Tuesday, July 26, 2011

Whipped Cream Chocolate Cake

One of the things that I love about this cake is its simplicity.  Not only is it a quick cake to bake, it's also an easy cake to make.  Start with those beautiful moist chocolate cake layers that I showed you in a previous post and add some whipped cream to sandwich and crown the cake.  That's all there is to it!  Just because there are only a few components to this cake doesn't mean that you get to skimp on the ingredients.  Find the best quality dutch-process cocoa powder you can find to make the cake, and use the freshest farmstand cream you can find to top it.  When you want to make an honest-to-goodness chocolate cake for friends or family and you don't have a lot of time, why not make my Whipped Cream Chocolate Cake? 



I made 8" layers for this particular cake.  Here is one layer sitting on a vintage cake stand.  There is no need to trim the domed tops because it is a homey cake.

 

Spread half of your whipped cream on top of the first layer.  Place the second layer over it, either dome side up or dome side down.  You decide.  Spread the remaining cream over the top.



As a final garnish, I placed chocolate covered espresso beans around the top.  Delicious!

A generous wedge served on a white bone china plate and a fork from the 1940s.

Note: this cake can be made a few hours in advance, but should be covered in plastic wrap and refrigerated.  The cake makes approximately 10 servings.

Leftovers can be kept in the refrigerator for up to 2 days.


 
Anyone can make this cake.  Whether you're a beginner or a professional, you're going to find this such a quick cake to put together.  You don't have to limit yourself to using chocolate covered espresso beans for the garnish.  It would be just as delicious being topped with chocolate covered sunflower seeds, sprinkles, non pareils, malt balls, or even some fresh berries if you like.  I personally know people who don't like chocolate anything, but I guarantee that if you place a slice of this cake under their noses, it will be inhaled in seconds.  Bon Appetit! 

2 comments:

  1. I've made a Devil's Food cake with whipped cream for special family occasions for many years. Everyone loves it! I prefer it completely covered(top, middle,and sides) with lightly sweetened whipped cream. It is especially delicious for breakfast the next day, chilled overnight in the fridge.Yum, yum, yum.

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  2. Oh my word, that sounds delicious! Hey, why not cover the entire cake with whipped cream & have it for breakfast? I like the way you think!

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