Chocolate cake with whipped cream recipe
At birthday parties we have the freedom to taste sweet treats that we cannot on other occasions, such as this chocolate cake with whipped cream that we teach you to make step by step in this article for any special event.
This chocolate and chantilly cake also has pieces of crushed cookies on the surface and on the edges, with which, to the spongy texture of the cake, the creaminess of the chantilly and the crunchiness of the cookies are added to culminate in a full bite. Flavors and textures perfectly combined. Absolutely irresistible!
If you don’t know how to make a chocolate cake decorated with whipped cream, keep reading this easy recipe and get this ideal dessert for celebrations in a simple and practical way.
Ingredients to make Chocolate cake with whipped cream:
- For the cake:
- 2 cups of wheat flour (280 grams)
- 2 cups of sugar (240 grams)
- 1 cup of chocolate or cocoa powder
- 1 cup of hot water
- 1 cup of oil
- 4 eggs
- 1 dessert spoon of yeast for the cake
- 1 pinch of fine salt
- For the coverage:
- 1 cold fresh milk cream (without whey) or liquid cream for desserts
- 2 tablespoons refined or icing sugar
- 1 tablespoon vanilla essence (optional)
- Crushed biscuits or chocolates
How to make Chocolate cake with whipped cream:
- Prepare the chocolate sponge cake with whipped cream by placing the eggs and sugar in a bowl.
- Beat well, preferably with an electric whisk, until you get a whitish cream. Then add the oil and mix again.
- Dissolve the chocolate or cocoa in the water. Add the water with the chocolate and the sifted flour to the previous mixture little by little while you continue beating.
- When everything is well incorporated and there are no lumps, add the salt and yeast and mix lightly.
- Grease and flour a mold and pour the dough inside. Bake the cakein the preheated oven at 180 °C for 35-40 minutes or until poking with a toothpick is well cooked.
- After baking, take it out and let it cool before unmolding it.
- Trick: I recommend that you flour the chocolate and chantilly cake mold with cocoa powder instead of flour.
- Prepare the chantilly cream to decorate cakes by beating the liquid cream or milk cream with electric rods until it is firm.
- Then add the icing or caster sugar and, if desired, the vanilla essence as well, and continue beating for another 1-2 minutes, until it becomes glossy and very smooth. Reserve in the fridge.
- If you are lactose intolerant you can prepare this recipe for whipped cream with egg white.
- Tip: To whip the cream well, it must be in the fridge for at least 2 hours before preparation.
- And don’t use anything with less than 35% MG as it won’t ride well.
- Unmold the chocolate cake and let it finish cooling.
- Then cover with the homemade chantilly cream with the help of a spatula or kitchen tongue, decorate with the ground biscuits on the surface and edges and reserve in the fridge until serving time.
- And the chocolate cake decorated with chantillywill be ready!
- Trick: If you want you can also fill the chocolate cake with chantilly or with some fruit jam.
