Chocolate Cream Cake Recipe
Ingredients
For the Chocolate Cake:
1 ½ cups (190 g) all-purpose flour
½ cup (60 g) cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (180 ml) vegetable oil
1 cup (200 g) sugar
2 large eggs
1 tsp vanilla extract
1 cup (240 ml) milk
½ cup (120 ml) hot water
For the Cream Filling:
1 cup (240 ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
For the Chocolate Frosting:
1 cup (240 ml) heavy cream
200 g milk chocolate (or dark chocolate), chopped
Decoration:
Whipped cream or frosting swirls
Grated coconut or chocolate shavings (optional)
Instructions
1. Preheat oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans.
2. Prepare the cake batter:
In a bowl, mix flour, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk oil, sugar, eggs, and vanilla.
Add dry ingredients alternately with milk. Mix until smooth.
Stir in hot water last — the batter will be thin.
3. Bake:
Divide the batter between pans.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool completely.
4. Make the cream filling:
Beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
5. Make the chocolate frosting:
Heat heavy cream until hot (not boiling), pour over chopped chocolate, and stir until smooth. Let it cool slightly to thicken.
6. Assemble the cake:
Place one cake layer on a plate, spread the whipped cream filling, then top with the second layer.
Cover the entire cake with chocolate frosting.
7. Decorate:
Pipe swirls on top and sprinkle coconut or chocolate shavings.
8. Chill for 30 minutes before serving for best texture.
