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Heavenly chocolatey, creamy and fluffy tastes this chocolate cream cake. It is easy to prepare. The chocolate whipped cream cake is suitable for a weekend coffee as well as for a birthday. You can make it ready the day before for a party. You can find a detailed chocolate cake recipe with the exact quantities and step-by-step instructions here at the very bottom.
What can I make the day before?
For the chocolate cream cake, you can make the chocolate cake base, which you then cut into cake layers, the day before, just like the sponge cake for the semi naked cake. Let it cool thoroughly after baking and store it overnight in an airtight container in a cool place.
You can also prepare the chocolate mixture for the cream in advance. That way it can set in the fridge overnight at your leisure, much like the ganache for my chocolate honey cake. Just transfer it to a sealable container so it doesn’t absorb other smells from the fridge.
You can also assemble the chocolate cake itself the day before. This is because it needs to chill thoroughly for the cream to set, much like the chocolate kefir sour cream cake.
Chocolate cake for a birthday
This chocolate cream cake is perfect for a birthday. It tastes heavenly chocolaty, just like my mini chocolate sponge cakes, so it’s perfect for all chocolate lovers.
Plus, it’s not difficult to make at all. Make it best already the day before or, if the celebration is in the evening, ready in the morning for the birthday.
Cake layers as cake on their own
By the way, the cake layers for this chocolate cake taste delicious on their own, without a cream. They are incredibly moist, similar to the zucchini brownies or the chocolate pear cake, fluffy and chocolatey.
You can thus let the chocolate cake cool after baking and serve it directly. You don’t need to cut it into several cake layers.
This way you get a quick and delicious chocolate cake. For more chocolate flavor, you can cover it with chocolate glaze after cooling or sprinkle it with chopped chocolate before baking, similar to the chocolate banana bread.
This chocolate cream cake is
- very chocolaty,
- creamy,
- fluffy,
- moist,
- creamy,
- soft,
- incredibly delicious,
- with chocolate glaze,
- easy to make,
- a simple eye-catcher,
- perfect for dessert during the week or for a celebration.
How to make chocolate cream cake: tips and tricks
- To bake the chocolate cake, you will need a Ø 20 cm springform tin. It must either be very high or lined with baking paper so that it is above the edge of the tin. You need a high cake that you can later cut into three cake layers.
- Bake the chocolate cake no longer than necessary so that it tastes moist and not dry. Make a chopstick test to make sure it is ready. To do this, insert a wooden skewer briefly into the center of the cake and see if it comes out clean.
- Use cold cream to whip for the cake cream.
- The cocoa content in the dark chocolate for the cream should not be too high, because the cream does not contain sugar, but only makes do with the sweetness of the chocolate.
- You can assemble the cake in a springform ring as I did in my video recipe.
Chocolate whipped cream cake video recipe
By the way, on my Youtube channel you can find a short video for this chocolate cream cake. There you can watch exactly how to make it at home. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the chocolate cake using this recipe? I’m looking forward to your result, your star rating and your comment below on how it turned out and tasted.
Looking for more delicious cake recipes? Try some more:
- Frying pan chocolate cake with pudding butter cream – no oven
- Naked cake with chiffon cake and lemon cream – winter edition
- Lightning chocolate sponge layer cake with sour cream
Chocolate cream cake / Easy chocolate cake
Equipment
- Ø 20 cm springform tin
Ingredients
for the batter
- 280 ml milk
- 230 g sugar
- 2 eggs
- 60 g butter
- 60 ml vegetable oil
- 60 g cocoa powder
- 230 g flour
- 10 g baking powder
- 1/2 tsp salt
for the cream
- 120 + 230 g cream
- 120 g dark chocolate 50 % cocoa
for the chocolate glaze
- 100 g cream
- 80 g dark chocolate 50 % cocoa
Instructions
Preparation of the cream (partly)
- Break dark chocolate into pieces.
- Heat (do not boil!) 120 g of cream and take it off the stove.
- Add the chocolate pieces to the hot cream and stir until the chocolate is melted.
- Refrigerate the chocolate mixture until it solidifies and as long as you make the cake base.
Preparation of the batter
- Line the springform tin with baking paper so that the paper is about 3 cm above the edge of the tin. Alternatively, you can use a very high springform tin and then only line the bottom with baking paper.
- Melt butter and let it cool down a bit.
- Mix flour, cocoa powder and baking powder.
- Mix eggs, sugar and salt with a whisk.
- Add milk, vegetable oil as well as melted butter and mix.
- Sift the flour mixture on top and mix briefly to form a thick chocolate batter.
- Pour the batter into the springform tin and bake the chocolate cake in a preheated oven at 320 °F (160 °C) for about 1 hour and 10 minutes.
- Let the cake cool slightly in the springform tin for about 10 minutes, then take it out and let it cool completely with the surface facing down on a kitchen rack.
Preparation of the chocolate cream cake
- Cut off the top of the chocolate cake and crumble it finely. Put the chocolate crumbs aside for now, you'll need them later for the sides of the cake.
- Cut the chocolate cake lengthwise into three equally thick cake layers.
- Whip 230 g of cream until creamy (not too stiff!).
- Add the chilled chocolate mixture and whip it into a homogeneous chocolate cream.
- Spread the chocolate cream evenly on two cake layers, leaving about 2 - 3 tablespoons of it for the sides of the cake.
- Stack the two cake layers with the cream on top of each other and place the third cake layer without cream on top.
- Spread the sides of the cake with the remaining cream.
- Chill the chocolate cake for about 2 hours.
Preparation of the chocolate glaze
- Break dark chocolate into pieces.
- Heat (do not boil!) cream and take it off the heat.
- Add the chocolate to the hot cream and stir until the chocolate is melted.
- Pour the chocolate glaze over the top of the cake and sprinkle its sides with the chocolate crumbs.
- Refrigerate the cake for about 1 hour.
Notes
- Bake the chocolate cake no longer than necessary so that it tastes moist and not dry. Make a chopstick test to make sure it is ready. To do this, insert a wooden skewer briefly into the center of the cake and see if it comes out clean.
- The cocoa percentage in the dark chocolate for the cream should not be too high, because the cream does not contain sugar, but only makes do with the sweetness of the chocolate.
- You can assemble the cake in a springform ring as I did in my video recipe.
- Note the detailed tips and tricks for making the chocolate cream cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
