Description
This decadent Chocolate Cream Cake features a moist, rich chocolate sponge paired with a light and fluffy almond-infused whipped cream frosting stabilized with gelatin. Perfect for chocolate lovers seeking a creamy, elegant dessert that is both visually appealing and deliciously smooth.
Ingredients
Scale
Cake 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
Frosting Ingredients
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 1/2 teaspoons almond extract
- 2 teaspoons unflavored gelatin
- 8 teaspoons cold water
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F. Grease two 8-inch round cake pans thoroughly and dust with flour to prevent sticking, then set them aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the sour cream, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Combine Mixtures: Gradually add the sour cream mixture to the dry ingredients, mixing just until combined to avoid overmixing. Then slowly pour in the hot water or coffee and gently blend until smooth.
- Bake Cake Layers: Divide the batter evenly between the prepared pans and bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes onto wire racks to cool completely.
- Level Cakes: Once cooled, level the top of each cake layer by slicing off any domed tops with a serrated knife. Save the trimmed cake scraps to crumble later for decoration.
- Prepare Gelatin: Sprinkle the unflavored gelatin over the cold water and allow it to bloom for at least 5 minutes.
- Whip Cream Base: Add the heavy cream, powdered sugar, and almond extract into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until the cream begins to thicken but before soft peaks form.
- Incorporate Gelatin: Heat the bloomed gelatin in the microwave for 5 to 10 seconds until liquified but not hot. With the mixer on low, slowly drizzle the gelatin into the whipped cream mixture.
- Finish Whipping Cream: Increase the mixer speed to medium-high and continue beating until stiff peaks form, which should take about 2 to 3 minutes.
- Assemble Cake: Place one cake layer on a serving plate. Spread a generous layer of the stabilized whipped cream over it. Add the second layer on top and frost the entire cake with the remaining cream.
- Decorate: Sprinkle the reserved cake crumbs evenly over the frosted cake for a decorative touch.
- Chill: Store the finished cake in the refrigerator until ready to serve to maintain the whipped cream’s firmness and freshness.
Notes
- For a deeper chocolate flavor, use hot coffee instead of hot water.
- Ensure the gelatin is fully dissolved to avoid lumps in the frosting.
- Leveling the cake layers helps create a more stable and aesthetically pleasing cake.
- This cake should be kept refrigerated due to the whipped cream frosting.
- Allow the cake to rest at room temperature for about 15 minutes before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate cake, Cream frosting, Almond extract, Moist chocolate sponge, Whipped cream frosting, Gelatin stabilized cream, Layer cake
