Print

Chocolate Layer Cake with Creme Chantilly Frosting Recipe

Chocolate Layer Cake with Creme Chantilly Frosting Recipe
Print Recipe

★★★★★

5 from 9 reviews

Indulge in this decadent Chocolate Layer Cake with Creme Chantilly Frosting for a truly luxurious dessert experience. Moist chocolate cake layers paired with a light and airy whipped cream frosting create a perfect balance of rich flavors and delicate sweetness. Topped with fresh raspberries, this cake is not only a delight to eat but also a stunning centerpiece for any special occasion.

Ingredients

Scale

Wet Ingredients:

  • 1/2 cup unsweetened Dutch cocoa powder
  • 1/2 cup boiling water
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 2 tsp pure vanilla extract
  • 6 egg yolks, at room temperature (keep the whites!)

Dry Ingredients:

  • 1 3/4 cups cake flour
  • 2 tsp baking powder
  • 1 tsp fine sea salt (or 1/2 tsp table salt)
  • 1 1/4 cups firmly packed light brown sugar

Meringue Ingredients:

  • 7 egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 1/2 cup granulated sugar

Creme Chantilly Frosting Ingredients:

  • 3 cups cold heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 12–16 oz fresh raspberries (for decoration)

Tools You’ll Need:

  • 3-inch deep springform pan or 10-inch tube cake pan (with a removable center)
  • Flour sifter

Instructions

  1. How to Make the Chocolate Layer Cake: Preheat the oven to 325˚F with the rack placed in the bottom third of the oven. Butter and flour your cake pan or line it with parchment paper. In a medium bowl, whisk together the cocoa powder and boiling water until smooth. Add the canola oil, buttermilk, vanilla extract, and egg yolks. Whisk until well combined. In a separate large mixing bowl, sift the cake flour, baking powder, and sea salt. Stir in the brown sugar, breaking up any clumps. Slowly combine the wet and dry ingredients, mixing just until smooth. Be careful not to overmix. In a clean bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed for about 2 minutes until frothy. Gradually add the sugar while continuing to beat for another 2 minutes, until stiff, shiny peaks form. Gently fold the meringue mixture into the chocolate batter, adding one-third of the meringue at a time. Pour the batter into your ungreased baking pan and bake for 55 minutes at 325˚F, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before removing it from the pan.
  2. How to Make Creme Chantilly Frosting: Whip the heavy cream at high speed until soft peaks form, about 1 minute. Add the powdered sugar and vanilla extract and continue whipping until stiff peaks form, approximately 1-1.5 minutes. Be careful not to over-whip.
  3. How to Assemble the Cake: Once the cake is cool, slice it into three even layers. A helpful tip is to trace around the cake with a knife before cutting to ensure even layers. Place the bottom layer on a serving platter and spread 1/3 of the frosting over it. Repeat with the second and third layers. Use the remaining frosting to cover the top and swirl it decoratively. Decorate the top with fresh raspberries or your favorite fruit. You can arrange the raspberries starting from the outside, spiraling inward for an elegant presentation.

Nutrition

Keywords: Chocolate Layer Cake, Creme Chantilly Frosting, Dessert, Cake Recipe, Chocolate Cake

Find it online: https://dinewithlily.com/chocolate-layer-cake-with-creme-chantilly-frosting-recipe/