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Chocolate cake with whipped cream frosting
Chocolate cake with whipped cream frosting

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We hope you got benefit from reading it, now let’s go back to chocolate cake with whipped cream frosting recipe. You can cook chocolate cake with whipped cream frosting using 23 ingredients and 39 steps. Here is how you cook it.

The ingredients needed to cook Chocolate cake with whipped cream frosting:
  1. Use For the cake you need;
  2. Use flour
  3. Use sugar
  4. You need eggs
  5. Prepare fresh milk
  6. Use + 2 table spoons cocoa powder
  7. Get coffee
  8. Use boiling water
  9. Take baking soda
  10. Take baking powder
  11. Get salt
  12. Get cup vegetable oil
  13. Get tea spoons milk flavor
  14. You need tea spoons vanilla flavor
  15. Prepare white vineger
  16. Provide For the frosting
  17. You need whipping cream powder
  18. Prepare cold milk
  19. Use cold water also
  20. Get vanilla flavor
  21. Prepare For the chocolate ganache
  22. You need cream
  23. Provide cup of crushed chocolate
Steps to make Chocolate cake with whipped cream frosting:
  1. Here is all you need for making the chocolate cake
  2. Start by adding boiling water and fresh milk in a big bowl
  3. Add in the coffee (I used capuccino in substitute of the coffee, because I didn't have it at home and it's too far to find market from my own place)
  4. In a separate bowl, crack in eggs and then put oil, mix untill well combined.
  5. Pour in the egg and oil mixture into the milk mixture and stir well.
  6. Add in sugar and mix
  7. Add in the white vineger
  8. In another bowl, sieve in flour and cocoa powder, whisk.
  9. Baking powder and baking soda
  10. Salt and milk flavor
  11. Then whisk untill well combined.
  12. Gradually, add in the dry ingredients into the wet ingredients and over mix till it gives you very soft batter.
  13. Add in the vanilla flavor and mix.
  14. Done with the chocolate cake batter. (this mixture will give you 8 inches 2 layers cake). Pre heat the oven.
  15. Grease your pan and bake.
  17. Let it rest for about 5 hours before frosting
  18. You make the ganache first before frosting. Firstly you add the cream or milk in a pot or pan
  19. When the cream/milk is too hot (don't let it boil please), then you add the chocolate
  20. Keep stirring untill the chocolate is well melted
  21. Let it set for a while, that makes it thicker and easier to spread. (You can take it inside the fridge. Not freezer please)
  22. Before you start making your cream, place a large metal bowl and the metal whisk attachments from an electric mixer into the freezer to chill. Your whipped cream frosting will come together and hold its shape much easier if your cookware is chilled.
  23. Add in 3 cups of whipping cream powder in a mixing bowl, pour in 1 cup of milk and mix on a high speed. Slowly stir in 1/2 cup of water, and mix on a low speed untill smooth. And here ll be the result.
  24. To make the cake decoration, you need 2 layers of ready-made cake, whipping cream, chocolate ganache, some sprinkles, smatties, piping bag, piping nozzle, Cake board, turning table, spatula and a scraper (the scraper is optional, if you can't scrape the cream with a spatula then you can use the scraper)
  25. Reserve ⅓ of the mixture to decorate your cake with piped designs. Once you’ve filled the icing bag, place it in the fridge to chill while you frost the cake.
  26. Use a spatula and put a little cream on the cake board
  27. Place one layer, Using a spatula or knife, spread an even layer of frosting over the entire surface. Place the second layer on top and press down on the top lightly.
  28. Spread the rest of the frosting on the cake, beginning with the top and working your way down the sides.
  29. Move your spatula in small, circular motions to push the cream out and away from the center of the cake, and distribute the cream towards the edges. The goal of this step is to cover the entire top surface with a uniform layer of icing, while moving excess cream towards the sides of the cake.
  30. And this will be the result.
  31. Put your chocolate ganache in a white leather, gently cut off the edge.
  32. Squeeze the leather to release the ganache. Release the pressure on the leather when you’ve added enough of a drip, leaving just a little pressure to fill in the gap as you move to the next drip, turning the turntable as you go. Keep in mind that the more chocolate you add, the longer the drip will be.
  33. Decorate your desired type.
  35. Top with smatties and some sprinkles
  37. Before serving, allow your cake to set in the fridge for at least 30 minutes so that your decorations will hold their shape, the cream will maintain its shape for 2-3 days if left in the fridge, and for several hours if left at room temperature.
  38. Enjoy!

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