Chocolate Layer Cake with Creme Chantilly Frosting

Looking for a decadent and moist chocolate cake recipe? This Chocolate Layer Cake with Creme Chantilly Frosting is the ultimate dessert to satisfy your sweet cravings. Made with rich, unsweetened Dutch cocoa, cake flour, and fresh eggs, this chocolate cake is perfectly complemented by a luscious, airy Creme Chantilly frosting. Topped with fresh raspberries for a burst of flavor, this indulgent dessert is perfect for birthdays, celebrations, or any special occasion.

This recipe uses simple ingredients to create a moist, fluffy chocolate cake with just the right balance of sweetness. The meringue adds a light texture, while the smooth and silky frosting elevates the cake to a new level of deliciousness. Serve this beautiful layered cake with fresh berries, whipped cream, or a scoop of vanilla ice cream for the perfect finishing touch.

Ingredients

Wet Ingredients:

• 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 (at room temperature, keep the whites!)

Dry Ingredients:

• 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

Meringue Ingredients:

• 7 egg whites (at room temperature)
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Creme Chantilly Frosting Ingredients:

• 3 cups cold heavy whipping cream
• 1/3 cup confectioners’ powdered sugar
• 1 tsp vanilla extract
• 12-16 oz fresh raspberries for decoration (optional)

Tools You’ll Need:

• 3-inch deep springform pan or a 10-inch tube cake pan
• Flour sifter

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Instructions

Making the Chocolate Layer Cake:

1. Preheat your oven to 325°F (163°C) and place the oven rack in the bottom third.
2. In a medium-sized bowl, whisk together the cocoa powder and boiling water. Add in the canola oil, buttermilk, and vanilla extract. Then, whisk in the egg yolks until smooth.
3. In a separate large bowl, sift together the cake flour, baking powder, and sea salt. Add the brown sugar and whisk until combined.
4. Gradually combine the wet ingredients with the dry ingredients. Mix gently until smooth. Be careful not to overmix.
5. In a clean bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating until soft peaks form. Slowly add in the sugar, then continue mixing on high speed until stiff, shiny peaks form.
6. Fold the meringue gently into the batter, adding it in thirds.
7. Pour the batter into an ungreased baking pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool completely before removing it from the pan.

Making the Creme Chantilly Frosting:

1. Whip the cold heavy cream at high speed until soft peaks form (about 1 minute).
2. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form and the frosting is smooth. Be careful not to overwhip, or it may turn buttery.

Assembling the Cake:

1. Once the cake is cool, slice it into three even layers.
2. Place the first layer on your serving platter and spread a third of the frosting on top. Repeat with the second and third layers, using the remaining frosting for the top.
3. Swirl the frosting on top to create a wavy effect. Decorate with fresh raspberries or fruit of your choice.

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Tips

• To ensure even layers, trace around the cake with a knife before cutting.
• Be sure the cake is fully cooled before slicing to avoid crumbling.
• Use fresh, cold heavy whipping cream for best results in the frosting.

Variations and Substitutions

• For a chocolate-cherry twist, add fresh or maraschino cherries between the layers.
• Use a different fruit like strawberries or blueberries to decorate the cake for a fresh seasonal variation.
• Substitute almond flour for cake flour for a gluten-free option, but note that the texture may differ slightly.

FAQs

Can I make this cake ahead of time? Yes! You can bake the cake and make the frosting the day before. Store the cake layers wrapped tightly in plastic wrap, and keep the frosting refrigerated until you’re ready to assemble.

Can I freeze this cake? Yes, you can freeze the layers of the cake wrapped well in plastic wrap for up to a month. Allow the cake to thaw at room temperature before assembling.

Why is my meringue not stiffening? Make sure your egg whites are at room temperature and the bowl is clean. Any oil or water can prevent the whites from whipping properly.

Serving Suggestions

• Serve this cake with a scoop of vanilla ice cream or a cup of hot coffee for a decadent dessert.
• Add a drizzle of chocolate ganache or fresh whipped cream for extra indulgence.

Why You’ll Love This Recipe This Chocolate Layer Cake with Creme Chantilly Frosting is the ultimate dessert for any occasion. It combines rich, moist chocolate layers with the light, airy sweetness of Chantilly cream, creating a perfect balance of textures. The cake is not overly sweet, making it ideal for those who love chocolate without being overwhelmed by sugar. Whether for a birthday, special celebration, or just a delicious treat, this cake will impress your guests every time!