Chocolate Whipped Cream Cake with Strawberries
A delightful cake combining rich chocolate and light, airy whipped cream, topped with fresh strawberries. Perfect for any occasion.
Ingredients
For the Cake
- 1.75 cups all-purpose flour Sifted
- 1.75 cups granulated sugar White sugar
- 0.75 cups unsweetened cocoa powder For chocolate flavor
- 1.5 teaspoons baking powder Leavening agent
- 1.5 teaspoons baking soda
- 1 teaspoon salt Enhances flavor
- 2 large eggs Room temperature
- 1 cups whole milk Can be substituted
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract Pure extract preferred
- 1 cups boiling water To add moisture
For the Whipped Cream
- 2 cups heavy cream Cold for whipping
- 0.25 cups powdered sugar For sweetness
- 1 teaspoon vanilla extract
For Garnish
- 1 cups Fresh strawberries, sliced For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in the eggs, milk, oil, and vanilla. Mix until smooth and well combined.
- Carefully stir in boiling water until the batter is well-blended.
Baking
- Pour the batter evenly into the prepared cake pans and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely.
Whipping Cream and Assembly
- In a clean bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once your cakes are cool, place one layer on a serving platter. Spread a generous dollop of whipped cream on top, followed by freshly sliced strawberries.
- Place the second layer on top and repeat the whipped cream and strawberry layer.
- Pile up any remaining whipped cream and strawberries on top for decoration.
Notes
If you have leftovers, store your cake in the refrigerator for optimal freshness. Can substitute whole milk with almond or soy milk.