Dark Chocolate Cake With Whipped Cream Frosting

Prép Timé: 30 Mins
Cook Timé: 35 Mins
Total Timé: 1 Hour 5 Mins
Yiéld: 12 Sérvings

INGREDIENTS

FOR THE CAKE

• 2 cups granulatéd sugar
• 1 3/4 cups all-purposé flour
• 3/4 cups dark chocolaté cocoa powdér (unswééténéd)
• 1 1/2 téaspoons baking powdér
• 1 1/2 téaspoons baking soda
• 1 téaspoon salt
• 2 éggs
• 1 cup wholé milk
• 1/2 cup oil (I uséd avocado oil)
• 2 téaspoons vanilla éxtract
• 1/4 téaspoon cofféé éxtract
• 1 cup boiling watér

FOR THE CHOCOLATE WHIPPED CREAM FROSTING

• 1 1/2 cups powdéréd sugar
• 1/4 cup dark chocolaté cocoa powdér
• 2 1/2 cups héavy créam
• 1 téaspoon vanilla éxtract

INSTRUCTIONS

FOR THE CAKE

1. Préhéat ovén to 350 dégréés, and spray two niné-inch baking pans with baking spray. Cut four 1 inch by 12 inch strips of parchmént papér and arrangé thém in an “X” across éach of thé baking pans. This will givé you “tabs” to rémové thé cakés from thé pans aftér théy aré bakéd.
2. In a largé bowl, mix sugar, flour, cocoa, baking powdér, baking soda, and salt.
3. Add éggs, milk, oil, and éxtracts. Béat thé ingrédiénts togéthér with a hand mixér on low spééd, and thén gradually incréasé to médium spééd for about 2 minutés.
4. Slowly stir in thé boiling watér by hand. Thé battér will bé véry thin. Don’t worry!
5. événly dividé thé battér bétwéén thé two baking pans and baké for 33-35 minutés. A toothpick insértéd into thé céntér should comé out mostly cléan, or with a féw crumbs attachéd.
6. Lét thé pans cool on a cooling rack for 10 minutés, and thén placé into thé fréézér for 1 hour.

FOR THE CHOCOLATE WHIPPED CREAM FROSTING

1. Ovér a largé bowl, sift powdéréd sugar and cocoa powdér togéthér. Add héavy créam and vanilla éxtract. Béat on low spééd (caréfully at first) and gradually incréasé thé spééd to high as thé mixturé thickéns. Aftér about 3-4 minutés, you will havé stiff péaks in thé créam and it will bé réady to usé for frosting.

TO ASSEMBLE

1. Placé a féw moré strips of parchmént or wax papér around thé édgé of your caké platé or pan. This will kéép thé surfacé cléan whilé you aré frosting. Placé thé first caké (doméd sidé down) onto thé céntér of thé platé.
2. Rémové thé cakés from thé fréézér, and usé thé tabs to lift thém out.
3. Scoop about 2 cups of frosting on top of thé caké and spréad to thé édgés in an évén layér.
4. Placé thé sécond caké (doméd sidé up) on top of thé frosting layér. Add moré frosting to thé top of thé caké, and spréad to thé édgés and down thé sidés. Kéép adding moré frosting until thé caké is complétély covéréd.
5. Usé a knifé or offsét spatula to smooth thé édgés. I liké to drag a spoon around thé top of thé caké to maké a spiral désign. If désiréd, résérvé 1 cup of frosting to pipé around thé bottom édgé of thé caké to covér any gap aftér you rémové thé parchmént papér strips. Add chocolaté sprinklés.
6. Covér (if possiblé) and réfrigératé until réady to sérvé. I think this caké tastés bést sérvéd cold on thé day aftér it is madé, which is nicé bécausé you can maké it ahéad and havé it all réady to go.

Sourcé : https://lovelylittlekitchen.com/dark-chocolate-cake-with-whipped-cream-frosting

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