Daily Archives: September 5, 2012

Chocolate-Whipped Cream Layer Cake

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Call me crazy but I really enjoy baking cakes.

 

Something about decorating them and putting them all together in one fancy stacked pile of yumminess is just so satisfying to me. My only problem is that I hardly ever have a real occasion to make a cake for. And to be totally honest, the last thing we need in our house is a big ‘ol cake staring at us. So I basically jump on every chance I get to make a cake. I even made my own birthday cake. Twice. Well…one was an ice cream pie. But whatever, you get the point. Wait, what was my point?

Oh yeah, cake. I like to make it. So anyways it’s my uncle’s birthday in a week or two and he came over for dinner last weekend, so I decided to give him a little pre-birthday birthday cake. Nobody had a problem with that.

Dark chocolate cake with whipped cream filling, whipped cream frosting, chocolate chips on the sides, and chocolate syrup drizzled on top. Classic goodness :-)

Dark Chocolate Cake

I used the same recipe as the one I made for my mom’s birthday cake, which was posted HERE.

Whipped Cream

2 cups heavy whipping cream

4 tablespoons powdered sugar

1 teaspoon vanilla extract

  1. In a mixing bowl, using a mixer with the whisk attachment, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks begin to form and the cream looks like whipped cream. It helps to have a chilled bowl and whisk for this.

ASSEMBLY:

NOTE: It helps to have the cakes baked in plenty of time before assembly. I like to bake mine the day before, then wrap them in saran wrap and keep them in the fridge until I’m ready to use them.

  1. Cut baked cake in half, lengthwise and trim tops to make them flat. Be care to keep a steady, even cut to be sure your layers are even. Lay one layer of cake on serving plate with the cut side facing up. Spread a layer of whipped cream on top, be sure to leave at least a 1/2 inch from the edge for when you place the top layer of cake on due to smooshage (it’s a word). I like to refrigerate the cake at this point for about 30-45 minutes before I put the top layer of cake on, to make the whipped cream filling slightly firmer and set.
  2. After chilling, place the remaining cake layer on top of the whipped cream, trimmed side facing towards the whipped cream filling. Let cake chill for another 30 minutes before frosting the whole cake with the rest of the whipped cream.
  3. Decorate cake as desired, I stuck some chocolate chips on the side for a little extra something-something and drizzled chocolate syrup on top. Be creative and add your favorite toppings!

Random Fact of the Day: Fleas can accelerate 50 times faster than the space shuttle.

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