Chocolate Cream Cake
Did you know that chocolate cake was first invented in the 18th century in Europe?
This is non vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Chocolate Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just blended.
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Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
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In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Melt the semi-sweet chocolate in a heatproof bowl over simmering water. Let it cool slightly.
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Spread a layer of whipped cream on top of one cake layer. Drizzle with melted chocolate. Place the second cake layer on top and repeat the process.
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Refrigerate the cake for at least 1 hour before serving.
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Enjoy your delicious Chocolate Cream Cake!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
