresh berries if desired.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Double Cream Chocolate Layer Cake, chocolate cake, dessert, baking