Chocolate cake with chocolate fresh cream. Cream Chocolate Cake Recipes on Yummly White Chocolate Rose Cake, Chocolate Crêpe Cake, Chocolate Cake With Strawberries And Mascarpone Cream. Foolproof Chocolate Cake With Whipped Cream and Fresh BerriesDomesticate Me. berries, warm water, coconut oil, baking soda. Learn making Chocolate Cake with Fresh Cream Frosting in Pressure cooker without Oven. Easy to make with simple decoration but looks beautiful.

You can use the chocolate butter icing for the inside of the chocolate fudge cake too, BUT if you want to have a FRESH CREAM chocolate fudge I've not baked for several years but wanted to make my son a birthday cake. I chose this cake recipe and it turned out lovely! I did the fresh cream filling. You can cook Chocolate cake with chocolate fresh cream using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chocolate cake with chocolate fresh cream

You need of For chocolate cake.
It's 200 gr (1 3/4 cup) of all purpose flour.
You need 70 gr of NATURAL cocoa powder (non dutch).
It's 200 gr of granulated sugar / Xylitol.
Prepare 1 tsp of baking powder.
It's 2 tsp of baking soda.
You need 1 tsp of himalayan salt.
Prepare 2 tsp of instan / espresso coffee powder.
You need 120 ml (1/2 cup) of vegetable oil.
Prepare 3 of eggs (or 2 large).
You need 2 tsp of vanilla extract.
Prepare 1/2 cup of hot coffee (from 1 sachet or 1.5 tsp coffee powder.
It's 1/2 cup of buttermilk.
It's 180 gr (3/4 cup) of sour cream.
Prepare of Fresh cream (put the whisk and bowl in fridge before hand).
You need 600 ml of double cream or whipped cream (cold).
It's 1 cup of cocoa powder (I mix with whittard hot chocolate powder as it wasnt enough).
You need 1/3 cup of icing sugar (you can add or less this to your taste).

This chocolate layer cake turns out so fluffy and nice. Honestly, it's pretty simple and straightforward to make. Don't over-beat the frosting or it will turn buttery. An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting.

Chocolate cake with chocolate fresh cream instructions

Used 9 inch circle pans. Grease both tins with butter, and use cocoa powder to cover all area. Set the oven to 180c.
Mix the dry: In a bowl, shift the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder — whisk together and set aside..
In another bowl, Mix the wet: put eggs and oil, vanilla together on whisk until combined. Add the buttermilk and sour cream, mix until combined.
Now, Pour the wet ingredients into the dry ingredients (that we set aside before), last add the hot coffee. Whisk or beat on low speed until the batter till combine..
Divide batter evenly. Bake in middle rack for about 30 minutes till cooked (use toothpick to check). Remove the cakes from the oven and set on a wire rack. Allow to cool in pans before transfer.
Fresh cream: take out all ingredients from fridge to use right away. Put he double cream, cocoa and icing sugar whisk using low setting till mix. Then use middle / high settings. Stop when it stiff. Taste it to your liking..
You can now decorate the cake. Put the first cake, add the chocolate cream, put another layer of cake. Then the last cream. Decorate as you please. I put some strawberries as we just been to strawberries farm on that weekend. Oh and cherries!.

This was always a favorite in our house! Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit. This divine chocolate sour cream cake is light and airy thanks to whipped egg whites. Finish this cake with decadent chocolate butter frosting.