Dessert

Chocolate Cream Cake Recipe

ByElara Stone November 4, 2025November 4, 2025

Introduction

This Chocolate Cream Cake is a luscious dessert featuring moist chocolate layers and a rich, almond-infused whipped cream frosting. It’s perfect for celebrations or whenever you crave a decadent treat that melts in your mouth.

A slice of two-layer chocolate cake sits on a white plate with a white marbled texture underneath. The bottom and top layers are dark brown, moist chocolate cake with a slightly crumbly texture. Between these layers is a thick, smooth white cream layer, and the top of the cake is covered with another thick layer of the same white cream. Small chocolate cake crumbs are scattered on top of the cream. In the blurred background, there is the rest of the cake with the same two thick layers of dark brown chocolate and white cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sour cream
1/2 cup vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 cup hot water or coffee
2 cups heavy cream
1/2 cup powdered sugar
1 1/2 teaspoons almond extract
2 teaspoons unflavored gelatin
8 teaspoons cold water

Instructions

Step 1: Preheat your oven to 350°F. Grease two 8-inch round cake pans well and lightly dust them with flour. Set aside.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
Step 3: In a separate bowl, mix the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Gradually add the sour cream mixture to the dry ingredients, stirring gently until just combined. Pour in the hot water or coffee and mix until evenly blended.
Step 5: Divide the batter evenly between the prepared pans. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 7: Once cooled, level the cake tops by slicing off any domed areas with a serrated knife. Crumble the trimmed cake pieces into a bowl for later use.
Step 8: To make the frosting, sprinkle the unflavored gelatin over the cold water and let it sit for at least 5 minutes to bloom.
Step 9: In a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, and almond extract on medium-low until the mixture starts to thicken but does not form peaks.
Step 10: Microwave the gelatin mixture for about 5-10 seconds until it becomes liquid but not hot.
Step 11: With the mixer running on low, slowly drizzle the liquid gelatin into the thickening cream mixture.
Step 12: Increase the mixer speed to medium-high and whip until stiff peaks form, about 2-3 minutes.
Step 13: To assemble, place one cake layer on a serving plate. Spread a generous layer of the cream frosting over the top.
Step 14: Add the second cake layer on top, then use the remaining cream to frost the top and sides of the cake evenly.
Step 15: Sprinkle the reserved cake crumbs over the frosted cake as a decorative finishing touch.

Tips & Variations

For a richer chocolate flavor, use coffee instead of hot water in the batter.
Ensure the gelatin is not overheated to prevent lumps in the frosting.
Substitute almond extract with vanilla extract if preferred for a classic flavor.
Chill cake layers before assembly for easier frosting application.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to maintain freshness. Bring the cake to room temperature before serving for the best texture. Leftover cake can be loosely covered and kept refrigerated; re-whip the frosting if it loses its fluffiness.

How to Serve

A close-up showing a layered dessert with a thick bottom layer of dark brown, crumbly chocolate cake topped with a thick layer of smooth, white whipped cream spread across the entire surface, dotted generously with small, loose chunks of chocolate cake crumbs scattered unevenly on top. The dessert sits on a white plate, placed on a bright, colorful patterned cloth on a white marbled surface. The texture contrasts between the creamy, soft whipped topping and the moist, crumbly chocolate pieces are clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin substitutes for the frosting?

Yes, you can use agar-agar powder as a vegetarian substitute, but it’s best to follow package instructions carefully as its gelling properties differ from gelatin.

Is it necessary to use coffee in the batter?

No, hot water works well too and keeps the cake suitable for all ages. Coffee simply enhances the chocolate flavor without adding a strong coffee taste.