This chocolate cake is decadent and dreamy. It’s full of chocolate flavor and kissed with cream from the frosting.
I’ve realized the other day that this blog is missing some key recipes. I’ve been busy making things like Black Forest cupcakes, or Tres leches cake (which are amazing by the way), but I skipped over the staples like chocolate cake and vanilla cake.
So I’ve backed up a bit and I made a list of basic recipes that I should have on here. So here we are, drooling over cake.
This cake recipe is perfect for chocolate lovers. It’s full of flavor, moist, and has awesome texture. I’ve provided the frosting recipes for the cake pictured but this cake could be frosted with any frosting. German chocolate, Butter cream, Chocolate butter cream, Ganache, Cream cheese, whatever your heart desires, this cake can handle it.
When I make cake it’s usually for a family members birthday. So when I made this cake without an approaching birthday Mr Everything was happily surprised. Our fridge smelled like chocolate for a few days (that’s not a bad thing right?) and it definitely took a few days for the two of us to make our way through a whole thing, but it was a sacrifice we made for the blog.
The next time your in the mood for chocolate cake give this recipe a try and be prepared to fall in love….Print
Chocolate Cake with Whipped Cream Frosting
Rich chocolate cake with creamy whipped cream frosting
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
- 2 tsp Oil
- 1 TBS Bob’s Red Mill 1 to 1 gluten free flour (Or Corn starch)
- 2 1/2 cups Bob’s Red Mill 1 to 1 gluten free flour (Or your preferred gluten free all-purpose flour blend *results will vary*)
- 1 cup Cacao Powder
- 1 tsp Salt
- 1 TBS Baking Powder
- 2 oz Unsweetened Bakers Chocolate (Chopped small- Plus extra for optional garnish)
- 1 cup Fresh brewed Coffee (Strong and still hot)
- 1 cup Brown Sugar
- 1 cup Sugar
- 1/2 cup Oil (I prefer Avocado or Olive)
- 3 Eggs
- 1 TBS Vanilla extract
- 1 cup Milk
The Butter Cream
- 1/2 cup Butter (Soft)
- 2 tsp Vanilla extract
- 2 cups Powdered sugar
- 1 cup Heavy Cream
- 1/2 cup Powdered Sugar
- Preheat the oven to 350F and prep the baking pans by coating first with oil and then dusting with flour.
- In a large mixing bowl combine the gluten free flour, cacao, salt, and baking powder. Once mixed together set aside.
- Place the chocolate pieces in a small bowl (big enough to hold 2 cups of liquid). Pour the coffee over the chocolate and let the chocolate melt a minute before whisking to combine. Set aside
- Turn a stand mixer to low and combine the brown sugar, sugar, oil, eggs and vanilla together. When this is mixed slowly add in the milk and the chocolate coffee mix.
- With the mixer still on low, slowly add the dry ingredients a spoonful at a time.
- Once everything is combined divide the batter into baking pans. I used an 8″ and 9″ pan for this recipe.
- Bake for 25-30 minutes or until a toothpick can be inserted into the center and come out clean. Remove cakes from oven and allow to cool before removing from pan.
- Allow cakes to cool completely before frosting. Level cakes if needed.
The Butter Cream
- In a stand mixer combine the butter, vanilla and half the powdered sugar and turn it to low speed. Let this start to form a frosting before adding the remaining powdered sugar. When all the sugar is added you can turn the mixer up and beat for a minute to remove any lumps. Set aside.
The Whipped Cream Frosting
- In a stand mixer start whipping the cream. When soft peaks form (the cream will start to hold shape) turn the mixer to low and slowly add the powdered sugar. Once the sugar is completely mixed in turn the mixer to med-high speed and whip until stiff peaks form (it will hold a shape when the whisk is removed). Set aside.
Constructing the cake.
- Place a tsp or two of butter cream in the center of the cake plate. This will keep the cake from shifting on the plate.
- If you want a really clean presentation line the edges of the plate with parchment paper, that way when you are done frosting you can remove the paper and reveal a spotless cake plate.
- Place the largest cake piece on the plate and wiggle to position it in the middle. Then add a layer of butter cream to the top. This will be the filling of the cake so make it a little thick. You can use a spatula or piping bag to do this.
- Place the next piece of cake on top of the butter cream and position it to the center. Now lightly frost the cake in butter cream. I like to use a spatula and scrape the side of the cake. You want this a light layer where you can still see the cake. This will help from getting cake crumbs into the whipped cream frosting.
- Now frost the cake with the Whipped cream frosting. You can use a piping bag for a fancy look or apply with a spatula or the back of a spoon. Garnish with chopped bakers chocolate if desired.
- The cake is now ready to serve. If you are not serving right away carefully cover with a large bowl or cake cover (make sure not to hit the frosting!) and store in the fridge till its time to eat. Refrigerate any leftovers.
- Calories: 648
Keywords: cake, chocolate cake, Frosting, Gluten free, gluten free cake, whipped cream frosting