How to Cook Tasty Chocolate cake with chocolate fresh cream

Chocolate cake with chocolate fresh cream. Learn making Chocolate Cake with Fresh Cream Frosting in Pressure cooker without Oven. Easy to make with simple decoration but looks beautiful.. Cream Chocolate Cake Recipes on Yummly

Love chocolate and rich, gooey chocolate cake? Try one of our ideas for all occasions, including Check out this stunning chocolate cake with creamy passion fruit curd. This moist and indulgent Check out this stunning loaf cake with fresh mint and zesty lime from baker Edd Kimber. You can cook Chocolate cake with chocolate fresh cream using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chocolate cake with chocolate fresh cream

1. Prepare of For chocolate cake.
2. Prepare 200 gr (1 3/4 cup) of all purpose flour.
3. It's 70 gr of NATURAL cocoa powder (non dutch).
4. Prepare 200 gr of granulated sugar / Xylitol.
5. You need 1 tsp of baking powder.
6. You need 2 tsp of baking soda.
7. It's 1 tsp of himalayan salt.
8. Prepare 2 tsp of instan / espresso coffee powder.
9. Prepare 120 ml (1/2 cup) of vegetable oil.
10. You need 3 of eggs (or 2 large).
11. You need 2 tsp of vanilla extract.
12. Prepare 1/2 cup of hot coffee (from 1 sachet or 1.5 tsp coffee powder.
13. It's 1/2 cup of buttermilk.
14. You need 180 gr (3/4 cup) of sour cream.
15. It's of Fresh cream (put the whisk and bowl in fridge before hand).
16. You need 600 ml of double cream or whipped cream (cold).
17. It's 1 cup of cocoa powder (I mix with whittard hot chocolate powder as it wasnt enough).
18. You need 1/3 cup of icing sugar (you can add or less this to your taste).

This chocolate layer cake turns out so fluffy and nice. Honestly, it's pretty simple and straightforward to make. Don't over-beat the frosting or it will turn buttery. This divine chocolate sour cream cake is light and airy thanks to whipped egg whites.

Chocolate cake with chocolate fresh cream step by step

1. Used 9 inch circle pans. Grease both tins with butter, and use cocoa powder to cover all area. Set the oven to 180c.
2. Mix the dry: In a bowl, shift the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder — whisk together and set aside..
3. In another bowl, Mix the wet: put eggs and oil, vanilla together on whisk until combined. Add the buttermilk and sour cream, mix until combined.
4. Now, Pour the wet ingredients into the dry ingredients (that we set aside before), last add the hot coffee. Whisk or beat on low speed until the batter till combine..
5. Divide batter evenly. Bake in middle rack for about 30 minutes till cooked (use toothpick to check). Remove the cakes from the oven and set on a wire rack. Allow to cool in pans before transfer.
6. Fresh cream: take out all ingredients from fridge to use right away. Put he double cream, cocoa and icing sugar whisk using low setting till mix. Then use middle / high settings. Stop when it stiff. Taste it to your liking..
7. You can now decorate the cake. Put the first cake, add the chocolate cream, put another layer of cake. Then the last cream. Decorate as you please. I put some strawberries as we just been to strawberries farm on that weekend. Oh and cherries!.

Finish this cake with decadent chocolate butter frosting. It's also rich and luscious, from a double dose of dairy—sour cream and butter—and cocoa powder. The cake is baked in three layers and is a divine. Moist homemade chocolate cake with chocolate frosting. So good restaurants have asked me to make it for Additionally, I often make this cake with dark chocolate cocoa.