Description
This Chocolate Layer Cake with Creme Chantilly Frosting features rich, moist chocolate cake layers paired with a light and fluffy whipped cream frosting. The cake is enhanced with a hint of vanilla and adorned with fresh raspberries for a beautiful, fresh finish. Perfect for special occasions or any time you crave an elegant chocolate dessert.
Ingredients
Scale
Chocolate Cake Layers
- 1/2 cup unsweetened Dutch cocoa
- 1/2 cup boiling water
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 tsp pure vanilla extract
- 6 egg yolks (room temperature, keep the whites)
- 1 3/4 cups cake flour
- 2 tsp baking powder
- 1 tsp fine sea salt or 1/2 tsp table salt
- 1 1/4 cups firmly packed light brown sugar
- 7 egg whites (room temperature)
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
Creme Chantilly Frosting
- 3 cups cold heavy whipping cream
- 1/3 cup confectioners (powdered) sugar
- 1 tsp vanilla extract
Decoration
- 12-16 oz fresh raspberries
Equipment
- Either a 3 inch deep Springform Pan or 10″ metal Tube Cake Pan where the center comes out
- Flour sifter
Instructions
- Prepare the Cocoa Mixture: In a small bowl, combine the unsweetened Dutch cocoa with boiling water and stir until smooth. Set aside to cool.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the canola oil, buttermilk, and 2 teaspoons of vanilla extract. Add the 6 room temperature egg yolks and mix until fully incorporated.
- Sift Dry Ingredients: Sift together the cake flour, baking powder, and salt into a separate bowl to ensure even distribution and remove lumps.
- Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just combined. Then stir in the cooled cocoa mixture until the batter is smooth and uniform.
- Beat Egg Whites: In a clean bowl, use an electric mixer to beat the 7 room temperature egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form, creating a stable meringue.
- Fold Meringue into Batter: Gently fold one-third of the meringue into the chocolate batter to lighten it, then carefully fold in the remaining meringue in batches, preserving as much air as possible for a light texture.
- Prepare Pan and Bake: Preheat your oven to 350°F (175°C). Grease and flour your chosen 3-inch deep Springform pan or 10″ metal Tube Cake pan. Pour the batter evenly into the pan and smooth the top. Bake for approximately 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then carefully remove from the pan and cool completely on a wire rack.
- Make the Creme Chantilly Frosting: Chill a mixing bowl and beaters in the freezer for 10-15 minutes. Pour the cold heavy whipping cream into the chilled bowl, add the confectioners sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, being careful not to overbeat and create butter.
- Assemble the Cake: If desired, slice the cake horizontally to create layers. Spread a thick layer of creme chantilly frosting between cake layers and over the top and sides of the cake.
- Decorate: Freshly arrange the raspberries on top of the frosted cake for a bright, fresh finish.
- Serve: Refrigerate the cake until ready to serve to keep the frosting stable. Slice and enjoy your elegant chocolate layer cake with creme chantilly frosting.
Notes
- Bring eggs to room temperature by placing cold eggs in warm water for 10 minutes to ensure better volume when whipping.
- Do not overbeat the whipped cream to avoid turning it into butter.
- This cake is best served chilled and consumed within 2 days for optimal freshness.
- You can substitute cake flour with all-purpose flour but reduce by 2 tablespoons for lighter texture.
- Use fresh, ripe raspberries for the best taste and appearance.
