You can never go wrong with a chocolate whipped cream cake. Not only does this recipe taste delicious, but it’s also easy to make. And who can resist to this cake?
This chocolate whipped cream cake is simply an irresistible combination of rich cocoa and fluffy whipped cream frosting. This recipe is perfect for bakers who want to make a cake without spending hours on preparation and frosting.
And if you love this cake recipe? Be sure to check out the chocolate berry cake and the fruit cream cake.
Chocolate Whipped Cream Cake: 5 Reasons to Give It a Try!
- Divine Decadence with a Heavenly Flavor Combination: the cake is moist, and the whipped cream frosting is light, leaving you in a state of pure bliss.
- The perfect dessert for any occasion, from birthday cake and celebrations to a cozy afternoon at home.
- For frosting haters, this recipe is a blissful alternative.
- Easy to make recipe with effortless presentation but still create a wow effect.
- Customizable: You can add a variety of fruits, flavor the whipped cream based on personal preference, or add decoration on top to personalize your own cake. (see variation section).
Ingredient notes
Here are helpful notes about some ingredients to help you select the best options for ensuring recipe success.
For the chocolate cake:
- Dutch process cocoa powder, also called baking cocoa.
- Fine sugar: you can use caster or granulated sugar.
- Milk: whole or 2% milk-fat
- Vegetable oil with a neutral flavor like canola oil / rapeseed oil.
Fresh whipped cream frosting:
- Full-fat heavy cream: Don’t choose a light version; the fat helps to stabilize.
- Full-fat mascarpone cheese: It ensures the whipped cream holds its shape without adding gelatine or changing the taste.
- Vanilla extract: Choose good quality for the best flavors.
This recipe requires additional basic ingredients, which can be found at the bottom of the page.
How to make this cake?
Here is a summary of the recipe. Get all measurements, ingredients, and instructions at the end of this post.
Bake the chocolate cakes: In a large mixing bowl, combine all the dry ingredients. Next, add the wet ingredients and stir until well combined. Transfer the batter to cake pans and bake in the oven.
Fresh whipped cream frosting: In a large bowl, add all of the ingredients. With an electric mixer, beat at a slow speed until everything is incorporated. Then, gradually increase the speed slightly and continue whipping until stiff peaks.
Assembly: Once the cakes are cooled, level the cakes to remove any domes and to have flat cakes (with a cake leveler or a long-serrated knife).
Spread the whipped cream evenly on top of the first cake.
Place the second layer on top, ensuring the cake is upside down to create a perfectly even surface on the top.
Decorate the top with the remaining whipped cream frosting and chocolate curls.
Tips
For the chocolate cakes:
- Ingredients at room temperature: It’s easier to combine
- Don’t overmix the batter, mix until just combined.
- Divide the batter evenly by weighing it (about 450g in each cake tin)
- Use aluminum cake tins for best results.
- Use a wet strip around the sides of the tin. It prevent hard edges, domed cakes.
- To ensure that your cakes remain moist, be careful not to overbake them.
Whipped cream:
- Use cold heavy cream. It whips better and faster.
- Before using mascarpone cheese, stir it with a spoon or spatula to smoothen it slightly.
- Begin whipping the ingredients at a low speed and then, gradually increase the speed for a more stable whipped cream.
- Homemade whipped cream is more stable than store-bought versions, so it is best to avoid using them.
Assembly:
- Let the cakes cool completely before frosting. Whipped cream can’t be added to warm cakes or will melt.
FAQs
How to store the cake?
Store it in the refrigerator under a cake dome for up to 2 days.
Can I make the chocolate whipped cream cake in advance?
The cake is better the day it’s made.
You can prepare the cakes a day ahead. Once cooled, wrap them in plastic wrap and put them in an airtight container. Alternatively, freeze them for up to 2 months.
The whipped cream filling and assembly should be prepared the day you plan to serve the cake.
Can I add any additional fillings or decorations to the cake?
Yes, check the variation section just below.
Variation
- Substitute mascarpone cheese with full-fat cream cheese. Note that the flavor may differ slightly, so adjusting the amount of powdered sugar to balance any sourness may be necessary.
- You can make a chocolate whipped cream for a full chocolate version: replace the powdered sugar with 125g (1 cup + 1/4 cup) of hot cocoa mix (not baking chocolate).
- Flavor the whipped cream with baileys or coffee.
- Add a thin layer of caramel or jam to twist the flavor.
- For a fruity variation, include some fresh fruits. Be mindful to select fruits that do not release excessive water when cut. Berries like blueberries, strawberries, and raspberries are great options and complement chocolate cake and whipped cream perfectly. Cherries or bananas are also a great choice.
- Play with decorations: add red and green sugar pearls for a Christmas-themed cake, add mini-eggs for an Easter dessert. Options are endless.
Want more chocolate cakes, try these recipes next:
If you tried this chocolate whipped cream cake or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.
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