Go Back

Chocolate Cake with Chantilly Cream

A quick and easy chocolate cake topped with fluffy Chantilly cream, perfect for any celebration or a simple weeknight treat.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1.75 cups 1 ¾ cups all-purpose flour
  • 1.75 cups 1 ¾ cups granulated sugar
  • 0.75 cups ¾ cup unsweetened cocoa powder
  • 1.5 teaspoons 1 ½ teaspoons baking powder
  • 1.5 teaspoons 1 ½ teaspoons baking soda
  • 1 teaspoon 1 teaspoon salt
  • 2 large 2 large eggs Room temperature
  • 1 cup 1 cup whole milk Room temperature
  • 0.5 cups ½ cup vegetable oil
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 cup 1 cup boiling water Adds moisture
For the Chantilly Cream
  • 1 cup 1 cup heavy cream Chilled
  • 2 tablespoons 2 tablespoons powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture, and beat on medium speed for about two minutes until smooth.
  4. Slowly mix in the boiling water to the batter.
Baking
  1. Pour the batter evenly into two greased 9-inch round cake pans.
  2. Bake for 30-35 minutes, checking doneness with a toothpick inserted into the center.
  3. Let the cakes cool in the pans for about 10 minutes, then remove them from the pans to cool completely on wire racks.
Chantilly Cream Preparation
  1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
  1. On a serving plate, place one layer of the cake and generously spread the Chantilly cream over it.
  2. Add the second layer on top and finish with a festive topping of Chantilly cream.

Notes

Use room temperature ingredients for better mixing. Chill your mixing bowl and beaters before whipping the cream for best results.