Chocolate Layer Cake with Creme Chantilly Frosting
User Reviews
5
22 reviews
Excellent
Chocolate Layer Cake with Creme Chantilly Frosting
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This Chocolate Layer Cake with Creme Chantilly Frosting features rich chocolate layers made from Dutch cocoa, buttermilk, and brown sugar combined with a whipped meringue-based batter for a light texture. The layers are frosted with a Chantilly cream made from cold heavy cream, powdered sugar, and vanilla extract, topped with fresh raspberries for decoration. The cake is baked in deep pans to create tall, moist layers ideal for a special dessert.
Description
The cake layers start by mixing unsweetened Dutch cocoa with boiling water, then adding canola oil, buttermilk, vanilla extract, and egg yolks. Separately, dry ingredients including cake flour, baking powder, fine sea salt, and firmly packed brown sugar are sifted together. The wet and dry ingredients are combined carefully to avoid overmixing, preserving a tender crumb. Egg whites are beaten with cream of tartar and sugar to stiff peaks to form a meringue, which is folded into the batter to lighten it further. The batter is baked in a springform or tube pan at 325°F until set. The Chantilly frosting is whipped cold heavy cream sweetened with powdered sugar and flavored with vanilla. Fresh raspberries garnish the finished cake, combining rich chocolate flavor with light, airy frosting and bright fruit. This cake provides an elegant and multi-textured dessert option.
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Ingredients
Wet Ingredients:
- 1/2 cup cocoa powder unsweetened Dutch
- 1/2 cup water boiling
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 tsp vanilla extract pure
- 6 egg room temp (keep the whites!, yolk
- note: you can put cold eggs in warm water 10 min to bring them to room temp
Dry Ingredients:
- 1 3/4 cups cake flour
- 2 tsp baking powder
- 1 tsp sea salt fine or 1/2 tsp table salt
- 1 1/4 cups brown sugar light; firmly packed
Meringue Ingredients:
- 7 egg at room temperature, white
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
Creme Chantilly Frosting Ingredients:
- 3 cups heavy cream cold
- 1/3 cup confectioners sugar powdered sugar
- 1 tsp vanilla extract
- 12-16 oz raspberry fresh, to decorate
Tools you'll need:
- Either a 3 inch deep Springform Pan or 10" metal Tube Cake Pan where the center comes out.
- Flour Sifter
Instructions
How to make the chocolate layer cake:
- Preheat oven to 325˚F with the rack in the bottom third of the oven. In a medium bowl, whisk together 1/2 cup cocoa and 1/2 cup boiling water. Add in the 1/2 cup oil, 1/2 cup buttermilk and 2 tsp vanilla. Add 6 yolks and whisk until smooth.
- In a separate large mixing bowl, sift together 1 3/4 cups cake flour and 2 tsp baking powder. Sprinkle in 1 tsp sea salt. Whisk in 1 1/4 cups brown sugar breaking up any clumps.
- Combine the chocolate batter with the sifted dry ingredients and mix just until smooth (don't overmix,... or else).
- Add egg whites to the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed 2 minutes until frothy. Add 1/2 tsp cream of tartar and beat another 2 minutes on medium-high speed until whites have soft peaks. Turn the mixer up to high speed and add 1/2 cup sugar in a slow steady stream. Continue mixing on high speed another two minutes until your meringue has stiff shiny peaks.
- Use a spatula to fold the white meringue mixture into your batter adding about 1/3 of the meringue at at time.
- Pour batter into your un-greased baking pan (I prefer using the springform pan) and bake in the bottom third of the oven at 325˚F for 55 min or until a toothpick or knife inserted into the center come out clean. Remove cake to a wire rack and let cool to room temp before removing the cake from the pan or cutting into it.
- Once cake is at room temp, slice it into three layers. Its a good idea to trace around the cake with a knife before slicing through; this ensures more even cake layers. Re-stack and cover the layers with plastic wrap until ready to frost so they don't dry out.
How to Make Cream Chantilly Frosting:
- Whip the heavy cream at high speed until soft peaks form (1 minute).
- Add 1/3 cup powdered sugar and 1 tsp vanilla and continue whipping at high speed until stiff peaks form and the frosting is smooth (about 1 - 1 1/2 minutes). Don't over-beat the frosting or it will turn buttery.
How to Assemble Chocolate Cake:
- Place the bottom layer on your serving platter and top with 1/3 of your frosting. Repeat with the second and third layer, and top with the remaining frosting; swirl it around on the top to make it look like waves in the sea. Decorate the top with raspberries or whatever fruit you have. I arranged them starting from the outside and spiraling inward until the entire top was plastered with raspberries.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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