Chocolate Whipped Cream Cake

Helene

(1)

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?

A two-layer chocolate cake with whipped cream filling on a cake stand with champagne glasses, a napkin, dessert plates, and spoons alongside.

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).
Chocolate whipped cream cake on a cake board, sliced to reveal fresh cream filling.

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.

chocolate whipped cream cake in process with 2 layers of chocolate cake on the left side of the image and a bowl of fresh whipped cream on the right.

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.

chocolate whipped cream cake in process with a layer of chocolate cake topped with whipped cream on the left side of the image and the second layer added on the right side.

Decorate the top with the remaining whipped cream frosting and chocolate curls.

chocolate whipped cream cake in process with the final whipped cream topped on the cake on the left side of the image and the chocolate curls added for decoration on the right side.

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.
Two chocolate cake layers filled with fluffy whipped cream, placed on a marble cake board with crystal champagne glasses in the background.

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.
a slice of chocolate whipped cream cake on a dessert plate with the leftover cake in the background.

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.

Find me on InstagramFacebook and Pinterest for even more tips and recipes.

Chocolate Whipped Cream Cake

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Serves: 8

Give yourself a taste of pure chocolate bliss with this delicious Chocolate Whipped Cream Cake.

Ingredients

Chocolate Cakes

  • 250 g (2 cups) all-purpose flour
  • 75 g (3/4 cup) Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 200 g (1 cup) fine sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 120 ml (1/2 cup) milk
  • 120 ml (1/2 cup) water
  • 1 teaspoon vanilla extract
  • 90 ml (1/2 cup) vegetable oil- neutral flavor

Whipped Cream

  • 300 ml (1 cup + 1/4 cup) heavy cream - full fat
  • 150 g (2/3 cup) mascarpone cheese - full fat
  • 75 g (3/4 cup) powdered sugar
  • 1.5 teaspoon vanilla extract

Decoration

  • chocolate curls

Method

Chocolate Cakes

  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line two 8-inch (20cm) round cake tins with baking paper or grease with baking spray.

  • 2)

    In a large bowl, sift the flour, cocoa powder, baking powder, and baking soda. Add in the sugar and salt. Whisk until combined.

  • 3)

    Add the wet ingredients to the dry ingredients: eggs, milk, water, vanilla and oil. Mix until combined but do not over-mix.

  • 4)

    Divide the batter between two cake tins (about 450 g in each tin) and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

    Note: I place wet cake strips around the pans. It helps keep the sides moist and limits the dome on the top, but it usually takes 5 extra minutes to bake the cakes. So, start to monitor the cake after 15 minutes of baking.

  • 5)

    Let the cakes cool in their pans for 5 minutes. Then, transfer to a cooling rack. Allow them to cool completely.

Whipped Cream

  • 1)

    Add all the ingredients to a large bowl. With an electric mixer, start to whip on medium speed, allowing the mascarpone cheese to turn to a liquid consistency.

  • 2)

    When everything is fully mixed together, increase gradually the speed to medium-high and whip until stiff peaks form. With a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the chantilly deflating.

Assembly

  • 1)

    Once the cakes are baked and cooled, proceed to the assembly. Using a cake leveler or a long-serrated knife, level the cakes if needed to remove any domes and to have flat cakes.

  • 2)

    Place the first cake on a cake board. Spread the whipped cream on top of the cake. Note: Fill a piping bag for this step, and pipe a giant snail, it makes things easier.

  • 3)

    Top with the second layer, making sure the layer cake is upside down to have a perfectly flat surface on the top.

  • 4)

    Top with the remaining whipped cream frosting.

    Decorate with chocolate curls when ready to serve.  (Avoid adding them too long in advance or they might absorb humidity from the fridge).

Notes

– Store this cake for up to 2 days in the fridge under a cake dome.

– For a nice cut and slice, pour hot water on the blade of your knife and wipe it off after every slice.

– US/UK standard Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

 

2 Comments

  • G

    March 16, 2024 at 12:00 am

    Hi there! I’m excited to try this recipe – can you use all heavy cream instead of marscapone?

    1. Helene

      March 16, 2024 at 2:17 pm

      Hi! Mascarpone cheese stabilizes the whipped cream, so it won’t deflate. Without it, I would go for a heavy cream with a higher fat content, around 40% milk fat, and make sure to eat the cake the same day you make the whipped cream. If you assemble it a day before, there is a risk that the whipped cream will deflate. Hope it helps.

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