Chocolate Cake With Chantilly Cream
Ingredients:
For the Chocolate Cake:
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water or hot coffee (enhances chocolate flavor)
For the Chantilly Cream:
2 cups heavy whipping cream
⅓ cup powdered sugar (adjust to taste)
1 tsp vanilla extract
Optional: ½ tsp almond extract for added flavor
Instructions:
1. Make the Cake Batter:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat until smooth. Stir in hot water (batter will be thin).
Pour into pans and bake 30–35 minutes. Cool completely.
2. Make Chantilly Cream:
In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
3. Assemble the Cake:
Place one cake layer on a plate. Spread a thick layer of Chantilly cream.
Add the second cake layer. Frost the top and sides with more cream.
Optionally garnish with chocolate shavings, berries, or a dusting of cocoa powder.
